"Booth One manages to successfully reinvent a classic restaurant, writes Ariel Cheung. The dining room, highlighted by hanging orbs from the ceiling, is 'refined but simple—which, incidentally is an apt way to describe the food as well.' Scrambled eggs showered with black truffle and poached crab is a winner, as is Japanese snapper ceviche with uni and passion-fruit sauce that 'pleasantly calls to mind a chilly late-spring beach day.' Among entrees, the Crispy Duck a la Booth One is 'crispy indeed, with a crackly skin encasing the rich, fall-off-the-bone meat.' For dessert, the 1950s-era cheesecake is a 'lovely way to end the night.'" - Jeffy Mai
