Liao Yong Jia

Fascinated with Singapore’s heritage hawker fare since he was a child, Yong Jia joined the industry at the age of 16 years old and subsequently dedicated 4 years of his time to become fully certified in culinary, with a major in Chinese cuisine. Armed with over 18 years of culinary experience, Chef Yong Jia has gained recognition for his talent in local cuisine, where his recipes for chicken rice, fried carrot cake and char kway teow were so well-received, he was invited to conduct culinary workshops on traditional Singapore flavours at various Shangri-La hotels in Shanghai and Beijing, China. On the menu is also Chef Yong Jia’s award-winning chicken rice recipe that is hailed as one of the most popular signature dishes on the menu.

The Lobby Lounge offers an enticing array of local heritage hawkers dishes, available à la carte at breakfast, lunch and dinner. Done in collaboration with local hawkers and made with fine quality ingredients, enjoy local favourites such as Hainanese Beef Noodle, Hainanese Chicken Rice, Fish Soup, Roti Prata, Katong Laksa, Bak Kut Teh, Beef Rendang, Ayam Buah Keluak, Ikan Assam Pedas, Bak Chor Mee, and Prawn Noodle Soup. 

Breakfast Like A Local
Start your day with authentic Singaporean breakfast fare amidst The Lobby Lounge’s elegant settings, and tuck into local signature dishes including nasi lemak from The Coconut Club, roti prata from Springleaf Prata Place, Carrot Cake, Dry Wanton Mee, Hainanese Porridge and Soft-boiled eggs with Kaya Toast – all available on the à la carte menu from Monday to Sunday. 

Enjoy a buffet spread of local hawker favourites and complete your breakfast experience with choice of one of our signature dishes and a cup of Kopi or Teh Tarik on Saturday, Sunday and Public Holiday.

3-Tier Local Signature Afternoon Tea Set 
Indulge in an elegant local afternoon tea experience with a 3-tiered tea set comprising assorted Nyonya kueh, savoury items, and pastries that offer a taste of iconic local flavours.

Traditional afternoon tea items are given a local twist alongside other delectable items that offer quintessentially local flavours albeit with a twist in presentation. Complete this mid-day pleasure with your choice of 2 cups of tea, coffee, Kopi or Teh Tarik per set.

Liao Yong Jia

Fascinated with Singapore’s heritage hawker fare since he was a child, Yong Jia joined the industry at the age of 16 years old and subsequently dedicated 4 years of his time to become fully certified in culinary, with a major in Chinese cuisine. Armed with over 18 years of culinary experience, Chef Yong Jia has gained recognition for his talent in local cuisine, where his recipes for chicken rice, fried carrot cake and char kway teow were so well-received, he was invited to conduct culinary workshops on traditional Singapore flavours at various Shangri-La hotels in Shanghai and Beijing, China. On the menu is also Chef Yong Jia’s award-winning chicken rice recipe that is hailed as one of the most popular signature dishes on the menu.