Located along River Valley Road, 8picure is a cosy 16-seater restaurant. Chef-owner Gabriel Lee’s menu is centred around European cuisine with a focus on Italian dishes. To start,

try the tuna salsa with prawn cracker which boasts savoury avours with a spicy kick and a nice crunch; and the burrata cheese with beetroot gazpacho o ering a lovely combination of sweet, buttery avours from the cheese, and savoury notes from the Parma ham.

Mains include some of Lee’s signatures which have been favourites on his menu since his private dining days. These include Gambero Rosso pasta, slow-cooked wagyu beef cheek, and herb-crusted baked cod sh with broccoli mash and roasted red pepper sauce. All three are outstanding, but the pasta, comprising tagliolini tossed in avourful homemade prawn stock and topped with sweet shrimp tartare and ying sh roe is a clear winner. The pasta is cooked to al dente perfection, o ering a nice bite, while the prawn and sh roe present a delightful mix of sweet and savoury avours.

End with the tiramisu 8picurean—Lee’s take on the classic tiramisu, prepared using homemade mascarpone cheese mousse, lady ngers soaked in whisky and marsala co ee, roasted almond akes and cacao powder.

The menu at 8picure changes according to seasonality.