Sidney, Executive Chef of LIS Café, joined the restaurant when it opened six years ago. He worked for several high profile hotels and specialises in cooking different kinds of Western dishes. He said, “Today, customers are not only concerned about food aroma, flavour and presentation, but also healthfulness.” With emphasis on healthy cooking style, LIS Café refrains from using MSG and cooks with less salt, sugar and oil so as to bring out the natural flavours of foods.

Sidney promotes a range of healthy recipes prepared by natural ingredients to boost dish flavours. Mango, apricot and strawberry juices, for instances, are paired with meats for a refreshing and savoury texture. Seafood Bouillabaisse, one of the restaurant’s popular soup dishes, is made by simmering a great variety of fish thickened by blended vegetables. This soup dish gives a rich and substantial texture.

Ivan is always looking for new recipe ideas to perfect his culinary repertoire. He, for instance, uses porcini mushrooms instead of cream to enhance the flavour in Italian pasta. His latest culinary creation include a sauce delicately made from raspberry and lemon juice, which is appetizing, refreshing and flavourful.