"A perennially popular beer bar has this 20-seater restaurant on the second floor that goes well beyond what you'd expect to find. Run by an experienced but young chef who cut his teeth in Chicago, diners come for a 10-course set menu. The décor is decidedly minimalist, allowing the focus to remain on the open kitchen and artful dishes. The menu changes seasonally and has an accompanying beer pairing that includes brews from Denmark, New Zealand and the USA." - Kenneth Goh
