Willow Takes Root at 39 HongKong Street

Promising contemporary pan-Asian dining concept under the Ebb & Flow Group
Helming the young culinary team is 32-year-old Nicolas Tam. His cooking is grounded in European culinary techniques and defined by his use of seasonal Japanese ingredients and exemplary pairing of flavours and textures.

“I’m a simple guy and I just like making simple food,” explains Tam, who prefers to use Japanese ingredients due to their consistently high quality. These are rendered into dishes that are “comfortably updated yet still familiar” and showcased in his lunch and dinner menus.

Read more at tatlerasia.com or find out more at willowrestaurant.sg

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