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ROOTED
REFINED
REIMAGINED
Chef Andrew arrived at The 'Quin House not merely as a visiting chef, but as a storyteller retracing his own culinary past.
Within its storied walls, he found a stage that echoed his intent to bridge worlds, and to translate memory into something both intimate and new.
Bondo, with its contemporary, globally influenced menu, became the perfect canvas for his Lunar New Year expression.
As the snowy evening unfolded, his menu would reveal itself as a quiet act of introspection.
Drawing from his journeys through Cantonese cuisine, he revisited the familiar — delicate dim sum, the celebratory ritual of yu sheng, and the lacquered richness of Iberico pork char siew — yet each dish bore the imprint of evolution.
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