Journe is an upcoming private dining concept in Jalan Kayu, created by husband-and-wife chef duo Guah Lih and Ethel Koh. Set within their new Fernvale home and slated to launch at the end of June, the intimate dining experience marks a deeply personal new chapter for the pair, who both trained at the Culinary Institute of America in Singapore before building careers across Michelin-starred kitchens in California and Singapore.
Rather than anchoring itself to a single cuisine, Journe takes a borderless, ingredient-led approach shaped by seasonality, discovery, and Southeast Asian influences. Menus will evolve in rotating “chapters,” beginning with flavours inspired by Singapore and the surrounding region. Diners can expect thoughtful compositions that reinterpret familiar ingredients in unexpected ways — from rojak-inspired salads layered with roselle molasses and fermented fruits to dishes featuring lesser-seen regional produce sourced from local wet markets. Lih, who is also a certified sake sommelier, is also developing sake and rice-based alcoholic pairings to complement the experience.
The opening of Journe also follows recent international recognition for Lih, whose truffle-inspired steamed egg creation earned second place in a global culinary competition earlier this year. That same spirit of storytelling and craftsmanship carries through the concept, where even the plating and presentation are designed to deepen the narrative behind each dish. With its intimate setting and reflective approach to modern dining, Journe brings a quietly ambitious new private dining experience to Singapore’s growing home dining scene.
