How did you become a Chef?

I always had an interest in cooking, some friends and I visited Le Cordon Bleu in Thailand and we did a 3-month course, I enjoyed it so much I stayed on for the full course.

How would you define your cuisine?

My cuisine is an innovative concept that mixes modern Chinese cuisine created with a French flair.

What are your favorite products and criteria for choosing?

My favorites lately are dried Chinese mushroom because it has a very strong Umami flavor, especially the White Flower Mushroom.

What is your signature?

My cuisine is innovative concept with modern Chinese cuisine with a French flair, reflected through our signature 8 course menu.

What professions surround you and what would you like to pass on to them?

A lot of them came from western cuisine background, here we use a lot of local ingredients and it opens their mind with what can be created.

Do you have a Chef’s tip for Sunday cooking?

We usually have a family meal so we typically have a Chinese sharing meal, if I don’t feel like cooking we’ll have hotpot.