Chef Enoch Teo

Chef Enoch Teo

Chef Enoch Teo has been cooking since the tender age of 15. His first culinary endeavour was a Chinese restaurant in a hawker stall at the age of 17, then developed an interest in fine French cuisine and worked in several top restaurant kitchens including Restaurant Andre, Absinthe, the Ritz Carlton, the Cliff and Bistro du Vin. In 2012, he launched his own restaurant at Alibabar Hawker Bar, Enoch’s European, which focuses on European classics. Chef Enoch prepares thoughtful cuisine using both traditional and creative culinary techniques that tantalise the senses and evoke the heart-warming sensation of comfort food.