Like its barnyard chic setting, the food—from chef-owner Petrina Loh—is eclectic. From chinchalok (fermented baby shrimp) aioli-spiked tuna tartare served on paper-thin tapioca crackers, to morsels of poached octopus arranged on a gleaming bed of squid ink risotto and salted egg yolk sauce, the food is a showcase of multi-cultural flair.

Everything is served in small plates and guests can choose from several menu options based on the number of plates they eat. The noodle bowls served at lunch are also popular, especially the wild Sri Lankan tiger prawn noodles comprising grilled prawns and slippery glass noodles in a spicy prawn broth. Some of the best things on the regular menu are the steamed venus clams in a fig chicken broth spiced with a hint of kimchi, as well as the Stockyard Black Angus short ribs served with a silky sweet potato puree and brightened with ume (Japanese plum).