Third-year beginnings

Celebrating their third anniversary, Maggie Joan’s welcomes new chef Seumas Smith, the former head chef of Moosehead, who is now the group executive chef and kitchen head of this modern European spot. For the full works, try the Chef’s Selection menu (five-course at $88/person), which uses mainly organic produce, such as Australian beetroots and Scottish heather honey. While each dish is simply presented, the flavours are complex. The Hokkaido scallop dish alone features miso beurre blanc, Kristal caviar and tiny fried Australian Russet potato cubes which are first blanched in salted water and steamed before it's deep-fried twice – to achieve a crisp exterior and fluffy interiors. #01-01, 110 Amoy Street. Tel: 62215564