As the name suggests, this dinner-only restaurant was conceived as a permanent pop-up for Resorts World Sentosa to curate a list of chefs from Michelin-starred establishments to cook alongside resident head chef Benjamin Halat. When there isn’t a guest chef, the very capable Halat holds court over the open kitchen, where he serves up a five- or eight-course prix fixe dinner, which changes quarterly. The food here strikes a fine balance between trenddriven molecular gastronomy and familiar flavours. While the canapés may begin with Ferran Adrià-inspired creations, the main courses are decidedly more traditional, with meats like wagyu tenderloin cooked over charcoal on a mobile barbecue grill. The wine list showcases the usual blue-chip labels of the best vintages. The restaurant’s location may not be ideal for corporate entertainment, but the small and intimate dining room with a separate lounge is perfect for private parties.