Chef
Jerry Tan
Born and raised in Singapore, Jerry's obsession with food led him to Le Cordon Bleu Paris — where he spent a year immersed in French cuisine and pastry. He brought that precision home, and made it entirely his own.
From the bread to the sauces
The Menu
Born and raised in Singapore, Jerry's obsession with food led him to Le Cordon Bleu Paris — where he spent a year immersed in French cuisine and pastry. He brought that precision home, and made it entirely his own.
Twelve seats. One chef. Nothing outsourced.
Every sauce, every stock, every component — made from scratch. That's not a selling point. It's the only way Jerry knows how to cook.
We follow the harvest, not the calendar.
Grown by hand. From her garden to your plate.
Sourced from the market at dawn. Chosen by the same hands that cook it.
Premium catch, never frozen. Because you deserve the best of what the sea offers.
Get in Touch
Book Your Seat
Thank you 🙏
Chef Jerry will reach out via WhatsApp shortly to confirm your booking. We look forward to hosting you.
Enquire Now
Thank you 🙏
Chef Jerry will reach out via WhatsApp shortly to discuss your event. We look forward to hosting you.
Special Event
2 – 4 July 2026
5:30 – 8:30 PM
Cinque Fromaggi
Creamy Mushroom Fettuccine
Margherita+
Hot Honey Pepperoni
A small run of sourdough pizzas, made by hand and baked fresh to order.
Each dough is naturally fermented using our own sourdough starter for depth of flavour and structure, using a blend of Italian flour for a light, crisp finish with a soft interior.
For this pizza week, I've put together a short menu of flavours I personally enjoy — from classic combinations to a few new creations.
Hope to share some good food with you :)
10-Inch Pizza Menu
Pastas
Hand-made in limited portions, designed to complement the pizzas without being too heavy.
Sides & Dessert
Everything is made in limited batches — pre-orders are required.
Grab Your Pizza
You're in! 🍕
Chef Jerry will confirm your spot via WhatsApp. See you at Pizza Week!
Get in Touch
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