PHILOSOPHY

MENOPA, has three meanings:

Me” is all about us, the team who strives to create the best dining experience to everyone;

No” indicates nourishing, we think that food is the most healing remedy for our body and mind;

Pa” represents pleasure, we wish our diners finishing off the day with a beautiful smile.

We believe in simplicity, less is more, yet keeping our casual and hearty European cuisine approach.

HISTORY

Loon is not only a expert in food, but also a specialist in wine. He completed his culinary study in the well-known L’INSTITUT PAUL BOCUSE in Lyon of France, then worked in various establishments in France and Singapore, including the 3 Michelin stars restaurant Ledoyen in Paris. After his extensive kitchen experience, he became a lecturer in cheese, wine and western cooking at the Institute of Technical Education in Singapore.

During his years in France, Loon fell in love deeply with wine. He made the most ambitious attempt to taste every bottle of French wines within two years. This mission, certainly, failed. Yet his passion continued, by studying all subjects in wines, gained various specialist certification including CSW (the certified specialist of wine), FWS (the French wine scholar), WSET Level 3 Award in Wines and Spirits.

In 2016, Loon was invited by MENOPA restaurant’s owner to explore the hidden beauty of New Zealand. After only seven days of food and wine trip, Loon came to the realisation – this is the ultimate place he wanted.

Loon decided to migrate to New Zealand, bringing his natural-born-talent, profound French techniques and South East Asian influences to our local community, with his vast knowledge in wines.