Backed by over a decade of experience in prestigious kitchens like CUT by Wolfgang Puck and 1880, MOGĀ Head Chef Leon Quek brings a fearless, innovative spirit to modern Japanese izakaya dining. Marrying technical precision with his signature mastery of fire and smoke, Leon creates share-style plates that weave regional produce with unexpected, nostalgic touches – like his Kelong XL clams with chilli bean paste. At MOGĀ, his creations honour Japanese heritage while pushing the boundaries of contemporary flavour.
