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Our cuisine being traditional in taste and contemporary in design,blending Chinese food with the requirements of today’s world, encompassing flavors, presentation, and originality.

 

Our Executive Chef,  at 17 years old, fresh out of school, A young Chinese boy named Hock Lee, was working as a pot washer in his hometown of Penang in Malaysia and started learning the art of cooking where he developed his core skills, he left Malaysia to pursue a career to be a chef  and the rest is history,

 

He rose through the ranks gradually for the next 25 years working in some of the best restaurants in Singapore,Malaysia ,Canton and London gathering experience in Cantonese, Malaysian , Singaporean and other Asian cuisines.

 

Now geared with a strong traditional cuisine background and having fully immersed himself into the new world of contemporary cuisine.

 

His passion for food is an obsession for perpetual excellence and of the highest standards with the drive to share his love for food in an unexpected marriage of technique, research, and quality ingredients, encompassing flavors, presentation, and originality