For those familiar with his name, Helou was previously the co-founder of successful private dining outfit Division Supper Club, which he started with his childhood friend, Aidan Wee, serving their special brand of East-meet-West cuisine. At Fleurette, which they opened in 2020, the concept is no different, except now they have their own personal playground to make their own, and it’s very big on character.
A culinary savant, Tariq Helou cooks with so much technical sophistication, ingenuity and attention to detail that it’s hard to believe he’s only 28. Born in Singapore to a Japanese-Chinese mother and Lebanese father, we can tell that his refined skills were honed overseas, namely in Michelin-starred restaurants in Europe, including the two-starred Domaine de Chateauvieux in Geneva and Restaurant Louis in Paris.
His foundation is in French haute cuisine, but his love is in Japanese flavours and produce, which is why he went onto expand his repertoire in Tokyo, where he did a few internships at restaurants such as Michelin one-starred Sumibikappo Shirosaka, and Restaurant Anis, led by Marc Veyrat and L’Arpege alumni Susumu Shimizu.
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