This gem of an eatery recently moved out of its original premises in Little India to the decidedly posher confines of the Dempsey enclave. Chef-owner Petrina Loh has kept the interiors similarly rustic-chic, with distressed wooden furnishings that evoke the feel of a farmyard kitchen. Her menu is as deliciously experimental as ever, layering familiar flavours to deliver complex creations like burnt somen with monkey head mushroom dashi, charred corn and pickled wood ear, and kasu-cured hiramasa kingfish with rhubarb aioli, pickled grapes, pistachio praline and ikura.

One of her signature dishes is the umami-loaded poached octopus with squid ink risotto. Another winner is the grilled wild Sri Lankan prawns paired with sakura ebi daikon cake, which is reminiscent of our local carrot cake, better known as chai tow kway.