Tucked inside a high-security gated industrial estate is this spacious restaurant complete with a porch and garden. The kitchen was originally run by former Fat Duck chef Leandros Stagogiannis, but he left after a short stint and it’s now in the care of local chef Nixon Low (formerly of Petite Menu). On the menu are hearty but quite unusual items like pan-seared Pulau Ubin sea bass ($24) and butternut pumpkin risotto with dried shrimp ($24). They also do a jumbo serving of truffle fries ($42) with truffle shavings, white truffle salt, aged gruyere shavings and gold leaf(!). Desserts are theatrical: there’s a multi-textured deconstructed black forest bowl ($13) and a lemon tart with onion ice cream ($15).
