As you step through the opening in the foliage and meander past the edible garden, the OMA-designed restaurant comes into view. The minimalist duplex, which houses the dining room, the open kitchen and research space, is where Head Chef Part Nongnuch’s vibrant Southeast Asian flavours come to life.
Start with the bright, zingy Ceviche of Local Mahi Mahi, wild-caught in the Philippines, served with watermelon radish, calamansi and garden-fresh peppery herbs. The crispy oyster mushrooms, sourced from Mushroom Buddies, are a fan-favourite, as are the mangrove-raised grilled tiger prawns, now served with pomelo and puffed rice. A Nice Grouper, a dish by Junior Sous Chef Yong, takes playful inspiration from the Piña Colada – dry-aged and charcoal-grilled, it’s served with a coconut and lemongrass broth, and a pineapple dabu-dabu (spicy Indonesian condiment).
Outside, the Triangle Bar and the Lawn play hosts to SUN(SET) from 3pm to 9pm daily. It’s a relaxed, open-air cocktail hour with music and a dedicated menu of drinks and light bites. On weekends, there’s also a rotating calendar of events including farmer’s markets, cooking classes and yoga.
