Bamboo weaving, kiriko glass lampshades and black bricks are juxtaposed with dark wood, leather and white tablecloths for a modern East Asian vibe. The occasional Tianjin dish aside (think eight-treasure tofu), the food is mostly Cantonese (such as barbecue and double-boiled soups). The Singaporean chef also reworks certain recipes with uniquely Southeast Asian flavours. Try his typhoon shelter-style Boston lobster or the sweet and sour deep-fried carp.