ON THE PASS

The culinary maestros led by cluster executive chef Bertrand Valegeas prepare a sumptuous modern European cuisine with Asian accents, all of which unfolds in the open kitchen. Drop by for the set lunch menu, which is constantly refreshed to keep those taste buds happy. Or, take your pick from the à la carte menu for goodies such as the 36-hour sous-vide lamb neck with mint sauce and a feta cheese crumble, or the laksa spaghetti with tiger prawn and squid. $40-$50/PERSON

1 $60/BOTTLE

LUNCH MON-SUN 11.30AM-2PM, 12PM-2PM

DINNER MON-SUN 5.30PM-10.30PM BELOW 5