Patrick used to work as an executive chef in a 5-star hotel group.

Now he runs a small café in Gordon, enjoying every bit of it.

When asked what he likes to cook most, he says: everything.

Every morning starts with fresh pastries. We don't have a fixed list, just whatever inspires Patrick that day.

Coffee is taken veeeeeeeeery seriously. Every batch is checked, and anything not up to standard is thrown out, no matter the cost.

You’ll also start seeing Thai influence on the menu soon: small things like chilli oil eggs or tom yum-inspired dishes.