PRIVATE CHEF
ZHOU J., Yan‑Yeu
MBA 2027
ex-fintech entrepreneur
sufficient but eager cook, avid solo traveler
LOCAL CUISINE
Traditional Jiangsu and Zhejiang cuisine, not spicy, with fresh veggies and petite seafood.
Food
• Salted Egg Yolk Shrimp
• Cold Jellyfish Salad
• Four Happiness Roasted Gluten
• Garlic-flavored Bite-sized Beef
• Home-style Braised Pomfret
• Chicken Soup with Baby Cabbage
• Radish Beef Brisket
• Ginger and Scallion Stir-fried Razor Clams
• Fish Soup with Tofu
• Tomato Oxtail Stew
• Jade Steamed Egg
• Lobster Porridge
• ••••
• You name it!
Liquor
• Grand Vin Chateau Lynch Bages 2021
• Catena Zapata Gran Parcela Malbec 2018
• Chieftain's Single Malt, Island 15y
• Chieftain's Single Malt, Speyside 17y
• Glenfiddich, Small Batch, 18y
• Wuliangye 2022
Craft Beer, Cider, Sake,
and more...
RESERVE
By Reservation Only
Term 1 to Term 3 (or 4), every Sunday evening, 18:00-22:00, up to 4 guests.
RESERVE a SEATYou will be redirected to reserve your seat.
STORY
BEYOND THE TABLE
The table serves as a stage for storytelling, with each dish a chapter reflecting culture, memory, and experiences.
We share not just food but also our lives, weaving conversations about love and life into the atmosphere. It's a space where stories and emotions unfold,
allowing for deep connections with one another and the narratives behind the food.
CATERING
CATER TO THE MULTITUDES
Nobody grows old merely by a number of years. We grow old by deserting our ideals. —— Samuel UllmanLEARN MORE