Simon Lam

Progression is the throughline in Simon Lam’s career: concept work, line leadership, then executive oversight. At NiHao in Baltimore, Maryland (2020), the R&D concept chef role placed Simon Lam in the development lane, where ideas are tested before they reach service. At Chang Chang in Dupont Circle, Washington, DC (until 2023), the head-chef post shifted that work into a more public register, with daily responsibility for pace, consistency, and the room. By the time Simon Lam became executive chef at Tiger Fork in 2023, the pattern was established: each step added scope, with no break in direction.

Since 2023, Simon Lam has served as executive chef at Tiger Fork in Washington, DC, and that role defines his current authority in the kitchen. The title carries the practical weight of oversight and decision-making, not just status, and at Tiger Fork it anchors the restaurant’s day-to-day operation. It is a plain statement, but useful: familiarity often matters in kitchens where rhythm, repetition, and trust shape the work.

Simon’s signature dishes include Shato-Sando and Premium Wagyu Don. Read literally, those names point to range: one format-led and playful in construction, the other built around a premium protein and a more direct register of luxury. Together, they suggest attention to composition, finish, and the kind of control that makes a dish read cleanly before the first bite.

The recognition attached to Lam is tied to the roles themselves: R&D concept chef and executive chef across named Asian-cuisine restaurants in Baltimore, Washington, DC, and Singapore. That matters in trade terms because it places Simon Lam in kitchens where concept development and execution sit close together, and where advancement depends on delivering both. His specialty is Asian cuisine with refined focus, and the record here is one of steady trust: a progression shaped by responsibility, not noise.