The tall ceilings of this former rickshaw depot are perfect for this 'homage to luminous design' where the space is tailormade for the drama, poise, bewitching talents and contemporary cuisine of chef Zor Tan, who marries French technique with Chinese ingredients to evangelical effect. Bold-flavoured dishes include monkfish steamed then lightly smoked over bincho and served with a fermented chili purée that brings with it its own kick, as well as crispy skinned, tender, dry-aged pigeon served with barley risotto. Don't miss Zor's taro puff that is a celebration of umami-creamy flavours and textures, finished with a delicate balsamic gel and bottarga shavings made from cured salted egg yolk. Consult on what saké you might like to pair with it for the ultimate umami hit. A rising star in the Singapore firmament.