Cream of Pork Rib Tea ($12) tasted exactly how it sounds — a velvety version of Bak Kut Teh that bore its signature peppery, garlicky aroma; while the Hainanese Chicken Rice Roll ($20) is an innovative take on the titular dish with tender poached chicken and fragrant rice hugged with cucumber and rice paper, complete with the requisite dips. Mains continued on a high with Miso Cod & Ulam Onigiri ($40) and Rendang Lamb Shank ($34) being crowd-pleasers with their robust flavours and melt-in-mouth quality.

What truly took the cake was the sweet ending of the meal. It was a tie between the dangerously oozy CreatureS Chocolate Cake ($18) and incredibly pulpy Durian Cake ($12) for the top spot, while the Cempedak Loaf Tea Cake ($14) didn’t seem justified for its price tag. The desserts are priced on the higher side here, but their generous portions could easily feed 3-4 diners. This is a place I’d have no qualms revisiting.