WHY GO

Chef Isadora Chai waves her culinary wand and conjures up more delicious epicurean delights laced with local flair in her second restaurant.

An appetiser of baked crab gruyere gratin appearing in a trio of small clay cups holding a medley of cheese, crab and potatoes does a great job of opening up the appetite.

Noodle dishes garnering a must-try include the Marron lobster sang har mee and Canadian lobster Sarawak laksa. The sang har mee sees crunchy noodles mixing well with a gravy that’s of the right consistency and texture. A hefty shellfish goes down a treat with the robust broth of the laksa dish.

If you’re a fan of Marmite, the Marmite chicken rice will satisfy your craving for the dark, flavourful paste as it complements the juicy chicken slices and flavoured rice of the dish. Another must-order is Antara’s version of sweet and sour soft-shell crabs that’s served with a side of pretty, flower-shaped house-made mantao buns.

Dessert of liquid passion fruit cheesecake is served in a glass and provides for tart and sweet end notes to the meal.