Located in a four-storey heritage conservation shophouse, OSO is sumptuously appointed in dark wood and earthy shades of cream. Helmed by chef and partner Diego Chiarini, this proudly Italian restaurant serves elegant fare the likes of seared black truffle pecorino with slow-cooked pear, and vitello tonnato, paper-thin slivers of veal bathed in a velvety tuna sauce.

There is finesse even in the simplest of dishes. Try the slow-roasted pork belly maiale, which practically falls apart at the prod of a fork. It is served with black figs and a balsamico honey sauce that contrasts with the richness of the meat beautifully.

At dessert, the crostata, a 70 per cent dark chocolate tart served with milk ice cream, never disappoints. Even more impressive is the humble-looking d’arancio, a white chocolate and orange Grand Marnier cake that sees the bright acidity of orange cut through the richness of the sweet chocolate.