👨🍳 Chef Alan Chan – Head Chef, Rempapa
Chef Alan Chan is the Head Chef at Rempapa, one of Singapore’s most respected heritage restaurants known for celebrating the rich culinary traditions of the region. Under the mentorship of celebrated chef Damian D’Silva, Alan has grown into a strong advocate for preserving and advancing the flavors of Southeast Asia, particularly the cuisines of Chinese, Malay, Indian, and Eurasian heritage.
With over a decade of professional kitchen experience, Chef Alan combines traditional techniques with a refined modern approach. His deep knowledge of flavor building, ingredient sourcing, and cultural context has made him an essential figure in Rempapa’s mission to keep Singapore’s diverse food stories alive.
At the heart of his cooking is a strong respect for authenticity, time-honored recipes, and technical precision. Whether he’s braising beef brisket for hours or crafting a perfectly balanced chili cuka, Chef Alan brings skill, care, and a deep sense of purpose to every dish he creates.
What you will learn:
1.Braised Beef Brisket Noodles with Tendon and Radish
A comforting and iconic Cantonese classic, this dish features melt-in-your-mouth beef brisket, gelatinous tendon, and sweet daikon radish slow-braised in a deeply aromatic soy-based broth. Served with springy egg noodles, it delivers a beautiful contrast of textures and bold, savory-sweet flavors. Chef Alan’s version pays homage to traditional hawker-style cooking while incorporating refined techniques to ensure every element is cooked to perfection.
What you’ll learn:
• Meat and tendon preparation: Techniques for trimming, blanching, and handling brisket and tendon to remove impurities and ensure even braising
• Braising fundamentals: Building a rich braising liquid using soy sauces, rock sugar, dried citrus peel, and aromatic spices like star anise and cinnamon
• Texture timing: How to stagger the addition of brisket, tendon, and radish to achieve ideal tenderness without overcooking
• Noodle bowl assembly: Timing and plating skills to ensure noodles are springy, components are evenly portioned, and the final bowl is well-balanced in taste and texture
This dish offers a chance to explore the precision and care behind Cantonese-style braising—deeply satisfying, nostalgic, and rich with culinary technique.
2.KL Hokkien Mee
A signature crowd-pleaser, this dish was first showcased by Chef Alan during Rempapa’s third anniversary celebration. It features thick yellow noodles stir-fried with succulent sliced pork and tender cabbage, then braised over charcoal fire in a rich, glossy black sauce crafted from Chef Alan’s special blend of soy, pork stock, and aromatics. The use of charcoal imbues the dish with a subtle smokiness and old-school wok hei, elevating this Malaysian classic into something truly unforgettable.
What you’ll learn:
• Charcoal braising technique: How to control heat and harness the aroma of charcoal to enhance depth and wok hei in the dish
• Braising sauce development: Craft a thick, balanced sauce using dark soy, light soy, and pork stock for that signature black sheen and savoriness
• Ingredient sequencing: The ideal order to cook pork, cabbage, and noodles to lock in texture and flavor
• Flavor layering: Use of aromatics and seasoning to coax out deep umami and complexity
• Sauce reduction and finishing: Master the art of reducing and coating for that perfect silky finish that clings to each noodle
A dish rooted in nostalgia and technical finesse—simple ingredients transformed by charcoal, precision, and care.
3.Penang Lor Bak with Homemade Chili Cuka
A beloved Penang street food staple, Lor Bak features marinated minced pork wrapped in delicate sheets of beancurd skin, then deep-fried to a crisp, golden finish. The meat is seasoned with a fragrant blend of five-spice powder, garlic, and shallots, offering a juicy and flavourful interior that contrasts beautifully with the crackly outer shell. Served alongside a homemade chili cuka—a punchy vinegar-based dip—it’s a dish that strikes a bold balance of spice, tang, and savory satisfaction. Chef Alan’s version stays faithful to tradition while elevating execution with professional technique.
What you’ll learn:
• Meat marination techniques for deep flavour penetration and tender texture
• Proper wrapping and sealing of tofu skin to prevent splitting and ensure an even, crisp fry
• Deep-frying temperature control to achieve golden, uniform browning and thorough cooking inside
• Balancing chili cuka by emulsifying chili, vinegar, sugar, and aromatics into a sharp yet smooth dipping sauce
This dish is a masterclass in contrast—crunchy yet juicy, bold yet balanced—bringing together the heritage of Penang cuisine with technique-driven precision.
🍽️ What to Expect:
• A live demo-style masterclass with Chef Federico sharing insights, techniques, and his culinary philosophy
• Full tasting portions of all dishes served onsite
• Detailed printed recipes for each dish, including chef’s notes and plating tips
• Access to step-by-step photo references and class video recordings post-session
• Photography and videography are welcome throughout the class—capture your favorite moments!
Max 20 participants
