BOTANICA X WILLOW | TWELVE YEARS APART, REUNITED AT THE TABLE

Nicolas Tam and Stephen Hsu, two protégés who have since become masters in their own right, reunite at Botanica to revisit a shared foundation forged more than a decade ago.

Twelve years ago, in the Singapore kitchen of legendary chef Joël Robuchon, the pair honed their craft under the exacting standards of French cuisine. Guided by precision, finesse, and discipline, they built the fundamentals that would shape their individual culinary journeys.

Chef Nicolas Tam went on to establish Willow in Singapore, where his distinctive marriage of Japanese restraint and flavour-driven French cooking has earned the restaurant a MICHELIN star for four consecutive years. Chef Stephen Hsu, after refining his style in some of Asia's most celebrated French kitchens, joined Capella at Galaxy Macau to launch Botanica. His cuisine is a contemporary reflection of his classical training, enriched by inspirations gathered through years of travel and exploration.

This reunion celebrates not only a shared heritage but also the evolution of two singular culinary voices. Rooted in French tradition yet driven by boundary-pushing ambition, their collaboration becomes a free-flowing dialogue of creativity and craftsmanship, taking guests on a journey through new terroirs, perspectives, and expressions of modern gastronomy.