
5

"Focused on sourcing and simplicity, this seafood specialist pares everything back to let top-quality produce shine, cooked with an almost obsessive precision. Two dishes I love here are the wild-caught baby Indian squid, charred on a cast-iron grill and served with no seasoning, and the samegarei—roasted roughskin sole from Hokkaido—simply grilled and topped with shavings of its own cured roe." - Rachel Tan
Innovative seafood dishes, expertly executed with a modern Singaporean touch