B'cos from outside, it looked more like an ID firm or art gallery but nothing like your usual restaurant. It probably looked intimidating for one who wanted to walk in for a meal. However, the friendly staff were welcoming to make us feel at home upon entering.
They were clear what they wanted to do here: a contemporary space where people come together to savour culinary creations. They even had a big long table instead of smaller ones to promote communal dining like at a home. Those who enjoy dining by the open kitchen counter like us would be happy that it was one dining experience they wanted to create here.
These guys pride themselves on modern fusion menu, with some interesting mix of flavours from Chinese, Thai, Indian, Japanese, Western cuisines etc. Featured here was their sautéed scallops on Japanese somen with sous vide egg yolk on pink Bonito-Kombu with a violet tuille. Really beautiful dish with great flavours too.
We also enjoyed their burrata lentil with papadum, an interesting mix of Italian with Indian flavours. Their sous vide ginseng spring chicken was very juicy and tender even on the breast meat.
With a short tour, we discovered another modern bar space behind where they mixed some of their signature cocktails. There was even a loft garden on top where they grew their own herbs, and a homely area for private event at second level.
With a unique dining space they have created, the chefs also shared that they have always been exploring new fusion tastes outside of their kitchen services. Quite a memorable experience we would agree.