Chef-owner Emmanuel Stroobant weaves global influences into the menu and interior of his contemporary restaurant, introducing nuanced cuisine that straddles East and West
The 20-year-old contemporary restaurant recently revamped its menu and interiors. Drawing inspiration from his yoga training, chef-owner Emmanuel Stroobant also weaved in influences from Ensō, a hand-drawn symbol in Zen that represents enlightenment and the freeing of the mind. He unleashes that creative energy in his nuanced cuisine that straddles East and West. Notable dishes include the Hokkaido hairy crab, which is served with broth of corn nage; a tartar of Hokkaido scallop, Jerusalem artichoke and buckwheat that is crowned with caviar, and barbecued Marron accompanied by turnip tea, finger lime and kohlrabi.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1|
|Dress Code||Smart casual|