Big D's Grill

It’s always been a little difficult to categorise Damian D’Silva’s cooking, especially now that he’s moved into new coffee-shop digs. His babi assam – tart with tamarind hits and cinnamon – is melt-in-the-mouth heaven, the buah keluak is still black gold, while his new creation Chicken 56 is tender-grilled chook in a thick marinade of cardamom, galangal and cumin. Flip the menu and you’ll find perfectly seared slabs of kurobuta, ribeyes and a crabmeat linguine – dense with al dente pasta, clumps of sweet crustacean and chilli – it’s so good you wonder how a Eurasian learned to cook such good Italian.