Mexican chef Marco Chavez whose cooking chops include stints at a trio of Paul Pairet restaurants (Mr & Mr Bund, Chop Chop Club and Polux), leads the kitchen at this sleek Mediterranean restaurant that specialises in grilled meats and seafood. The design impresses with a walk-in wine cellar and a rustic terrazzo-styled courtyard, but the food is is no spectator to what surrounds. Particularly, the charred and chunky octopus leg served with green chili cream sauce (158RMB) and the 350g slab of beef tongue (190RMB) that might sound intimidating, but in reality, falls apart in your mouth with delicate ease.
