When I was young, nothing interests me. Soon, I was enlisted into the army and was posted to the culinary department. I learnt some basics and found myself pursuing a career as a chef. Seeing the joy and happiness brought to people through my art of cooking, is my greatest satisfaction.
Cooking has since been a part of me!
I have worked more than 30 years in reputable hotels, experienced in every section. From garde manger, pastry, saucier to meat, taking a short cut is never an excuse.
With all my knowledge put into one, this is how the restaurant is begin in May 2013.
I pray that my creations will fill you with joy and contentment from an authentic western-fusion cuisine.