OMAKASE@STEVEN

A French-inflected Japanese restaurant in Singapore, located at 30 Stevens Road, that offers a refined experience with sophisticated dishes, immaculate service, and a menu that emphasizes classic French techniques with Japanese produce.

What led you to the chef’s path?

When I was young, my mom’s cooking left a deep impression on me. She was always so good in the kitchen, and I grew up thinking, one day, I must cook as nicely as my mom. Back then, I imagined that being a chef simply meant cooking delicious food—it felt like such a cool job in the eyes of a child.

But now that I’ve truly become a chef, I realize it’s so much more than that. It’s not just about cooking. It’s about making sure every ingredient is fresh, every dish is satisfying, and every guest leaves happy. It’s about teamwork, communication, and facing challenges together in the kitchen. None of these things crossed my mind when I was little, but now I live them every day.

And yet—I love it. I enjoy the pressure, the challenges, and most of all, the joy of serving food that brings happiness to others. I feel so fortunate to have a team that works so closely with me, side by side, no matter how tough it gets. Together, we face the heat of the kitchen—and together, we make it happen.

In 2025, I was honored to receive the Michelin Guide Singapore Young Chef Award, and our restaurant was awarded its first Michelin Star. That moment was unforgettable—I was overjoyed, and it reminded me once again that this journey is not just mine, but ours as a team. Moving forward, I’ll definitely continue to work hand in hand with them, creating dishes that make people smile and building even greater memories together.

What makes Apanage 1874 an ideal pairing for your creation?

When I first tasted Apanage 1874, I was struck by its dryness, refreshing citrus notes, and a subtle savory touch on the palate. Instantly, it gave me the idea of pairing it with caviar. Traditionally in France, caviar is enjoyed with blinis alongside champagne. But as a Japanese chef, I wanted to reinterpret this classic in my own way.

I created a seabream tartare as the base. Between the seabream and the caviar, I added a delicate layer of dashi jelly, a traditional Japanese stock made from kombu (kelp) and katsuobushi (dried bonito flakes)—bringing in a deeper savory element that harmonizes beautifully with the champagne. To complete the dish, I added a refreshing crunch of cucumber and finished it with a seasonal alyssum flower, which carries a gentle honey-like note. This subtle sweetness pairs elegantly with the citrus character of Apanage 1874, creating a refined balance between the dish and the champagne.