The food celebrates Chef Hadrien’s signature French-rooted cuisine with a modern twist. Eschewing fine-dining in favour of ‘fun-dining,’ Chez Wam’s menu promises modern cuisine that utilises the myriad techniques acquired throughout his well-established career in MICHELIN restaurants, and incorporating playful interactions inspired by places Hadrien’s been and cuisines Hadrien admires. The dishes capture the contrast between Paris’s avant-garde methods, the vibrant energy of Tokyo’s underground music scene, Morocco’s mystique, and the Mediterranean’s warmth. Its menu encourages sharing across most categories, and is broken down into bar snacks, raw, starters, main courses and desserts.
Dishes to look out for include deep-Fried Camembert stuffed with black garlic, coated in panko crumbs and served with a sweet chilli sauce; duck skin bao with foie gras; trio of oysters served with a bloody mary dressing, grated tomato and Worcestershire sauce, and orange ponzu; and a deconstructed lemon pie with crumble, tangy lemon curd, salted meringue and fresh raspberry sorbet.