The fine dining restaurant on Carpenter Street is a quiet, serene space anchored by a curved 10-seat counter, where guests can watch the choreography of the kitchen unfold.
Chef Ace Tan’s cuisine is rooted in the philosophy of shi liao (food therapy), where equilibrium is believed to be achieved through choice seasonal ingredients and preparation techniques.
The elegant eight-course tasting menu ($188++) is propelled by Southeast Asian flavours, starting with dim sum bites, which include the poached pike conger, a Japanese classic, served with Amela tomato jelly, coix seeds, and tamarind assam.
A highlight is the salad course: the delightful Yum Pu Ma Noodles, inspired by Teochew raw-marinated crab. It features hanasaki crab cured in soy sauce and 20-year-old Gu Long Shaoxing wine, served with chilled fern and rice noodles.
Much of the produce is sourced from nearby Sarawak, such as the prized black emporer fish. Generally reserved for grand banquets, the freshwater fish is served deconstructed here, with jungle garlic sauce, moroheiya (a type of spinach) and hokkigai (surf clam).
When it comes to mains, it’s hard to beat the Pepper Hanwoo – Korean tenderloin aged in tallow and shio koji till beautifully tender. Each dish is presented with its own artwork, highlighting the intentionality of every course.
