The chef of this concept left Malaysia to seek work in the kitchens of Singapore, where he found a position at one of the most iconic hotels of the region.

His successful culinary career took him to Hong Kong where he worked as a private chef and finally fulfilled a dream he’d had for a while, to open his own restaurant.

His innovative culinary concept is a blend of the flavours of his childhood and the techniques of French fine dining, resulting in a unique concept that revolves around the culinary traditions of Southeast Asia.