Set in the gorgeous Suzhou-inspired garden grounds of historic Rui Jin Hotel (currently an Intercontinental), this restaurant concept from the Light & Salt group is fine dining through and through, complete with a tasting-menu-only policy. Heading up the kitchen is Malaysian-Chinese chef Johnston Teo coming off the back of stints at Singapore’s Odette and Iggy’s. Think delicate plating and sophisticated flavours in dishes like trout with sesame and a spiced carrot emulsion or organic spring chicken with a liver cream sauce and medjool dates.
