Camphor
Interview | ContentsCulture
Interview by: ContentsCulture
In an interview for ContentsCulture, we had the pleasure of sitting down with Cyrus Batchan and Sarah Lam, the visionary co-owners behind the Michelin-starred LA restaurant, Camphor. Known for its innovative blend of classical French cuisine with subtle global influences, Camphor has quickly become a culinary staple. We caught up with Cyrus and Sarah during one of their iconic monthly Steak Frites nights, an event that perfectly encapsulates their commitment to exceptional dining experiences.
How did your partnership to create Camphor come about?
Sarah Lam: We’ve been friends for over 20 years and always wanted to partner together in a business venture. When circumstances led to the closure of our previous venture at Camphor due to the pandemic, we saw an opportunity to collaborate anew. Cyrus had reached out to Chef Max to discuss our plans for reconceptualizing and reopening, his enthusiastic response, along with his proposal to team up with Chef Lijo as co-executive chefs, sparked an idea. From that moment, we embarked on this journey and we’ve brought the shared vision to fruition.
Camphor is headed by co-executive chefs Max Boonthanakit and Lijo George. The cooking is described as classical French with nods to the chefs’ global upbringing. Can you tell us about what inspired the menu?
Cyrus Batchan: The vision of the menu was an imaginary world where France borders Kerala, India. Where we could cook classic French Food, with very subtle spice influences from Kerala, Camphor’s menu is French, with French technique, but explored through the lens of the immigrant experience, where Classically French-trained Chefs open a French Bistro in Kerala.
You earned your first Michelin star back in 2022, the same year you opened, which is unheard of. To
what do you owe this achievement to?
Cyrus Batchan: It really is a team effort; the entire team is responsible for helping bring this achievement to Camphor. Our collective vision for the menu is classic yet inventive French Cuisine, where the technique shines through. As for the hospitality component, we wanted a restaurant that was fine but casual. Camphor is all about returning to the brass tacks of great service and hospitality for our guests.
Food critic Bill Addison has described Camphor’s ambiance as a cinematic afterlife. Tell us about what went behind the design choices.
Cyrus Batchan: Dining and hospitality experiences should be transportive. Our vision for Camphor was to transport you to another place, a dream-like space that would feel light and airy, where the food is the art. This space would contrast the world from which our guests would arrive.
What are some of your favorite menu items? Are there any new menu items we should keep our eyes on?
Sarah Lam: Favorite menu item would have to be onion tartine, scallops, and marzipan! There are new items on the menu for summer such as the Lobster, Mussels, Loup de Mer, and the Citrus & Milk dessert.
Can you tell us about some of Camphor’s most memorable collaborations with other chefs and restaurants?
Sarah Lam: A standout collaboration was when we hosted a memorable Michelin-starred dinner alongside two esteemed restaurants: Gucci Osteria and Mélisse. Bringing together three restaurants and four chefs to craft a delightful menu blending various cuisines made for an unforgettable experience. It was really something special that evening.
Where has been the most inspiring place you’ve traveled to lately and why?
Cyrus Batchan: Palm Heights at Cayman Islands.. The hotel really nails amazing hospitality and design. It’s inspiring and relaxing at the same time. -Cyrus
Sarah Lam: Yeah, same! I was raving about this place to Cyrus when I visited last year. This place is serene.
What are you doing when you’re not at the restaurant?
Cyrus Batcha: Working from home, the job of a restaurateur is never ending. But outside of work my world revolves around my 3.5 year old son.
Sarah Lam: Working from home or working remotely; we’re never not working. But outside of work, I do enjoy my time by connecting with friends, traveling/seeing the world, and trying new restaurants!
Tell us about one of the events you’re looking forward to this year.
Sarah Lam: This Fall, we’re excited to embark on our first Asia pop-up tour, taking us through Kuala Lumpur, Singapore, Bangkok, and Ho Chi Minh City.
