Sếp

At Sếp, Vietnamese cooking is treated with the sort of care usually reserved for haute cuisine. The kitchen takes the flavours that define the country’s food—fresh herbs, seafood sweetness, charcoal and acidity—and reshapes them into a tasting menu that feels polished without losing the spirit of the original dishes. Led by chef DoBee Lam, whose approach leans heavily on the controlled use of fire, the menu features the likes of three-yellow chicken, which is roasted until the skin turns crisp and golden. Dessert closes the evening with frozen coconut pandan custard with marshmallow, a playful contrast of textures that delivers a light, fragrant finale. The dining room is sleek and composed, allowing the food to take centre stage, while a thoughtful wine pairing programme complements the aromatic, layered flavours of the cuisine.

Tatler Tip

Look closely at the artwork throughout the restaurant, many pieces have been chosen by Lam, and even his own illustrations appear on the menu, adding a personal, artistic touch to the experience.