Chef Damian D’Silva is the creative tour de force at this not especially remarkable lobby-side eaterie within Straits Clan at Outram, but it is the quality of the 'local' dishes, seeped in folklore, that really sings. Sharing dishes are made up of small plates, large plates, first-rate vegetables, rice and pickles. Check out hakka fried pork which delivers comfort and punch simultaneously, served with red fermented beancurd, five spice and crispy shallots.
Chi Pow Kai is a peppy Cantonese paper-wrapped, marinaded boneless chicken served with garlic chilli relish. Meanwhile babi pongteh, a braised pork stew, injects huge depth to an already complex dish. But whatever you have, make sure you don’t leave without trying the wok-fried morning glory seasoned with sambal or black bean-garlic sauce.