“On” is as much an attitude as a service and series of products.
The name is chosen from the Chinese word . ‘On’ is the Japanese pronunciation of the same word. The meaning of the word is warmth, cosy. And the cafe is designed to create the ambient and sense of homeliness.
“On” represents a healthy way of being, with an emphasis on integrity and caring – whether for the customers, the environment. An embodiment of the respect that the French and Japanese have towards food and life. We place equal importance to the respect of good ingredients and the art of food presentation to please the eye. This is the philosophy the team has towards the Patisserie we create.
French culinary discipline, technique and professionalism combined with a deep understanding of Asian flavours and traditions. This is not fusion food, where flavours are combined, but a marriage of skills and flavours.
Head chef: Loretta Liu
International award winning chef, Loretta Liu grew up in multicultural Singapore and was exposed to many different foods and flavours from a young age. In Singapore, its cuisine is strongly influence by Chinese, Malay and Indian spices and flavours. That forms a foundation for all the flavour combination Loretta applies towards her patisseries. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was schooled in classical French cooking by the likes of Pierre Gagnaire, Frederic Bau and Alain Ducasse.Moving to the UK, her excellence in the kitchen was again recognised and Loretta became a chef and cookery school teacher in Raymond Blanc’s Le Manoir Aux Quat’ Saisons.
Loretta took a short career break to start a family; her interest in education inspired her to train as a Montessori teacher. Her time working with kids has inspired her to create her new range of Supercute macarons. Not just targeted for kids but the kids in us.
In 2010, Loretta returned to her first love and started On Café. She has grown the business to meet rising demand from customers ranging from individuals to Michelin starred restaurants. In 2011, On Macarons appeared in Time Out London’s feature on the Best Macarons in London, and are bestsellers in Harvey Nichols, Knightsbridge.
She has since written two cookbooks: Supercute Macarons and Modern Dimsum.
Loretta has appeared on Kirstie Allsopp’s ‘Handmade Britain’; she taught and helped Kirstie win 1st prize with her recipe for Eclairs filled with fruity kumquat Chantilly cream. Loretta has also taught at Jean Christophe Novelli’s cookery school.”