Menu changes typically occur twice a year and can include as many as 20 new dishes, but in the case of the vegan, gluten-free and low-calorie creations that it has just unleashed, it didn’t want them to get absorbed in a general launch and therefore made them the subject of their dedicated roll-out. Our open kitchen throws a live show of cooking where trust, confidence and expertise are demonstrated.
Our commitment to sustainability is paramount where we cook what is seasonal, partner with responsible producers, buy locally and manage our waste to ensure a socially responsible brand is established, operated and evident.
Our direct supply chain to Thai agricultural producers and robust logistic systems have made us a negative carbon footprint establishment.
Our staff is trained using the best tools available in the industry to ensure the highest standards of not just hospitality metrics but an instilled sense of elevated industrial and social responsibility where measures, wastage, health and safety including risks are clearly identified and mitigated.
Our direct supply chain to Thai agricultural producers and robust logistic systems have made us a negative carbon footprint establishment.
