By intertwining the background and culinary expertise of the chef-owner, we skillfully conceived the theme "Between the Tides and the Island." Utilizing indigenous materials, we craft an exquisite dining environment that minimizes the carbon footprint of transportation. Guided by the philosophy of "Front of House as the Stage, Kitchen as the Backbone," we discreetly position the cooking area on the second floor, allowing the first-floor dining space to be served by a front-of-house team delivering impeccable service, providing guests with an unparalleled feast that delights their senses.
