Head Chef, Johnaton Liew been working in the restaurant industry since 2008.. The art of his cooking is based on the authentic South East Asian Philosophy of using the best ingredient to produce the delicate of flavours. He always ensure that ingredients that he source are fresh and high standard because of his firm believer in Quality. He also aim to provide best and fresh ingredients to our customers through a good range of in house make sauce and entrees. Our Home make Dim Sim and Special spring roll, Satay Chicken Skewer as well as Crispy Pork Belly etc are some popular entrees among our customers. We also like to thanks our local supplier Nichols Poultry, Scottsdale pork, AR Tony seafood, Apiary Huon honey etc.