For an experience that takes the local cuisine to another level, this is the restaurant to be at.
Be aware that all dishes are deconstructed and it is molecular gastronomy to the fullest. Reservation is recommended especially on weekends. The carrot cake is served in the form of marshmallow, while the nasi lemak is shaped like a chui kue and topped with sambal ikan bilis. Both dishes score full marks for presentation and taste. The delectable Hainanese curry rice, which comes in the form of quinoa and chicken mousseline, is deep-fried and coated with squid ink. Not to missed is the soft shell crab - blue swimmer crab deepfried in tempura batter and served with chilli crab ice cream.