This fine dining modern European restaurant has moved to cool new digs at HongKong Street. This time, chefs Ivan Brehm and Mark Ebbels focus more on local and regional produce sourced from farms in Singapore and Malaysia, but they’ve also got their own herb garden. With a weekly changing menu, they open concept and wood, steel and leather-clad space focuses on five- ($115) and seven-course ($150) degustation menus with dishes like scallops with borlotti beans and caviar and dry-aged beef tartare with chinese mustard and oxalis.
