Founder & Head Chef โข Preserving Heritage Since 1983
Lai Fa Yuan founded Plum Village Restaurant in 1983, driven by a deep sense of mission to preserve and promote Hakka culture. His vision was simple yet profound: to ensure that authentic Hakka cuisine could flourish and thrive in Singapore.
In the 1970s, Lai Fa Yuan had the privilege of learning from a skilled Hakka chef from Hong Kong. Under this master's tutelage, he absorbed not just recipes, but the philosophy, techniques, and soul of traditional Hakka cooking. These lessons would become the foundation upon which Plum Village was built.
Today, at 76 years old, Chef Lai continues to oversee the kitchen with the same passion and dedication he had four decades ago. He maintains strict adherence to traditional recipes while thoughtfully streamlining kitchen processes for modern efficiency โ a delicate balance that ensures authenticity without sacrificing practicality.
Beyond the restaurant, Chef Lai is committed to passing down Hakka culinary heritage. He writes recipes, conducts cooking classes, and mentors the next generation, ensuring that these precious traditions will survive for years to come.
From apprentice to master, from Hong Kong to Singapore
Learning authentic Hakka recipes and techniques from a Hong Kong master chef in the 1970s, mastering the foundations of traditional cuisine.
Driven by cultural preservation, establishing Plum Village Restaurant to ensure Hakka cuisine could flourish in Singapore.
Perfecting dishes from all seven districts of Meizhou, becoming Singapore's authority on authentic Hakka cooking.
Writing recipes and conducting cooking classes to pass down knowledge and preserve Hakka culinary traditions.
Weathering challenges including the pandemic, maintaining standards while adapting to changing times.
Welcoming his son Jian Mi to continue the family tradition, ensuring the restaurant's future for generations.
Chef Lai's approach to cooking is rooted in respect for tradition, commitment to authenticity, and dedication to cultural preservation. Every dish tells a story, carries history, and connects diners to the rich heritage of the Hakka people.
Never compromise on traditional methods and flavors
Use only the finest, freshest ingredients
Perfect the interplay of flavors and textures
Every dish made with passion and care
The journey of preserving heritage cuisine in modern Singapore
With most local restaurants being Cantonese or seafood establishments, many chefs worry that specializing in Hakka cuisine limits their career prospects. This makes it difficult for the industry to cultivate qualified Hakka chefs, posing one of the greatest challenges to preserving this culinary tradition.
During the pandemic, the food and beverage industry was severely impacted, with many heritage establishments closing permanently. Plum Village was fortunate to own its property, avoiding rental pressures. Chef Lai's determination to preserve the culture meant closing was never an option, no matter the challenges.
While maintaining authentic recipes and flavors, Chef Lai has thoughtfully streamlined kitchen processes to meet modern demands. This careful balance ensures that dishes remain true to their roots while the restaurant can operate efficiently in today's fast-paced environment.
After decades of dedicated service to Hakka cuisine, Chef Lai's greatest achievement may be securing the restaurant's future. In 2022, his son Lai Jian Mi made the momentous decision to leave his accounting career and join the family business.
This transition represents more than just a change in management โ it's the continuation of a cultural mission. Jian Mi brings fresh perspectives and new energy while honoring the traditional recipes and values his father has upheld for over 40 years.