PHILOSOPHY

Inspired by the moon’s quiet elegance, our brand embraces a philosophy rooted in nature, growth, and emotional connection.

The moon’s cycle reflects the rhythm of the natural world—a reminder to source sustainably, honor seasonality, and care for the land. The three moons represent not only the phases of time—past, present, and future—but also the stages of our brand’s evolution: from modest origins to a refined, multifaceted identity.

In Asian culture, the moon symbolizes reunion, warmth, and longing. Through food, we seek to evoke these timeless emotions—bringing people together across generations and relationships, whether family, friends, or lovers.

cORE VALUES

Respect for Nature

Innovation

Growth

Human Connection

Our Group

In the world of Sky Palate, you will experience unique flavors and exquisite culture.

This cuisine is not just about filling your belly, but a stunning journey for the senses. Each dish tells a story and makes you want to delve deeper into its history and background.

It's amazing how these dishes are often prepared with strict traditional techniques. We will take you through the charm of Japanese cuisine and reveal the secrets hidden behind each dish.

Japanese cuisine is a blend of variety and sophistication. This cuisine features fresh ingredients and seasonality, giving each dish a unique flair.

Exploring Japanese cuisine can expand your taste buds and food culture horizons.

Feeling the aesthetics of Japanese cuisine is not only a taste enjoyment, but also a visual feast. In the world of Japanese cuisine, every bite is a feast for the taste buds. I have always been attracted to its sophistication and diversity.

The beauty of Japanese cuisine lies not only in its use of fresh ingredients, but also in the visual artistry displayed in each dish.

About
Raymond Tan

Chef and Founder

Raymond Tan believes that every step in his preparation is just as important as selecting the right seasonal ingredients to ensure every bite is a showcase of his hospitality that reflects the season.

He focuses on a refined dining experience, and his choice of premium ingredients, preparation, and personal touches reflect his respect for traditional Japanese.

Creativity Without Boundaries

Rooted in centuries of Japanese culinary tradition, we reimagine the familiar with subtle artistry and seasonal intuition.

our craft is a quiet pursuit of perfection— where the soul of Japan finds new voice on every plate.

Mission

To honor the spirit of omotenashi—Japanese hospitality—with every course, every gesture, and every detail.

We craft an intimate journey through the seasons of Japan, where tradition meets innovation and every ingredient is revered.

Our mission is to offer more than a meal: a moment of stillness, beauty, and profound connection—where taste becomes memory, and every guest feels truly seen.

Meet The Team

Max Lai

Group Executive Chef

Max honed his craft in Hong Kong’s top kitchens, including the prestigious RyuGin.

Now leading Kappo Garyu as Group Executive Chef, he seamlessly blends Chinese roots with refined Japanese techniques to craft a reimagined kappo experience.

Liang Neo

Group Executive Chef

Executive Head Chef of Kuza Niku Kappo, Chef Liang leads with a dedication to excellence.

With a wealth of experience, he personally ensures each dish surpasses expectations, harmonizing flavors with precision.

Vincent Wong

General Manager

With a background in luxury hospitality and a passion for Japanese aesthetics, Vincent leads the front-of-house with quiet confidence, curating not just service—but a moment of harmony.

Wils tan

Group Sommelier

Driven by a deep appreciation for craftsmanship, sensory precision, and cultural storytelling, Wils Tan explores the intersection of Eastern and Western beverage philosophies through refined hospitality, technical excellence, and a commitment to lifelong learning.

To further broaden his leadership in luxury hospitality, he is currently pursuing the Certified Food & Beverage Executive (CFBE®) designation through AHLEI (USA), strengthening his expertise in hospitality leadership and strategic food and beverage management.