EXECUTIVE CHEF - OWNER
A homegrown culinary figure, Mag’s cooking instincts started at a young age helping out her Peranakan grandma in the kitchen, thus developing a discerning palate that was further fine-tuned during her university years in the United States cooking for friends and experimenting with recipes.
As a Forex trader in the 80’s, she had the opportunity to experience and appreciate good food and wine which led her to pursuing a new life as a chef and wine advocate.
Using the French technique of cooking, she started experimenting with ingredients to achieve lighter, more interesting, and contemporary flavours. Japanese cuisine also influences her cooking for its light and unadulterated flavours.
A firm believer in using only the freshest and highest quality ingredients, Mag keeps her creative cooking juices flowing by travelling 3-4 times a year to different parts of the world to check out their cuisines and new restaurants.