Xin Divine enjoys a beautiful light-filled space on the second floor of a shophouse tucked away on Duxton Hill. It is simply but tastefully appointed with powder blue chairs and brass accents that form an elegant tableau against its whitewashed walls. This almost Spartan simplicity is deliberate, as owner Jolin Lee smartly markets the restaurant as an event space—the modular furnishings can be moved around easily to accommodate her clients’ wants.

In the kitchen are chefs specialising in French, Sichuan and Cantonese cuisines. Together, they have created an appealing menu of dishes that harmoniously bring together these three culinary genres. For instance, the Sichuan-style tortellini has its roots in traditional spicy pork dumplings,but are here encased in a robust, supple pasta skin. The sauce, made like a consommé, bears a delicious whisper of Sichuan peppers and black vinegar. Similarly, Xin Divine’s rendition of wasabi prawns is wonderfully light thanks to the use of smaller prawns which the chefs slice down the centre and cook to tender perfection. The accompanying salad brightened with torch ginger and mango transforms it from ubiquitous to truly special.

The bar downstairs, meanwhile, might convince patrons to linger here just a little longer after their meal.