Small sized family owned restaurant, producing home cooked food with the freshest local ingredients. the chef and co-owner was educated in Temasek Polytechnic and attained a diploma in culinary and catering management. he then worked at and mentored by an italian chef at hilton and fullerton hotel before moving to france for an internship at a michellin restaurant. 

he found it was his time to return home and was later encouraged to open his own business. he first started at the bukit timah food centre for 1 year to test the water, and the year after moved into a shop house along jalan jurong kechil. chef expanded his menu, provided beverages and services, and hes been consisently feeding the public for 2.5 years.