Tucked away down a narrow alley behind the understated façade of a four-story red brick building, Camphor offers an elegant yet inviting atmosphere—sophisticated without being pretentious. A striking gold sculpture greets guests at the entrance, while large windows flood the space with natural light in the daytime, highlighting the white-painted walls, ceilings, and shiny marble tabletops. Indigo banquettes, brass details, and natural wicker seating add stylish accents, while mismatched antique silver dinnerware enhances the French bistro flair. The attention to the finer details, from cutlery to the runners' sharp shoes, is a testament to the expertise of owners and operators Cyrus Batchan and Sarah Lam, both of No.8 Hospitality pedigree.
Chefs Boonthanakit and George are the creative minds behind Camphor's menu, where they craft comforting, upscale French cuisine infused with vibrant, multicultural flavors. Bistro-inspired dishes may include lobster with coral bisque or seared beef tenderloin in peppercorn sauce. South Asian influences, such as the popular spicy ‘gunpowder’ seasoning dusted on fried baby shrimp, add a playful kick when needed. Boonthanakit’s renowned desserts, like his signature kiwi creation, also shine. Though the menu is simply written and light on details, enthusiastic food runners are ready to explain each dish.
The restaurant also places a strong emphasis on its cocktail program, offering inventive drinks to complement and balance the richness of the dishes, often featuring bold spices and herbs. The after-dinner drink cart wheeled to the table adds a final touch of old-school flair, allowing guests to choose a final digestif.
Boonthanakit and George hit the ground running at Camphor, having first met while working at Blue by Alain Ducasse in Bangkok. Boonthanakit’s résumé includes time at José Andrés’s The Bazaar and a stint as the opening pastry chef in the same kitchen he now co-leads (the space was formerly home to Mei Lin’s Nightshade). Originally from Kerala, India, George brings eight years of classical French dining experience, honed from his time at Idam in Doha and Rech in Hong Kong under Alain Ducasse. Together, they’ve created a menu honoring classic French techniques while transcending traditional boundaries with globally inspired spices and ingredients. The chefs import spices like black peppercorns, cardamom, and nutmeg from George’s hometown near Kerala, delivering mind-blowing flavors and authenticity in every dish.
Within its first year, Camphor earned a prestigious Michelin star, a testament to its commitment to culinary excellence and innovation. The restaurant has received praise from publications like the LA Times for its imaginative dishes, including signature items like a citrusy beef tartare designed to be scooped up with tempura herb leaves and the signature gunpowder shrimp.
