Tucked away in a cool heritage shophouse at Craig Road, this new restaurant is decked out with stylish, semi-industrial interiors, ethnic-inspired tiles, a gleaming marble bar counter and black steel chairs. At the helm are general manager William Liou, formerly of The Study, and head chef Dannel Krishnan who used to work with the former chef de cusine at Saint Pierre, Leandros Stagogiannis. Expect some Eurasian influences from Dannel, found in dishes such as the sugee cake, with Mandarin pate de fruit, blood orange jelly, burnt orange segments, candied ginger and yoghurt.
The menu has fancy modern items such as somen, with lap cheong (Chinese sausage) oil, leek flowers and prawns and Uncle William’s quail, with barley risotto, mushroom duxelle and spiced jus. Drinks-wise, the bar serves up cocktails and cult craft spirits like Who Moved My Kueh (pandan vodka, Cointreau, passion fruit, fresh lime and egg white) and The Suspicious Slinger, a modernized version of the Singapore Sling (Tanqueray gin, cherry heering, yellow chartreuse, gula melaka, pineapple shrub, fresh lemon and aromatic bitters), all by bar manager Samuel Sim, who was a finalist at the Vedrenne Cocktail Grand Prix 2013.
