Dined at Scaled some time back and have not stopped raving about it since. The seabass pasta ($22) was my personal pick! It certainly was another dish with a daring combination of ingredients. The tagliatelle was smooth and had a good bite, evenly coated by nori cream sauce with a distinct flavour. The pickled radish was far from pungent and contributed a delightful acidity to the dish (I asked for more!), while the tobiko added dimension. Best of all was the seabass - panfried with a crispy skin, it remained unadulterated with its moist and sweet flesh. Really love the farm to table concept that SG is otherwise sorely lacking, and the restaurant truly brings it to life with their warm kampong hospitality.