Two Chefs, Two Cultures, One Shared Philosophy
Though their culinary backgrounds may appear worlds apart, Chef Antimo and Chef Mano share a remarkably similar approach to cooking. Both chefs draw inspiration from the food traditions they grew up with while embracing modern techniques and contemporary creativity.
For Chef Mano Thevar, that means drawing on memories of growing up in Penang and the bold, spice-driven cooking of his Indian background while incorporating the precision of modern European kitchens. His approach has earned Thevar two MICHELIN Stars, a place on Asia’s 50 Best Restaurants list, and three knives from The Best Chef Awards, recognising his place among the world’s leading chefs.
Chef Antimo’s cooking is deeply personal, shaped by memories of growing up in Naples and years spent cooking abroad. At ESTRO, those influences come together in dishes that are elegant yet instinctive, finding equal inspiration in Southern Italian cooking and the wider world beyond it.
Together, the two chefs present a menu that explores the natural connections between their cuisines, finding common ground through spice, acidity, texture and a shared appreciation for bold, expressive flavours.