Trained at Le Cordon Bleu and shaped by years in professional kitchens, Issachar built a foundation in classical French technique before turning that rigour toward the flavours closest to home.

The work now centres on elevated Southeast Asian cuisine — dishes where French discipline meets the complexity of the region's ingredients: through a precise application of classical method to ingredients that deserve the same exacting attention.

Every menu is built around what the region grows best — ingredients chosen for flavour, seasonality, and the stories they carry. This is food with a point of view — rooted in place, built on technique.

The format returns with a sharper focus: fewer covers, longer conversations, and menus that change with what is worth cooking.