Chef-owner Woo Wai Leong creates food that revisits Singapore’s Chinese roots but filtered through his unique vision This means the dishes he serves with the support of his awesome team, occupy a spectrum that stretches from familiar favourites that retain most of their original form save for a few twists, to creations that I highly doubt anyone else could dream of.
Shown above is an example of the former - the fragrant and filling steamed lotus leaf-wrapped mixed rice (glutinous and Japanese short-grain) with mushroom and garlic, served with panfried foie gras and shaved liver “lap cheong”.
Only dinner is available now but there are plans to start lunch service in mid May. That menu would be tailored more to suit the needs of the office crowd in the area.