The decor remains: the sleek, marble bar-lined space designed by owner Chan Soo Khian (who’s also the principal of SCDA Architects) extends halfway to the back, where a greenery-framed glass wall resides, letting plenty of daylight stream in. Texan chef Ben McBride has taken over the in-house cooking duties from Ashton Hall. The plates are hybrids: French with accents of Japanese and local flavours. Karaage fried prawn is served with a dressing of olive oil infused with kaffir lime leaves for that strong citrus note; scallop is served with pistachio pesto, arugula, truffle reduction and pear vinegar agar-agar; and soufflé is made with pandan (screwpine). For brunch (Sundays only), they’re serving French toast with coconut whipped cream. Look out for the Momotaro tomato salad with microgreens and a homely Wagyu beef steak served with truffle mash potato on the $30 lunch set, but expect plenty of variation – menus change weekly.
Brunch $14-$22, lunch $18-$28, dinner $18-$39