Le Cuisine

Known for his modern Chinese cuisine, celebrity chef Daniel Koh goes down the French route with this patio-concept, 90-seater eatery in the basement of Chinatown Point. The now ubiquitous open kitchen takes centre stage, while highlights on the menu include the oven-baked spring chicken ($15.50), a signature crabmeat burger ($13.50) and lychee pork ($13.50), pork belly stewed in lychee coulis.