"Pepe Moncayo worked for the internationally acclaimed and late Santi Santamaria at his eponymous, now-shuttered restaurant, and that pedigree shows at BAM!. The food here deftly combines Japanese produce and Western techniques, be it over a plancha or sous vide. The menu changes daily and every dish is bright yet complex; past highlights include chilled somen served in a balanced dashi with slivered almonds and grapes, and fried cod maw served in a silky Jerusalem artichoke emulsion and showered with Manjimup black truffles." - Annette Tan
