UNA celebrates 12 years — join us for exclusive anniversary offerings, available from March to April
Takeaway Whole Basque Cheesecake at $12++, freshly made in-house daily.
Anniversary offerings are available in limited quantities, while stocks last.
In partnership with La Rioja Alta, enjoy $12++ per glass of La Rioja Alta Viña Alberdi Reserva 2019.
2nd item at $12++*
(*applicable to lower priced item only. Except Rubia Gallega & Suckling Pig)
Twelve years ago, UNA began our journey at One Rochester.
Today, housed within The Alkaff Mansion, UNA celebrates more than just a decade.
Now at The Alkaff Mansion, we mark this milestone alongside three chefs who have shaped UNA since its early years.
CHEF TOM
With 12 years at the helm, Group Executive Chef Tom Kung’s philosophy is rooted in the mentorship of Jean Philippe Patruno and a relentless pursuit of excellence.
“A ‘typically UNA’ dish is a marriage of rustic soul and technical precision. My inspiration comes from a career-long immersion in Spanish culture—from the smoky, wood-fired traditions of San Sebastián to the refined, Michelin-standard techniques I explored in Barcelona.
But what truly makes it ‘UNA’ is the intuition of my team. Because Chef Weng, Chef Kit (since 2014), and Chef Chin (since 2015) have been with me for so long, they understand my palate instinctively. We don’t just follow a recipe; we channel a decade of shared experience. My greatest achievement isn’t a single dish or a trip to Spain; it is the fact that the ‘heartbeat’ of UNA remains as strong today as it was 12 years ago, fueled by a team that has truly become a family.”
CHEF WENG
If you have ever tasted the rich, socarrat-edged perfection of our paella, you have tasted Chef Weng’s dedication.
For 12 years, from our first day at Rochester to our current home at The Alkaff Mansion, Chef Weng is our Master of Paella. He has spent over a decade perfecting the art of the rice and the flame—a craft measured in thousands of perfectly timed pans.
“From Day 1 at One Rochester, UNA is a place of continuous learning and growth. There are always new challenges and different culinary experiences that keep me motivated to improve. Even after all these years, I still feel there is so much more to learn, and that is the reason I continue to stay.
Twelve years of dedication represent both responsibility and commitment to me. Over the years, we shared sweat, pressure, happiness, and a strong sense of achievement. Even now, I often think back to those days when I first started with UNA, they are truly precious memories to me.
Every dish is not just about flavor — it reflects UNA’s standards of quality. As long as I remain in the kitchen, I will continue to bring the same passion and dedication to every plate.”
CHEF CHIN
Since 2015, Chef Chin has risen from Chef de Partie at UNA to his current role as Head Chef. Specializing in the precision of roast and grill techniques, Chinyi now helms the culinary operations for both the Wildseed Cafe and 1918 Heritage Bar.
“Treat others the way you want to be treated. It’s simple, but it’s everything. In the kitchen, respect isn’t about the title on your jacket; it’s about proving your worth on the line. Teamwork isn’t just a buzzword here—it’s what makes or breaks us.
At the old rochester. We’ve built a connection so strong that we don’t even need to speak; we just know when a colleague needs a hand. From the grind of overtime prep to the shared intensity of a meal-break gaming session, we are a brotherhood.
It feels surreal to being a part of the amazing crew from the days at Old Rochester to leading this new team of amazing young chefs at Alkaff. I want us to enjoy every moment of this journey—coming in early or late nights preps, participating in new menu creations, ensuring that every guest experiences the pride we put into every dish.”
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