“Sana Sini is such a great restaurant and I feel very lucky to work here. My vision is to develop each of the five stations within the restaurant into something more individual, allowing the chefs to create each section and give it its own personality. Each area then becomes a little standalone restaurant with its own products and recipes. I’d like to highlight the different sections with a different amuse bouche by the chef in charge of each kitchen, and have them serve to the surrounding tables so that one day you might be sat in the Indonesian section and be served crackers and sambal, then the next, you’ll visit the bistro and be served a nice little olive and anchovy bread.”