Zachary Yeo / Founder & Chef
Zachary’s unremitting passion for gastronomy and devotion to culinary craft can be traced back to his family’s trade in Singapore’s ‘Local Tze Char Scene’. This exposure led him to pursue formal culinary studies at the age of 17 first at Republic Polytechnic’s Diploma in Restaurant & Culinary Operations, and later on at the prestigious The Culinary Institute of America. Since then, he has received training in some of the most celebrated kitchens in the world including, the Waterside Inn (UK), Hertog Jan & Restaurant Carcasse (Belgium), and Ilden (Singapore).
Over the years Zachary managed to form his own culinary ethos: Passion , Perseverance, Creativity and Consistency.
Carte Blanche
“Complete freedom to act as one wishes”
The Carte Blanche menu focuses on discovery and the element of surprise.
This experience is about a moment of ‘letting go’; a serendipitous moment wherein Chef Zachary creates an entirely bespoke tasting menu tailored to you and your guests – drawing inspiration from seasonality and working with the finest produce available.
Menu Options
Communal Style
Prices adjusted according to Menu Size and Number of Diners
Starting from $80
Tasting Menu [4-6 Course]
Prices adjusted according to Menu Size and Number of Diners
Starting from $140
Tasting Menu [6-8Course]
Prices adjusted according to Menu Size and Number of Diners
Starting from $180
