They then ascended up the spiral stairs to Atas that boasts a kitchen organically integrated into the dining space. Goh greeted everyone before explaining the thought process behind the creations that grace her innovative menu.

Soon, the first course arrived, comprising two light Atas Bites. The Buckwheat Blini saw aged sardine and a refreshing celery and apple salad balanced atop a roti cracker. The Honeygrid Tacos features textural components of salmon and orange jelly. Complementing these morsels was a warm and inviting loaf of cranberry walnut bread served with butter infused with marmalade and dark rum.

See also: 8 Tasty Tempeh Dishes in the Klang Valley

With everyone’s appetites sufficiently whet, the next courses included the Japanese Tuna, complemented with spheres of organic melon, topped with a refreshing and sharp pommery mustard sorbet. Worth a honourable mention is the Confit of Leg, a black feet chicken served foot-on. Topped with shallot and thyme furikake, the dish was a memorable conversation starter.

See also: A Dip Into The History Of Hotpot

Sweet endings came in the form of an Asparagus Semi Freddo with a sweet-savoury truffle ice cream, as well as buttery bites of Sweet Potato and Rose Sable. 

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