Chef Evert Onderbeke came from humble beginnings in Ghent, Belgium. Trained in the arts from Belgium’s most famous culinary school, ‘Ter Duinen in Koksijde’.
His skills sharpened and pushed the boundaries of fine dining under the teachings of the legendary 2-Star Michelin Chef Roger Souvereyns. His true mastery is conveyed in blending local and imported ingredients to create his unique world of flavours, where Asia meets Europe.
From blending a barramundi with tempeh, to harnessing the citrus wonders of yuzu, in harmony with a live crustacean and momotaro tomato and root wasabi; he dares to create dishes with both rare ingredients and sublimity in flavours.
A multi-award winning chef goes unrecognize. Unparalleled quality.
