Chef
Jerry Tan
Born and raised in Singapore, Jerry's obsession with food led him to Le Cordon Bleu Paris — where he spent a year immersed in French cuisine and pastry. He brought that precision home, and made it entirely his own.
From the bread to the sauces
The Menu
Born and raised in Singapore, Jerry's obsession with food led him to Le Cordon Bleu Paris — where he spent a year immersed in French cuisine and pastry. He brought that precision home, and made it entirely his own.
Twelve seats. One chef. Nothing outsourced.
Every sauce, every stock, every component — made from scratch. That's not a selling point. It's the only way Jerry knows how to cook.
We follow the harvest, not the calendar.
Grown by hand. From her garden to your plate.
Sourced from the market at dawn. Chosen by the same hands that cook it.
Premium catch, never frozen. Because you deserve the best of what the sea offers.
Get in Touch
Find Us
12 Lorong 28 Geylang, Level 2, Singapore 398417
Credits
Logo by Fable
Supported by Unicorn.sg
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