Nicolas Tam Celebrates The Season's Best By Bringing Out The Natural Flavours

Head chef Nicolas Tam celebrates the season's best by bringing out the natural flavours of ingredient-centric dishes at his new restaurant Willow. No foam or smoke domes needed.

- Nida Seah

Chef Nicolas Tam of Willow describes himself as a simple man who just likes making simple food. Personally I prefer to go back to the basics, to be able to cook with precision without special equipment such as sous vide machines, he says. At Willow, I celebrate that simplicity to deliver sophistication, elegance and purity.

Not that he is inexperienced in using novel techniques and ingredients - in fact, Tam has an impressive 14-year resume, beginning with an internship at Tippling Club followed by a stint at The Cliff at Sentosa Resort and Spa. He was part of the team that won the gold medal at the 2012/2013 Bocuse d'Or Asian qualifier, an experience that sparked the desire to constantly learn and evolve. His subsequent stints in world-class establishments such as Joel Robuchon Restaurant and Zen further solidified the modern fine-dining techniques that form the foundation of his cooking today.

Willow, which opened in late February as part of the portfolio of Ebb and Flow Group, is named after a tree that has the ability to grow anywhere in the world, and is fabled for its ability to bend but never break. Such adaptability and resilience are important strengths for us as a restaurant that opened during the pandemic. Naming it Willow expresses my wish for us to always be able to withstand tests through an innate adaptability, he explains. With Asia architectural elements, earthy tones and wood panels, it has been designed as a homely, personable sanctuary that seats 18 in the main dining hall and 10 at the chef's counter. A private area at the back accommodates small groups for intimate gatherings.