What is it? A restaurant helmed by Singaporean chef Barry Quek (of Beet which has since closed and Return of Lemak in Basehall) that merges European techniques and Asian flavours with superb skill and finesse.
Why we love it: The tasting menu is truly impressive with clever layers of ingredients, textures and flavours in triumphant combos as seen in dishes such as charcoal-grilled local kinmedai with diced cuttlefish in a tangy tamarind sauce accompanied by grilled petai (stinky) beans and pickled banana shallot; an insanely good Bak Kut Teh-inspired New Territories pork rib served with pork heart and cabbage; and the softest buah keluak (black nut) brioche with buah keluak emulsion.
Time out tip: The Maoshan Wang durian ice cream with caviar may seem like too much for some, but it just works. But if it's really not for you then the brown butter ice cream is just good, if not another must-try.