Chef Profile: Chef Max Tan
Position: Kabuki Sous Chef

My passion for cooking began with the dynamic energy of live cooking—particularly the opportunity to prepare meals right in front of guests. There is something truly rewarding about engaging directly with customers and seeing their enjoyment not just from the food, but from the entire experience. The joy of making people happy through food is what drives my dedication as a chef.

My approach to cooking is centered around maintaining the highest standards of quality. I take pride in preparing dishes that are fresh, precisely executed, and packed with flavour. One of my signature dishes is scallops, a versatile and quick-to-cook favourite that has consistently received positive feedback from guests.

At Kabuki, I am fortunate to work with an exceptional team. The company provides outstanding training opportunities, allowing me to deepen my expertise and expand my knowledge within the food and beverage industry. This environment of continuous growth has been invaluable in helping me refine my skills as a chef.

I particularly enjoy working with teriyaki sauce. It is a unique and flavourful ingredient that enhances a variety of dishes. The positive response from guests reinforces my belief in the power of simple, well-executed ingredients.

One of the most challenging dishes I have ever prepared is our festive menu. Crafting a memorable and special holiday menu requires creativity, attention to detail, and extra effort to ensure every element is perfect. It’s always a rewarding challenge, and I take great pride in delivering an exceptional dining experience.

If I had the opportunity to cook for anyone, it would be Stephen Chow, the renowned comedian and director from Hong Kong. His work has been an inspiration to me, and I would love the chance to showcase my culinary skills to someone whose creativity and passion I deeply admire.