Louis’s Stew
Chef Louis Tam started developing an interest in food when he was 20. In order to pursue his culinary dream, he decided to become a chef and went to study at a culinary school. Since graduation, he went on to work with several restaurants specialising in various cuisines including Cucina, Tri, and Gough’s on Gough, where he was able to learn and develop different skillsets from each restaurant. Having worked at one of the best restaurants in Asia, Gaggan, in Bangkok, Chef Louis Tam had the opportunity to further cultivate his knowledge and skills on molecular gastronomy.

Thus, this is where Chef Louis’s culinary journey continues with us at Taste Kitchen. Gaining experiences learnt from each cuisine and culture, he aims to bring a new dining concept to his guests by sharing his life passion through food. With a story behind each ingredient added to his dish, you will be able to taste different kinds of aromas that represent each step of his cooking journey.

Cooking is not magic… but
Our core principle in cooking is that we do not use any additives or MSG in our dishes. We look for a different variety of ingredients sourced from around the world in search of the best flavour that best compliment our dishes. Using unusual combinations to design our menu, we would like to present unexpected food pairings to our diners, allowing them to enjoy food through different senses. This is why we are called Infinity, as we will present to our guests a boundary-pushing menu through this pop-up restaurant.

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