ANTI:DOTE

Kingston is committed to building on the established reputation of the bar to make it one of the world’s best. Imaginative and adventurous, Kingston’s creativity is reflected in ANTI:DOTE’s 'Cure-all', a cocktail menu made up of three parts: 'Long Long Time Ago' is inspired by ancient remedies from around the world; 'Grandma Says' celebrates cures inherited through generations and 'Modern Times', shaped by the innovative mixtures of today.

At an early age, Malaysia-born Kingston knew he wanted to work in the food and beverage industry. Having been encouraged by his parents to always pursue his passion, he achieved a diploma in hospitality and tourism and joined Equinox, now known as SKAI, at Swissôtel The Stamford. He worked alongside a close-knitted team and honed his bartending skills under the tutelage of the head mixologist. Within two years, Kingston was promoted to senior team leader, before deciding to give his full focus to the field of cocktails.

Jacky Lai developed a passion for cooking while growing up in Malaysia, where he was exposed to a variety of cuisines. After completing his culinary education at Cilantro Culinary Academy, he moved to Singapore to refine his skills. He began as a Commis chef at Equinox Restaurant and Orchard Hotel before joining ANTI:DOTE at Fairmont Singapore, where he now serves as Senior Sous Chef.

Throughout his career, Chef Jacky has achieved several notable milestones, including winning a gold medal at Food and Hotel Asia 2014 and collaborating on successful brand partnerships such as the Hello Kitty Afternoon Tea with Sanrio and the Vincent van Gogh-inspired Season of Impressionists.

A Japanese-Filipino national, Sherwin brings 15 years of dedicated hospitality experience to his role as Outlet Manager at ANTI:DOTE, where he plays an integral part in all aspects of the venue’s day-to-day running.

Sherwin’s impressive track record includes the opening of three Michelin-starred Odette at the National Gallery, where he mastered a keen eye for detail and the nuances of service excellence and guest satisfaction. Following that, he joined Jekyll & Hyde, expressing his creativity by crafting drinks menus in addition to his role as Head of Floor Operations. In 2018, he went on to CÉ LA VI as Assistant Club Manager.