Aeron Choo is not a chef who plays by the rules. Whether it is changing up her Omakase menu or seeking new ways to interpret the season’s freshest catch and produce. As one of Singapore’s youngest female chefs—when most chefs are still coming into their own, this culinary dynamo is establishing her very own take on Japanese fine dining at Kappou.
While her culinary beginnings since the age of 14 led her to be the first Singaporean to graduate from the prestigious Japan Sushi Instructors Association in Tokyo, Japan, Chef Aeron’s developing personal style exhibits a purity of focus as well as a deft hand at juxtaposing simple elements—great local products grown and bred in Japan and around the region—in powerful ways.
Today, Chef Aeron remains inspired by Japanese culture, driven by precision, and executes every single creation with lots of heart. This allows her to invite each guest to embark on an immersive dining experience that is also a platform for her to tell a story, honour the whole ingredient, apply a mastery of techniques and challenge tradition.
Top 3 of Washoku World Challenge (10th)
Winner of the Washoku World Challenge Asian Regional Qualifying Tournament
International Kikisake-shi (Certified Sake Sommelier)
WGS 2020 Awards: Welbilt Rising Chef of the Year (Female)
WSET 2 (Wine)
Kazari Sushi Art, JSIA
Washoku World Challenge 2023
Chef Aeron's sophisticated creations centred around the ‘Dashi’ theme, interpreting Heian era's appreciation towards transition of solar terms between seasons with a contemporary twist to be presented on the designated Hassun plate.
Is Fortune Centre the next hub for Japanese cuisine?