Aaron Tan has been appointed as the Director of Culinary at The Hari Singapore, set to open in January 2027. With over 25 years of experience, Tan, a specialist in Cantonese cuisine, will oversee all dining operations at the new hotel, including four restaurants and bars, banqueting, and in-room dining.
Tan’s culinary philosophy emphasises flavour, presentation, and nurturing a talented kitchen team. “For me, food has to look good and taste even better, with flavour always first,” Tan stated. His approach aims to earn diners’ trust “plate by plate, visit by visit.”
General Manager Andreas Kraemer expressed confidence in Tan’s ability to shape the hotel’s dining experience, highlighting his respect for tradition and innovative spirit. “Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” Kraemer said.
Tan’s previous roles include Executive Sous Chef and Executive Chinese Chef at Frasers House, where he elevated the profile of its Cantonese restaurant, Man Fu Yuan. His notable achievements include introducing the Manchu-Han Imperial Feast to Singapore and leading a collaboration with The Ritz-Carlton, Bangkok.
Tan’s career began under Hong Kong master chefs in Singapore, expanding into Western, Asian, and fusion cuisines. He has held senior positions at several prestigious hotels and has been recognised with numerous culinary awards, including the 2016 Lee Kum Kee International Young Chef Chinese Culinary Challenge.
The Hari Singapore, located on Cavenagh Road, will be the third hotel from The Hari, following its London and Hong Kong establishments. The hotel will feature 326 rooms, a rooftop pool, and interiors inspired by Singapore’s culture and climate.
“`
