Our Team

Lai Han Yung, Executive Sous Chef

With a deep passion for cooking and dreams of becoming a chef since young, Lai’s love for food grew as he honed his culinary skills working at restaurants in his hometown of Layang Layang town in Kluang, Malaysia.

Following his move to Singapore, his fondness for cooking - inspired by memories of his mother’s cooking - ultimately saw him return to the kitchen. Working with Chef Malcolm together for the past 9 years, Lai’s dedication to his craft shines through, earning the respect of all around him. Beneath his fierce exterior lies a generous soul who counts his team as family. 

Brian Chan, Sous Chef

Brian’s culinary journey began with a stint at Michelin-starred French restaurant La Folie in San Francisco, California, before joining Candlenut.

Fueled by a love of eating and the adrenaline rush of a well-oiled kitchen service, Brian has a keen interest in the ingredients he works with and lives to create dishes to elevate the local food scene. An avid collector of vintage spoons in his spare time, Brian also appreciates exploring the local craft beer scene, and knocking back a good pint or two.

Tan Phiak Choon, Pastry Chef

With a wealth of experience in the kitchen and several dessert competitions under his belt, Choon is not one to shy away from dreaming up new and unique desserts. A firm believer in crafting with sincerity, he takes pride in experimenting with flavour combinations and finds joy when people delight in his creations. Warm and charming, Choon adds a touch of artistry and finesse to his desserts through his proficiency in creating showpieces and figurines.

Ham Hyeseon, Pastry Sous Chef

Hyeseon embarked on her career in pastry-making at fine dining establishments – first at contemporary French restaurant Gunther’s in Singapore then at a Michelin-starred Jungsik in Seoul, Korea.

Her love for the culinary world stems from the warmth she derives when she shares delicious food with her loved ones, and she hopes to spread this joy to a wider audience. Always wearing her signature smile and radiating with positivity, the coffee aficionado also enjoys relaxing with a good pint.

Jessline Lee, Senior Operations Manager

With her warm disposition and uncompromising attention to detail, Jess is the embodiment of grace and sincerity. Her innate ability to make guests feel at ease comes from her belief that everyone should be treated with kindness.

Curious by nature, she enjoys taking part in the research and development process with chefs, and exploring new wines with Helen and the team. An oenophile, who holds a WSET Level 3 Award in Wines certification, she has visited many vineyards and took part in wine harvests while working with an Australian winery prior to joining Pangium.

Lee Jia Ling, Restaurant Operations Manager

Ling is one of those who naturally flourishes in the F&B industry with her easy charm and genuine love to serve.

Her passion for hospitality coupled with her firm dedication served her well at Au Petit Salut, JAAN, and most recently, as an Operations Manager at Michelin-starred restaurant Odette.

With knowledge and insights from her experiences, she leads the team with a steadfast commitment. Ling has a deep appreciation for good food and wine, and relishes learning about ingredients and wine regions.

Helen Chong, Senior Sommelier

From wine retailer to supplier then sommelier, Helen has more than a decade of experience in the wine and spirits industry. Previously a Sommelier at Summer Pavilion in Singapore, she played a pivotal role in clinching the accolade of ‘Notable Wine List’ in the 2019 edition of the Michelin Guide.

A natural conversationalist, she counts meeting new people – from guests to winemakers – and exploring different wines among the highlights of her job. Helen finds great pleasure in sharing her passion for wines and creating exceptional guest experiences.