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Seroja
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Seroja
An alumnus of prestigious establishments in France, the U.S. and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.
"We do our utmost to source local produce as a way of showcasing the riches of nature in the Malay Archipelago. Drawing on seasonal vegetables and sustainably sourced seafood, we also use the trimmings to make non-alcoholic beverages or even art. We believe in the importance of study and research, and offer short courses to our staff, as well as contributing to university research in the area of farming."
