Behind the refined Cantonese cuisine of Crystal Dragon is a chef whose craft has been shaped by more than three decades in the kitchen.
Chef Chan Choo Kean, Chef de Cuisine of Crystal Dragon at City of Dreams Manila, has built his career on an understanding of Chinese cuisine that begins with tradition but leaves room for creativity, precision, and continuous learning.
From his beginnings in Kuala Lumpur to leading the kitchen at one of Manila’s recognized Chinese restaurants, his journey is one of experience accumulated dish by dish, technique by technique.
From Kuala Lumpur to Manila
Chef Chan began his culinary career in 1994 as a barbecue chef at Pear Point Seafood Restaurant in Kuala Lumpur, before moving to Villa Raya Restaurant the following year.
His career eventually brought him to Mandarin Oriental Kuala Lumpur, where from 2000 to 2006 he worked across daily kitchen preparation, banqueting, events, and menu implementation. He later returned to Villa Raya as Chinese Master Chef and continued developing his craft at Sunway Resort Hotel and Spa and Asian Kitchen at Menara Kuala Lumpur.
After serving as Chef de Cuisine for Chinese cuisine at One World Hotel, Chef Chan made the move to the Philippines.
In 2015, he joined City of Dreams Manila as Chef de Cuisine of Crystal Dragon—a role he continues to hold more than a decade later.
A Philosophy Rooted in Cantonese Cuisine
For Chef Chan, Cantonese cooking is not simply about following a recipe.
His approach starts much earlier—with understanding ingredients, choosing them well, and knowing which technique allows each one to express its best qualities.
That philosophy can be seen throughout Crystal Dragon's cuisine. Fresh seafood, premium ingredients, traditional preparations, and precise techniques form the foundation, while creativity gives familiar Cantonese and regional Chinese dishes a contemporary character.
It is a balance that has become part of Crystal Dragon's identity: respect the tradition without allowing the cuisine to stand still.
Every Ingredient Calls for a Different Touch
One of the clearest expressions of Chef Chan's approach is his work with seafood.
Rather than applying the same preparation to every ingredient, the technique follows the characteristics of the catch. Steaming, braising, wok-frying, deep-frying, and other methods each have their place depending on the seafood, its texture, and the flavors around it.
That understanding comes from decades spent working with Chinese culinary techniques—and from recognizing that restraint can be just as important as complexity.
For Chef Chan, the chef's role is not to overpower an ingredient, but to know what it needs.
Craft Beyond the Kitchen
Chef Chan's approach to Cantonese cuisine also reflects a broader appreciation for craftsmanship.
In his own reflections on his craft, he has drawn parallels between wood carving and Cantonese cooking: both demand patience, precision, control, and an understanding that the smallest details can shape the finished work.
That mindset carries into his leadership in the kitchen. Technique can be taught, but mastery comes from repetition, observation, discipline, and passing knowledge from one generation of chefs to another.
Leading an Award-Winning Crystal Dragon
During Chef Chan's tenure, Crystal Dragon has built a strong reputation for refined Cantonese and regional Chinese cuisine.
The restaurant was named Philippines' Best Hotel Restaurant at the 2024 World Culinary Awards and has received recognition in the Tatler Best Philippines Guide, among other dining distinctions.
In Tatler's 2026 selection of the Philippines' best Chinese restaurants, Crystal Dragon was again recognized for balancing tradition with modern touches, with Chef Chan among the chefs leading its kitchen.
But perhaps one of the clearest demonstrations of Crystal Dragon's place within the wider Cantonese dining landscape came in 2026.
From Crystal Dragon to The Dragons' Ascent
In April 2026, Chef Chan represented Crystal Dragon in The Dragons' Ascent, a six-hands collaboration that brought together the culinary leaders of three acclaimed Dragon restaurants under Melco Resorts & Entertainment.
He joined Chef Kelvin Au Yeung of three-MICHELIN-starred Jade Dragon at City of Dreams Macau and Chef Otto Wong of one-MICHELIN-starred Pearl Dragon at Studio City Macau for the one-night dining experience at Crystal Dragon.
For a chef whose career began at a barbecue station in Kuala Lumpur more than 30 years earlier, the collaboration marked another chapter in a journey built steadily on his craft.
The Chef Behind Crystal Dragon
Today, Chef Chan continues to lead Crystal Dragon's kitchen with the same principles that have shaped his career: respect for ingredients, command of technique, patience with the process, and an understanding of the traditions behind Cantonese cuisine.
His food may evolve with the ingredients, the season, and the occasion, but its foundation remains consistent.
And perhaps that is the best way to understand Chef Chan Choo Kean: a chef who has spent more than three decades mastering his craft—not by leaving tradition behind, but by continually finding new ways to bring it to the table.
To know more about Crystal Dragon and Chef Chan Choo Kean, visit: https://crystaldragon.ph/
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