Regulars come for chef Francois Mermilliod’s uncomplicated French fare, honed after stints at notable establishments such as Au Petit Salut, Flutes and Absinthe. Apart from a la carte offerings, Mermilliod’s omakase option is unique here. Just tell them your budget and he will sort out the rest.

Chef’s fun-loving persona is evident, from the restaurant’s industrial decor and vibrant murals, to his food, brimming with texture and intense flavours.

Start with the yellow fin tuna ceviche with palatecleansing pops of yuzu-ponzu dressing, and the sea urchin pasta. Here al dente angel hair pasta, creamy sea urchin and luxurious ikura make a delicious combination.

The New Zealand Te Mana lamb is the chef’s specialty— parmesan and herb encrusted, perfectly pink, just slightly gamey and nicely paired with summer veggies and aromatic Kampot pepper. An interesting special which must be preordered three days ahead is the pithivier, or pigeon and foie gras tucked under puff pastry—the tenderness of the roast is a pleasant delight.

Don’t leave without ordering the Granny Smith apples Brittany tart: crunchy, tart fruit on salted biscuit crumbs, paired with vanilla ice cream. Add a glass of wine to the dessert’s contrasting sensations of savoury and sweet, hot and cold, crunchy and smooth, and you have the perfect end to the meal.