The Food
The Food Philosophy at Anthèse
The culinary philosophy here at Anthèse shines a spotlight on vegetables. In particularly, produce that is native to the South East Asia region. Most of the ingredients are easily accessible to the everyday Singaporean. From the bustling neighbourhood wet markets to ever convenient supermarkets, I want my guests to experience flavours that they would not have imagined coming from your everyday vegetable and to gain appreciation for even the most unassuming ingredient that we take for granted
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Local seafood & meat will also be on the menu as the food served at Anthèse is not exclusively vegetarian but will be a reflection of the food habits & culture here in Singapore
The Experience Menu
Enjoy the different facets of the Anthèse experience. Be it a casual dining experience to a more curated affair, or even a collaboration
Anthèse: The Home Café Edition
Experience the cuisine of Anthèse's in a relaxing Home Café-esque space that truly a one of it's kind in Singapore
Anthèse: Private Dining
Kick back, relax and enjoy the moment with your guests and indulge in our signature chef curated dishes that are sure to impress
Collaborations
Looking for something new & different? Let's work together to create something memorable. Be it cooking classes or food content
The Cook's Story
My fascination with food began as a waiter at a local Turkish restaurant while waiting for enlistment. Watching the chefs dedication in the kitchen sparked an interest that blossomed while studying in Perth, where I started documenting all his homecooked meals on social media. Seeing how food brought people from different walks of life together, the allure of preparing food for self consumption developed into something more. Before long, I was cooking for events. 10 people then 20 people and it snowballed. In 2023, I embarked on the experience that I've always dreamed of. It was Masterchef in Singapore. I finished 5th, heading home despite having won the coveted, no, cursed power pin. However, that led a path to me gaining experience as a cook at Artichoke. These experiences set more on a path to where I am now. Anthèse, French for Anthesis, the opening of the flower, to show to the world that it is ready. That's where I am now, ready to put myself on a plate.
Get In Touch
Please reach out for any culinary inquiries, bookings, and private dining experiences. Let's create something special
