The BotanicBranding & business guidelineOur storyBeing a decent experienced restaurant operator in South East Asia, we had gained much knowledge on the local produce as well as the demand in local restaurant scene. Just like the any other world’s financial district, Singapore has gained its thirst for comfortable healthy diet to sustain and balance the local’s busy harsh lifestyle.Our team always love serving, and connect to community and simply fulfill our customers. After the years, we have realized that delivering the produce which can be consumed according to guest’s health needs, and cultural background with simply enjoyable way was something we were passionate about. We aim to provide a humble welcoming place where anybody from any background can gather and enjoy their comfort time with high quality service.Our food menuBased on western culinary skills, our creation for the food and beverage does not limit us from utilizing the beautiful local Asian produces as well as culinary culture. There are a lot to explore in local market especially when we aim to deliver the freshest quality products to our guests. The recipes have influence from French, Italian, Nyonya, Indonesian, Chinese and so on.., whichever the products shine at its best quality in the cooking process. Our decent experienced culinary team will ensure our patrons to meet “Surprising and memorial” tastes which was hidden in many of those very classical recipes by combining it with borderless knowledge.The food menu layout will be also a good example for our brand philosophy which has different category for the guests to easily reach what they would like to enjoy. The categories will be such as “Vegan” (the items does not contain any dairy or animal related ingredients) “Vegetarian”(the items which does not contain any seafood or meat products, but there will be dairy contents as well as the eggs) “Pescatorians” (the items which does contains the seafood, but no meat products). All the plates will be designed for the sharing concept, so that the guests can simply order and lay on the table.
The BotanicBranding & business guidelineOur storyBeing a decent experienced restaurant operator in South East Asia, we had gained much knowledge on the local produce as well as the demand in local restaurant scene. Just like the any other world’s financial district, Singapore has gained its thirst for comfortable healthy diet to sustain and balance the local’s busy harsh lifestyle.Our team always love serving, and connect to community and simply fulfill our customers. After the years, we have realized that delivering the produce which can be consumed according to guest’s health needs, and cultural background with simply enjoyable way was something we were passionate about. We aim to provide a humble welcoming place where anybody from any background can gather and enjoy their comfort time with high quality service.Our food menuBased on western culinary skills, our creation for the food and beverage does not limit us from utilizing the beautiful local Asian produces as well as culinary culture. There are a lot to explore in local market especially when we aim to deliver the freshest quality products to our guests. The recipes have influence from French, Italian, Nyonya, Indonesian, Chinese and so on.., whichever the products shine at its best quality in the cooking process. Our decent experienced culinary team will ensure our patrons to meet “Surprising and memorial” tastes which was hidden in many of those very classical recipes by combining it with borderless knowledge.The food menu layout will be also a good example for our brand philosophy which has different category for the guests to easily reach what they would like to enjoy. The categories will be such as “Vegan” (the items does not contain any dairy or animal related ingredients) “Vegetarian”(the items which does not contain any seafood or meat products, but there will be dairy contents as well as the eggs) “Pescatorians” (the items which does contains the seafood, but no meat products). All the plates will be designed for the sharing concept, so that the guests can simply order and lay on the table.
The BotanicBranding & business guidelineOur storyBeing a decent experienced restaurant operator in South East Asia, we had gained much knowledge on the local produce as well as the demand in local restaurant scene. Just like the any other world’s financial district, Singapore has gained its thirst for comfortable healthy diet to sustain and balance the local’s busy harsh lifestyle.Our team always love serving, and connect to community and simply fulfill our customers. After the years, we have realized that delivering the produce which can be consumed according to guest’s health needs, and cultural background with simply enjoyable way was something we were passionate about. We aim to provide a humble welcoming place where anybody from any background can gather and enjoy their comfort time with high quality service.Our food menuBased on western culinary skills, our creation for the food and beverage does not limit us from utilizing the beautiful local Asian produces as well as culinary culture. There are a lot to explore in local market especially when we aim to deliver the freshest quality products to our guests. The recipes have influence from French, Italian, Nyonya, Indonesian, Chinese and so on.., whichever the products shine at its best quality in the cooking process. Our decent experienced culinary team will ensure our patrons to meet “Surprising and memorial” tastes which was hidden in many of those very classical recipes by combining it with borderless knowledge.The food menu layout will be also a good example for our brand philosophy which has different category for the guests to easily reach what they would like to enjoy. The categories will be such as “Vegan” (the items does not contain any dairy or animal related ingredients) “Vegetarian”(the items which does not contain any seafood or meat products, but there will be dairy contents as well as the eggs) “Pescatorians” (the items which does contains the seafood, but no meat products). All the plates will be designed for the sharing concept, so that the guests can simply order and lay on the table.