Since 2017, NUDE Grill has been seducing the office crowds of Marina One with its posh dark-wood furnishings, sexy lighting, deliciously potent cocktails and succulent binchotangrilled meats. The chefs here are young and innovative, dishing out thoughtfully composed and artistically presented contemporary Asian cuisine.

With its alcoholic, yakitori-loving, casual conjoined twin NUDE Chill next door, the menu opens up further, allowing diners to order specialties from both concepts.

The beverage list is extensive, covering craft beers, unique craft cocktails, sake and wines. Linger over any one of their fine wines by the glass or choose a gem from their carefully curated personal collection, with each bottle specially chosen to pair perfectly with the cuisine. Then move on to starters like beautifully seared Hokkaido scallop with green chilli emulsion and spring onion oil or silky foie gras chawanmushi, made with old hen’s stock, black truffle and spicy, tart ume kosho. The hefty 900g to 1.4kg cut of flavourful 45-day dryaged U.S. prime rib is a must-have, served with a 90-day aged black garlic sauce and crisp golden rosti with smoky bonito flakes.

Desserts, such as Lucky Pineapple, show their playful side, featuring a stimulating combination of miso-grilled pineapple with creamy coconut parfait, espresso gel and coffee meringue.