Beneath every culinary masterpiece delicately crafted in
The Food Story’s concepts, our chefs believe that food stands for more than just taste and flavour but also represent a message, a meaning, a story.
Coming from a wide range of hospitality and foodservice backgrounds,
our chefs implement their masterful techniques into sculpting different splendid and captivating cuisines into perfection, creating those astonishingly savoury dishes in each restaurant. From classic Chinese dining concept Kei Cuisine and widely acclaimed Michelin Sukiyaki outpost Hiyama to the sensual satisfaction frontier Gosango and pastry paradise Camellia, it has been our chefs’ pride to re-imagine the depiction of culinary arts to all of our dearest customers.
While polishing each and every detail of the delicacies with idyllic exquisiteness, our chefs recognise the essence of the finest cuisines lies within love and passion, infusing their devotion and unyielding sentiment
into their dishes, and present our customers with the ultimate sensational satisfaction.
To our chefs, food tells a story, of attitude, of love, but most importantly,
a story waiting for you to explore.