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Wagyu chuck

Time Out says

The food here will leave you in awe. Yes, the food is good, but the surprising part comes in the ingredients that the restaurant chooses to use. Secondary cuts of meat, and overstocked, over-ripe, and oddly shaped fruits and vegetables that would have otherwise been discarded are used to make the dishes served here. It’s owners – restaurant manager Kuah Chew Shian and chef Lisa Teng – hope to raise awareness for these ‘aesthetically filtered’ ingredients through their food. And everything is set up with the environment in mind – right down to the coasters fashioned from scrap material and cutlery holders made from upcycled wood. A six-course carte blanche menu starts from $75. 


#03-07, Shaw Centre
1 Scotts Rd
Opening hours:
Tue-Sat 6.30pm-8.30pm; Alternate Sun 6.30pm-8.30pm
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