Make your way to this up-and-coming gem in the TTDI neighbourhood for beautiful produce-driven cuisine.
Chef-owner Darren Chin serves up creative degustation-only menus that are rooted in French cuisine and influenced by the gastronomic bounty that is Asia.
Set aside both time and stomach space as the meal tends to stretch out most luxuriously and portions are substantial. The menu changes regularly. Some hits we have encountered: grilled Chilean seabass with white miso and an exquisite Brittany Blue lobster poached and lightly grilled with lobster butter; slow-roasted Anjou French pigeon with black garlic aioli; grilled slipper lobster topped with sea urchin emulsion; and from a much earlier menu, Black Angus fillet fermented Thai-style till gloriously tangy and tender.