The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. Reservations are mandatory.