"Billing itself as 'authentic, not traditional,' the plant-based cooking deploys bold flavors rooted in Chef Chia's Teochow Chinese-Singaporean heritage in a small menu of unique dishes boasting seasonal ingredients. One of the marquee dishes is the laksa, featuring slippery rice noodles in a riotously aromatic, complex coconut broth with rotating garnishes that might include smoky sambal made from urfa peppers and a chili crunch made with nutty pepitas; the crusty sesame-studded sourdough shaobing is also a signature." - MICHELIN Guide
