Meet the Team Behind Kee’s Restaurant & Bar
Get to know the people who bring Kee’s modern Asian dining experience to life. Led by Executive Chef Sujatha Asokan, our kitchen and service teams bring together culinary expertise, creativity and genuine hospitality. From thoughtfully crafted Asian-inspired dishes and inventive cocktails to warm, attentive service, discover the passionate individuals who make every dining experience at Kee’s in Singapore a memorable one.
SUJATHA ASOKAN | EXECUTIVE CHEF
Growing up in a family with Malaysian Chinese and Singaporean Indian roots, Chef Sujatha Asokan was surrounded by a mix of cultures and flavours from an early age. This multicultural upbringing continues to inspire her approach to modern Asian cooking, where familiar flavours meet playful, contemporary twists.
Prior to joining Kee’s, Chef Sujatha led MICHELIN Selected Quenino and served as Head Chef at Botanico, following formative roles at Stellar at 1-Altitude, Pollen and Esquina. Named Rising Chef of the Year at the World Gourmet Summit in 2020, she also had the opportunity to explore new culinary perspectives at Mugaritz in Spain.
At Kee’s, Chef Sujatha brings together her fine-dining experience and love for comforting Asian flavours, creating thoughtful, approachable dishes that celebrate good food without the formality.
RUZAINI HASHIM | BEVERAGE OPERATIONS MANAGER
With over 15 years of experience across diverse food and beverage concepts, Ruzaini believes a great bar experience goes beyond a well-made drink. It’s about creating an atmosphere where guests feel welcome, conversations flow and every visit feels memorable.
At Kee’s, he draws inspiration from 21 Carpenter’s heritage and the restaurant’s modern Asian identity. His four signature cocktails feature ingredients such as pandan, young ginger, shiso and chilli, bringing familiar Asian flavours into unexpected combinations.
As Beverage Operations Manager, Ruzaini brings creativity and a personal touch to the bar, making it a place to discover new flavours, enjoy good company and perhaps stay for another round.
CHUNG AN DRIC | SOUS CHEF
Born in Brunei and raised in Malaysia, Chef An Dric grew up surrounded by the diverse flavours of Southeast Asia, which continue to influence his approach to cooking today.
With over nine years of experience across fine dining and MICHELIN-starred restaurants, including Odette, he brings a strong foundation in refined culinary techniques. Having worked alongside Executive Chef Sujatha Asokan for more than four years, the two chefs now reunite at Kee’s, bringing their shared experience back into the same kitchen.
As Sous Chef, Chef An Dric combines the precision of fine dining with the comforting flavours he grew up enjoying, helping shape Kee’s modern Asian menu with dishes that are thoughtful, approachable and full of character.