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Health through taste

Your personalised culinary journey

The exquisite culinary program at SANGHA Retreat provides a balanced, nutritional diet that will satisfy both your taste buds and your well-being. Fresh, sustainably farmed, local ingredients are showcased throughout the property’s menus, channeling the culture of the region through its delicate flavors. You’ll be greeted each morning with a nourishing breakfast, perfectly designed to fuel your body and prepare you for the day. Throughout the day, SANGHA Retreat’s refined culinary offerings provide a wide variety of tempting dishes for you to savor.

Enjoy meals at THOUGHT FOR FOOD or the THOUGHT FOR FOOD MARKET.

THOUGHT FOR FOOD

A CELEBRATION OF THE IMPORTANT ROLE FOOD PLAYS IN OUR LIVES

Situated in AT ONE, Thought for Food is a progressive dining program that combines the best of taste and nutrition. In collaboration with the AT ONE Clinic, a customized culinary journey is created for each guest using responsibly sourced ingredients. A large part of our physical well-being depends on what we intake, and a carefully planned diet of fresh, natural foods cleanses the body and creates harmony within. By following this personalized program, you’ll be well on your way to improving your physical wellness.

Raw

Celebrate the taste and beauty of a meal in its uncooked state at Raw. Featuring fresh produce, sushi, ceviche and much more.

Braise

Utilizing both dry and wet heat to bring the best flavors from ingredients, Braise offers a variety of delicious stews and pots to satisfy any craving.

Grill & Smoke

Grill & Smoke brings the best elements of an open flame method to their dishes – from wood-grilled vegetables to smoked meats and much more.

Steam

Nothing can match the clean, fresh taste of a steam-cooked meal, and Steam offers an assortment of vegetable and meat dishes that are sure to satisfy.

The Oven

There’s always something delicious baking at The Oven, from savory vegetable dishes to amazing roasted meats. Stop by and see what is heating up.

Sauté & Stir Fry

From the light to the hearty, Sauté & Stir Fry highlights both cooking methods with delightful, appetizing items sure to quench any appetite.

The Bakery

Baked goods, pastries and dessert treats from around the world are the focus at The Bakery. Stop in for a post-meal treat or for a memorable snack.

Beverage Bar

Looking for a perfect wine, beer or cocktail? The Beverage Bar has all of that, as well as non-alcoholic options like sodas, juices and sparkling water.

THOUGHT FOR FOOD Market

A taste of the world at SANGHA Retreat. The THOUGHT FOR FOOD Market is a 2,300 sq m dining, shopping and experiential event space inspired by the world’s most acclaimed international markets and eateries. Featuring 230 seats as well as a full farmers’ market, the THOUGHT FOR FOOD Market has eight distinctive food stations with delicious, seasonally focused menus. 

Executive Chef, Paul Then

Culinary Excellence

Executive Chef Paul Then oversees the culinary program at SANGHA Retreat by OCTAVE Institute, including THOUGHT FOR FOOD and THOUGHT FOR FOOD MARKET. At SANGHA Retreat, Chef Paul develops health-conscious menus geared towards guests’ needs, be it weight-loss or low-carb regimes, or detoxifying cleanses with delicious juices or soups.

Food is presented as mindful nourishment, a sensorial experience with mostly local, organic ingredients. He embraces the philosophy of food’s role as a social connector, artfully presented.

Executive Chef, Paul Then

Culinary Excellence

Executive Chef Paul Then oversees the culinary program at SANGHA Retreat by OCTAVE Institute, including THOUGHT FOR FOOD and THOUGHT FOR FOOD MARKET. At SANGHA Retreat, Chef Paul develops health-conscious menus geared towards guests’ needs, be it weight-loss or low-carb regimes, or detoxifying cleanses with delicious juices or soups.

Food is presented as mindful nourishment, a sensorial experience with mostly local, organic ingredients. He embraces the philosophy of food’s role as a social connector, artfully presented.

Chef Paul began his career in Singapore as a trainee at The Oberoi Imperial Hotel at Jalan Rumbia; Mandarin Oriental, Singapore; and The Mandarin Singapore. These experiences allowed him to further develop his passion for French culinary technique while working with Eastern and Western ingredients.

In the ‘90s, he was the Executive Sous Chef & Chef De Cuisine at Le Meridien Singapore, Restaurant De France, and he also spent time working in the kitchens of Michelin-starred restaurants in Germany, London, France, Italy, and Australia. Chef Paul joined Raffles International in Swissotel Merchant Court as Executive Chef and worked closely with the Singapore Tourism Board to promote Singapore and Straits Chinese food in Mauritius, China, Germany, Bangkok, Australia, Japan, India and Cambodia.

In 2015 Chef Paul joined Fountain Group China as Group Executive Chef and successfully launched creative menus at Tingkat in Taikoo Li Chengdu, as well as Fountain at Hongqiao Tiandi.

Chef Paul was an integral part of the two-Michelin-star, Hong Kong restaurant, CUISINE CUISINE, revamping the Cantonese Asian restaurant from classical to modern contemporary using Western ingredients and techniques. He was also  a chef consultant for first and business class meals for Cathay Pacific Airlines, and was recognized as one of the 19 Great Chefs in Hong Kong by Heep Hong Society in 2010.

Living Habits

Intrinsically linked to good health, we offer several workshops on nutrition as part of our Daily Living Habits Calendar, from tips on how to incorporate anti-inflammatory foods into your diet, to how Traditional Chinese Medicine can influence your cuisine.

Living Habits