Eating without tasting is like looking without seeing

Stories

Crossroads

Food Culture has evolved over time and expresses a multiplicity of ideas, of ways to cook and eat food for sustenance and pleasure. These differences in many ways have helped us define who we are as peoples, our belief systems, our preferences; they have also contributed to a world view that partitions humans, separating them by categories, by tastes, by places but also enabling the idea of better or more “developed” cultures to exist. US and THEM.

This notion is what has given us the idea i.e of a French culinary tradition (a collection of recipes, ingredients and technology developed by people who inhabit the geographic location of what’s now France)… you can sub any type of food tradition here. While regional cultural differences are real how we look at them defines a bit our world view does it not?

The idea of crossroads cooking explores the above argument under the context of a global village. In crossroads, food cultures do not exist in isolation and rely on the movement of ideas, product and people to grow and develop to their full expression. It is precisely that movement that has given Europe dairy, that has given Asia chili, that has given the americas citrus, chicken, Italy Pizza, and the middle east Baklava. Under that lens, our shared ancestry and common history, when understood and explored, can also help colour the future of our food traditions in a way that is meaningful, healthy and relevant to our cultural survival.

Think about it, fermented foods, custard like textures, the use of top notes, Pizza, Pide, Lahmacun, ravioli, pierogi, dumplings. One culture making tofu, another cheese, one making soffrito, another rempah, refogado or hogao… While the colour of our expression might be entirely different, should it come to anyone as a surprise that a Vindaloo has just as much in common with Portuguese food than it does with South Asian cooking?

Cooking from a standpoint that celebrates our shared human heritage, proposing a way forward that is respectful of tradition and yet free to explore its survival in this day and age; food that speaks to the familiar in all of us, irrespective of where we are from.

Reservations

Reservations
We are open for Lunch from Tuesday to Friday 11:30 am to 3:00 pm , and Dinner from Monday to Saturday 6:00 pm to 12:00 am.

Last order for dinner at 10:30 pm.
We are closed on Sunday.

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For enquiries about booking the entire restaurant or the private dining room, please email us at

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