Chef Haji Rahmanudin Hamdan's tiny kitchen also makes its own bread and pastries. Try the rack of lamb with rosemary, and baked escargots bourguignon served on a bed of green pea purée. 자세히 보기
Run by Pang Kok Keong, ex-Canelé chef. Aside from his usual array of pastries, all-day-breakfast plates, pastas, sandwiches and meats are also offered. His baguettes takes 24 hours to make. 자세히 보기
Shannon Binnie (of Salt Tokyo), the new executive chef, has distilled modern Australian cuisine and added accents of bold Asian flavours. Get the pan-friend barramundi. 자세히 보기
Cantonese cuisine chef Tonny Chan (of Sha Tin repute) pleases with his crab dishes and Crouching Tiger, Hidden Dragon creation – a mousse of lobster, scallop and egg whites in fried wan ton skin. 자세히 보기
No longer merely the mythological disappearing island in Russian folklore, Buyan has manifested itself tangibly in this Duxton Hill space that spans two shophouses and three floors. 자세히 보기
Shaped like curry puffs and stuffed with mozzarella, basil and tomato, the Margherita dumplings (four for $8.90), best paired with balsamic vinegar, will make you sit up and take notice. 자세히 보기
Try the Kamchatka crabs, blinchaty pirog (blinis stuffed with minced beef), vegetarian golubtsy (stuffed cabbage leaves) and Napoleon cake.
This family-friendly Latteria (‘dairy bar’) serves up plates of fresh semi-soft cheese that comes shredded, knotted, plaited and rolled - served with sides ($20-$30) like the fig vincotto sauce. 자세히 보기
Grab a seat at the wine bar – you can choose from over 100 Italian bottles – to witness the pies being cooked to crispy, bubbly perfection. 자세히 보기
While it’s easy to skip straight to the cuts, don’t overlook the luscious pan-roasted Maine lobster with black truffle sabayon – perhaps the most unassuming dish on the menu. 자세히 보기
Decorated with feisty urban murals to reflect its philosophy and pop-culture credo, this 60-seater also prides itself on having fresh, well-sourced ingredients for innovative dishes. 자세히 보기
