“The heart-warming familiarity of East Asian flavours elevated with French finesse” is how this celebratory, light-filled new restaurant in MBFC Tower 3 views itself. A plethora of fans seem to agree with the sentiment because it’s full at lunch, when their good-value set lunches fly out of the kitchen.
Chef Marvas Ng runs a tight ship in the kitchen where attention to detail is key. Highlights include gorgeous-looking yellowtail sashimi with pickled Chinese artichoke and signature butter-roasted herb-brined French poulet with Hong Kong scallion salsa and daikon sword leaf lettuce roll. The latter dish is a wonderful marriage of French and Asian technique, in which the chicken is marinated in a multi-layered brine using local ingredients and botanicals, prior to blanching, airdrying and butter roasting. The result is perfect chicken with incredible flavour. Deeply satisfying, too.
Try also hand-dived Hokkaido scallops with seaweed truffle sauce and pickled kombu pumpkin salad or chargrilled New Zealand milk fed lamb rack with glazed carrots and black pepper jus. And finish, why not, with whiskey bombe Alaska. Nicely selected wine list bridges Old World and New, with a nice selection by the glass. Trimbach Riesling or Jaboulet Cotes du Rhone anyone?