Unlike many other typical cafes in town that serve traditional British menus, After One draws a line from others with the huge blue sea with white wall blue dome houses, and olive trees by the side. The story begins with Chef Denon Lee, After One’s master chef cum one of the creators, who sailed worldwide and worked in a Michelin-starred plant-based restaurant in New York. After years of wandering, he decided to come home with the concept that inspired him the most: the Mediterranean Sea-inspired healthy eating concept.
Mediterranean cuisine comes from all of the countries and regions that surround the Mediterranean Sea, including southern Europe, northern Africa, and southwest Asia. The world’s earliest civilizations bordered the Mediterranean Sea, and Mediterranean cuisine is the historic eating and social patterns of people living around it. They shared and exchanged cultural commodities and food goods which resulted in the wide dissemination of certain ingredients.
After one serves with the blend of different flavors brought by different cultures from the Mediterranean Sea, use only fresh ingredients including vegetables, fruits, olive oil, grains, tender meats, fish, nuts, and herbs.
Not only is the Mediterranean Sea-inspired healthy eating concept a tasty way to eat and live, but It also promotes healthy and sustainable living which has proven to be beneficial for those looking to lose weight, improve heart health and reduce disease-causing inflammation.
A bowlful of Mediterranean Sea
Chef Lee combined his vision as a plant-based believer and the experience he gained in the States, striving to fill up the table of their customers with a uniquely designed healthylicious Mediterranean-inspired menu.
A dish originally from France: Chicken Paillard
Paillard means pounded boneless meat in French. Served with Mediterranean bean stew which contained white bean, zucchini, cherry tomato, and herbs and finished with mixed greens and toasted sliced almond.
A dish originally from Turkey: Turkish eggs & sausage
Made with spicy chicken chorizo sausage, salt pepper, and mint seasoned herb yogurt, 2 poached grass-fed eggs on top and finished with spiced butter and toasted olive ciabatta bread.
A dish originally from Tuscany Italy: Tuscan salmon
Made with pan-seared Norwegian salmon finished in a cream sauce with sundried tomato, kale, and cherry tomato.
A dish originally from Morocco: Moroccan Chicken
Comes with Marrakech spice chicken breast, couscous, roasted vegetables, and chermoula.
A dish inspired by Greece: Healthy Yogurt Bowl
Made with Koukakis farm Greek yogurt, housemade granola, seasonal fruits, and Jobbie peanut butter.
