At VOYAGE, dishes are not just prepared, it is composed.
Every dish tells a story of origin, season, and soul, where flavour and artistry meet in perfect balance.
The menu evolves with the rhythm of the earth, guided by Jonathan’s belief
that true excellence comes from respect, for ingredients, for craft, and for the guest’s experience.
At Voyage, service is guided by a quiet commitment to sincerity, grace, and thoughtful attention to detail.
We believe that true hospitality is not defined by formality alone, but by the ability to anticipate needs, create comfort, and build genuine connections with every guest.
Our team approaches each interaction with sensitivity and intention — allowing the dining experience to unfold naturally, at an unhurried pace.
We value discretion, precision, and warmth, ensuring that every moment feels personal rather than performative.
Born into a family spanning four generations in the culinary world,
my journey into the kitchen was never a choice, but a calling,
one shaped early in the humble warmth of my grandmother’s hawker stall.
Those beginnings instilled in me a deep respect for ingredients,
long before technique came into focus.
Over the years, this foundation was refined through my time
alongside Michelin-starred chefs at distinguished establishments
such as Le Jardin des Sens, La Villa Augusta in France, and Raffles Grill in Singapore,
where discipline, precision, and restraint became second nature.
Voyage is where these experiences converge.
It is not merely a restaurant, but a reflection of a journey,
one that embraces the beauty of seasonality, the integrity of ingredients,
and the quiet emotion that lives within every dish.
Here, flavours are guided by memory, and refinement is expressed
with intention rather than excess.
Through Voyage, I invite you to travel with me,
to experience a cuisine that is thoughtful, personal, and deeply connected;
where each plate tells a story,
and every moment is designed to linger long after the table is cleared.
Chef de Cuisine
Korean-born, Frost began his journey in Australia
before discovering a deep calling in the kitchen.
Over a decade in Singapore,
he refined his craft across a range of dining environments,
from boutique restaurants to luxury hotels
and Michelin-starred establishments, including
Akuna - 1★, Ho Chi Minh City
Saint Pierre - 2★, Singapore
Whitegrass - 1★, Singapore
Guided by the belief that there is no final mastery in cooking,
he continues to pursue thoughtful progress
and honest expression through his cuisine.
Sous Chef
Trained at La Villa Augusta,
Ethan continued his development at Cloudstreet in Singapore,
where he progressed from Commis to Sous Chef
during the restaurant’s rise to two Michelin stars.
This journey shaped his discipline, precision,
and quiet dedication to the craft.
At Voyage, he brings a thoughtful approach,
guided by curiosity, continual learning,
and a respect for refined simplicity.
RESTAURANT MANAGER
With over seven years of experience in business development
and management, as well as one year in the hospitality industry,
Mana Resort & Spa Mui Ne, as a Resort Manager.
Her background brings a strong combination of strategic thinking,
operational discipline, and guest-focused leadership to her work.
RESTAURANT SOMMELIER
Holds a WSET Level 3 Award in Wines,
with experience across leading international hospitality groups
including Marriott, IHG, Accor, Aman, and Sheraton Grand Dubai.
A member of the Vietnam Sommelier Association,
he is dedicated to enhancing the guest experience through
thoughtful wine curation and precise, attentive service.
