Despite having launched in December 2021, Pin Yue Xuan is still a youthful restaurant. Much the same could be said of executive chef Darren Cheung who has risen to this position of prominence younger than most. Not that Cheung hasn’t worked hard to get where he is – he already has two decades of experience under his chef’s hat, having honed his skills in prestigious Hong Kong kitchens as well as at Le Cordon Bleu in Paris. Within the tranquil Pin Yue Xuan, reminiscent of a traditional Chinese courtyard house, Cheung masterfully blends historic recipes with contemporary techniques and presentations. A prime example is the spotted grouper poached “Chew Zhao” style and the steamed Brittany lobster with egg white in a seafood broth.