Time Out says
Chef James Won is one of the city’s most sought after chefs for brand collaborations; he has created pairing dinners for Hennessy cognac, Strongbow cider and Krug champagne. On the surface, his food may come across as a show-off as it’s often a brazen display of how many techniques, ideas, textures and flavours he can jam into one plate of food – but it’s all for good reasons considering his solid grounding as a classically trained chef.
While a lot of his food take inspiration from local dishes such as chicken rice and elevating them to fine dining standards, he really excels when he’s creating playful dishes that aren’t what they appear to be. Case in point: a chicken liver pâté dish that masquerades as a crème caramel, and an elaborate egg dish that treats egg yolks in multiple ways (cured in miso, solidified, slow cooked in prawn oil, and made into pasta).