Pak Chee Yit brings Madame Fan’s kitchen to The Ritz Carlton Osaka
The Ritz Carlton Osaka partners with Singapore's most talked about Chinese restaurant for a rare culinary collaboration. Executive Chef Pak Chee Yit arrives to oversee lunch and dinner services at Xiang Tao, merging two visions of refined cuisine.
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The Ritz Carlton Osaka has appointed Chef Pak Chee Yit, who leads Madame Fan in Singapore, to oversee lunch and dinner services at Xiang Tao, the hotel’s contemporary Chinese restaurant. The collaboration brings Pak’s approach to refined Cantonese cooking to a new kitchen: Xiang Tao’s dining room holds burgundy drapes, gold leaf panels and a sculptural glass chandelier, with gold trim running through lacquered cabinetry and geometric patterning in cream and deep red across the floor.
Pak’s work at Madame Fan, housed in Singapore’s JW Marriott, rests on classical Cantonese foundations pursued with precision technique and clarity of intent on each plate. He moves through temperatures, sauce timing and umami layering as deliberate choices rather than convention. The kitchen photographs show his signature restraint: a duck positioned to catch light on its golden skin, garnished greens holding structure, a scallop built from layers of flavour and texture. What separates his cooking is the refusal to add anything that does not belong to the plate.
The dining space itself prepares you for this. Gold trim runs through lacquered cabinetry. Geometric patterning in cream and deep red covers the floor. Red silk fabric anchors the room in warmth while bronze and black surfaces hold restraint. Every lamp glows red, not from nostalgia but from a clear decision about colour as emotion. This is where the meal will unfold across lunch and dinner services, both orchestrated by Pak’s hand.
What matters about the collaboration is what Pak brings to Xiang Tao’s kitchen. His appointment represents a deliberate pairing: The Ritz Carlton positioning Xiang Tao as its house of contemporary Chinese cuisine, and Pak as a chef whose career has earned him the authority to shape what that phrase means now. He does not cook nostalgia or theatre. He cooks from understanding built across years of working with ingredient quality and technique refinement.
The plates visible in the kitchen show his signature concentration: a duck positioned on its serving vessel with the golden skin catching light, garnished greens holding their colour and structure. A scallop dish built from layers of flavour and texture. These are not photographs of abundance but of restraint, each element justified by flavour and the architecture of the plate. This is the work of a chef who has learned that luxury in food lives not in quantity but in the absolute refusal to add anything that does not belong.
What makes Pak’s arrival in Osaka consequential is timing and choice. The Ritz Carlton has positioned Xiang Tao as its house of contemporary Chinese cuisine, and Pak represents the furthest reach of what that phrase can mean. He does not cook nostalgia or theatre. He cooks understanding, built from years of working with ingredient quality, technique refinement and the hunger to know why something tastes the way it does.
Lunch and dinner services run under Pak’s oversight. Reservations are available through The Ritz Carlton Osaka’s events booking system at ritzcarlton.com/osaka. The collaboration begins immediately and runs for a defined period; contact the hotel directly for current availability and menu details.
Imagery courtesy of The Ritz-Carlton Osaka (@ritzcarlton.osaka).
