Generous sharing plates of European classics, stamped with Asian twists, alongside signature pastas and premium small plates, are what you get here at Beurre, in Outram Park, where Chef Darwin Wong shakes the pans. While rooted in the classics, Wong injects his own creativity - think truffle barley risotto with USA Striploin or crab tartare with charred fennel, fish roe, pomelo salad and charcoal fritters. Black truffle egg comes with truffle mousseline potato and caramelised hazelnut. Their signature and ultimate comfort dish is the 36 hours braised pork belly. Leave room if you can for a full roster of morish puddings.