In this heritage shophouse updated with an open kitchen, the dishes are essentially European – but Asian ingredients and taste profiles lend a unique twist. The five- or eight-course dinner menu features Shaoxing-infused abalone from Jeju island, wrapped in kelp and ginger and steamed, served with ginkgo chawanmushi and accompanied by a shiitake reduction and ham jus. The sticky-sweet Malai bread with ginseng honey butter also delivers layers of flavours.