Occupying a commanding position near the Gallop entrance of the Singapore Botanic Gardens, this small, intimate restaurant within The Orangery sparkles like a gem against its tropical backdrop. It’s an attractive place to eat, for sure, but the real highlights are provided by the cooking of chef-owner Malcolm Lee (also Candlenut) and his team.
Contemporary Straits cuisine with a modish twist is the mantra, meaning freshness and seasonality, as well as deep flavours informed by chicken stock, sweet soy sauce, chilli and ginger amongst other staples. Soups and seafood are always a delight, while chicken and duck are meats of choice, complemented by terrific veggies that showcase what's currently good in the markets.
Wine is a well-curated list of classics alongside newer wave offerings taking in up-and-coming regions and grape varieties.