With Chef Sun Kim [formerly of Tetsuya's Sydney and Waku Ghin] heading the kitchen, it's no surprise that the dishes captivate the palate with interesting elements.

Reminiscent of kimchi and bibimbap, this dish incorporates pear kimchi, egg jelly and puffed rice to bring a touch of Korea to Singapore, resulting in a creative amalgamation of flavors and textures.

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The succulent, sweet white flesh is accompanied by dashi jelly, and crunchy petite cubes of celery and beetroot pickled in yuzu vinegar. It's amazing, really, but the pièce de résistance is the prawn head, impeccably fried to a crisp, it's blistered skin charred and smoky – unearthing its rich and creamy body. Wow.

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