Housed in one of the National University of Singapore Society’s (NUSS) four Guild Houses, this heritage black-and-white colonial is a one-stop lifestyle space: a 110-seat bistro, bar and gallery are housed within. French chef Fabrice Lancelot (previously Brawn Steakhouse’s head chef) helms the kitchen, aided by consultant chef Jimmy Chok (who’s moved on from Bistro Soori). Expect quality meat dishes, such as a braised lamb shank with kaffir lime couscous ($32) and confit of duck leg with Sichuan pepper salt ($30). The bar is equally multicultural, mixing elderflower syrup and lychee liqueur with vodka in the Ladies’ Desire ($22) cocktail. The sculptures and paintings on show are by local and regional artists, and the featured artists change every eight to ten weeks.
7 Adam Park
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