The Orient

Modern grillhouse The Orient combines Southeast Asian ingredients with top-quality surf-and-turf cuts to produce vibrant cross-cultural dishes that certainly stand out from any steakhouse. House specials include the Szechuan peppercorn and chilli oil-crusted sirloin, rujak-glazed ribeye with tamarind and palm sugar, and the Thai crispy tenderloin, inspired by Japanese deep-fried steak served with a fiery, tangy nam jim jaew sauce. The Southeast Asian flavours continue into raw dishes such as tuna betel leaf or Hokkaido scallops; contemporary takes on classics like banana leaf-baked seabass or tamarind-infused lamb chops, and dessert options, including black sesame banh flan, coconut panna cotta, and mango black sticky rice.