‘Heh’ is an expression of curiosity, according to the chef-owner who leads a youthful and creative kitchen. The aim is to bring Melbourne to the Andaman, combining quality ingredients from the Andaman Sea with Australian imports. The chef injects excitement into the unique menu without ever overcomplicating it. The charred broccoli with anchovy-miso sauce and crispy fish scales, and succulent charcoal-grilled Australian Wagyu short ribs are recommended.