CRAFT UNION
2 - 4 October
Back for its second year, Kee’s Craft Union returns with an exciting new chapter – uniting Chef Stephen Moore of Shelter and Chef Benjamin Cross of Mason, alongside Kee’s Michelin-starred Culinary Director, Chef Andrew Walsh. This powerhouse trio will craft an exclusive dining experience that blends bold textures, vibrant flavours, and inventive techniques in a true celebration of culinary artistry.
Weekday Set Lunch
2 Course SGD 42++ per person
3 Course SGD 52++ per person
5-Course Communal Set Dinner
SGD 95++ per person
MEET THE CHEFS
Chef Andrew Walsh
Hailing from Ireland, Michelin-starred Chef Andrew Walsh brings a world of flavours to the table. His culinary journey, shaped by experience alongside legends at Michelin-starred restaurants like Jason Atherton's Pollen Street Social in London, is a testament to his expertise. After launching Esquina in Singapore, Andrew now leads CURE Concepts, overseeing a diverse portfolio of innovative dining establishments. Most recently, he has taken on the role of Culinary Director at Kee's Neo-Bistro & Bar, where he continues to bring global influences to his creative cuisine.
Chef Stephen Moore
Chef Stephen Moore brings over two decades of culinary mastery, having honed his skills in some of the world’s most prestigious fine dining establishments. His journey began in France, with notable stints at Sydney's Rockpool and the two-hatted Bridgeroom, as well as at Park Hyatt restaurants in Australia. Today, Chef Moore is the Head Chef and co-owner of Shelter Pererenan, a celebrated restaurant in Bali that offers a contemporary delicious twist on Middle Eastern and Mediterranean cuisine.
Chef Benjamin Cross
A native of New South Wales, Chef Benjamin Cross is the Co-owner and Executive Chef of Brett Hospitality Group, which manages several restaurant units including Mason, where he champions a philosophy of elevated simplicity through produce-driven dishes. He began his culinary journey at Rae’s on Watego’s in Byron Bay before training under renowned mentors Janni Kyritsis and Neil Perry, and refining his craft in acclaimed kitchens worldwide, including Tertulia and Craft in New York City and the three-Michelin-star Can Fabes in Spain.
