Communal Table by Gen 根 showcases Malaysian food culture and produce through strong, funky, zesty flavours. It executes its fine-casual food well and is good value for money. Must-try dishes include the pork collar skewer, crudités, and Bidor duck. The restaurant has a great team atmosphere with an open kitchen, and the staff are knowledgeable and hospitable.

Local ingredients and sustainability are at the forefront of Ember’s operations. Dishes are consistent, and signatures include the smoked beef tartare, the two-week-dry aged duck breast with seasonal vegetables, and the coconut kerisik ice cream with kuih and bunga kantan.

Ember Beach Club is known for its Asian-inspired barbecue offerings. Signature dishes include the cured hamachi with coconut ash, the torched cassava cake with kaya ice cream and wax apple, and the signature confit chicken, the latter of which is accompanied with sago, kailan, and rich percik-style sauce.

Fun and unique, modern East-Asian izakaya Shhhbuuuleee is helmed by head chef and co-founder Mui Kai Quan. With a relaxed ambience and great, progressive sharing dishes, the restaurant also has a good range of sake, highballs, and wines. Try the duck breasts brined in a Chinese herbal tea as well as the oolong ice cream served with winter melon cooked in a tea broth.

Unwined Plus may be known for its extensive selection of natural wines, but these are best sipped alongside its menu of inventive Asian-inspired sharing plates. A staple on the menu is the Crispy Pot of Rice, a textural dish of grilled snapper smashed onto a comforting bed of kimchi rice, topped with ikura and pickles. Another favourite is the Mala Oil Dumplings, which sees chicken and prawns encased in hand-pleated dumpling skin, finished with black vinegar and mala oil.