From 5 January to 31 March 2026, 67 Pall Mall Singapore launches the first of the 2026 Resident Chef Series with Keng Eng Kee (KEK) Seafood.
As 67 Pall Mall looks ahead to 2026, the Club is taking a more intentional approach to its culinary programming, placing greater emphasis on local heritage and contemporary Singaporean cooking. A unique collaboration that brings the spirit of family and the flavours of the heartlands to the table, this is an opportunity to discover the local culinary experience — especially for Members visiting from abroad or less familiar with classic Singaporean dishes — within the refined comfort of the Club and paired with considered wine selections by its sommelier team.
For this instalment, third-generation brothers – Chef Wayne Liew and Managing Director Paul Liew bring the beloved flavours of KEK, a well revered name that has held the Michelin Guide Singapore’s The Plate distinction for ten consecutive years.
As pairing local Singaporean dishes with fine wines becomes an increasingly celebrated part of the dining culture, this residency highlights that evolution. Led by Head Sommelier Shirley Tan, the team has drawn from the Club’s unparalleled cellar to select wines that navigate bold, complex flavours of local cuisine — from the umami intensity of prawn paste to the aromatic depth of wok-fired.
The inaugural menu features four a la carte dishes (from $24++ to $32++) that showcase the heart of local cuisine, each thoughtfully paired by the Club’s sommelier team to demonstrate how wine can elevate Singapore’s beloved hawker flavours. The pairings (from $22.50++ to $47.50++ per glass) showcase diversity: ranging from a crisp Ribolla Gialla from Napa Valley and a coastal Rossese from Liguria, alongside a Premier Cru Champagne and a full-bodied Chilean Carmenère.
As with each residency in the series, this collaboration reflects 67 Pall Mall’s unparalleled wine expertise. Through the interplay of Singapore classics, Members are invited to experience familiar dishes in new ways, discovering how wine enhances and transforms Singapore’s hawker heritage.
