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Chef Sun Kim hails from Korea's Busan, and his refined modern cooking combines Korean traditions and bold flavours with contemporary minimalist aesthetics. The dining room shares the same space as the kitchen, for a chef's table feel. The steamed Jeju abalone with gochujang seaweed risotto is a hit, with its contrasting textures – the tender mollusc, creamy rice and crunchy lily bulbs. The seafood-heavy single set menu will also appeal to meat lovers.

• A single tasting menu that keeps its centre of gravity on seafood and vegetables, even at two-star level.
• A Korean drinks flight alongside the wine pairing, built to match the menu’s flavours without alcohol.
• Modern Korean cooking expressed through minimalist, tightly controlled plating in an intimate, kitchen-adjacent room.

• Jeju abalone, served with gochujang seaweed risotto for a core hit of brine, heat and creaminess.
• Gochujang and seaweed, used as Korean flavour architecture rather than garnish.
• Lily bulbs, used for crisp bite and contrast against soft rice and tender shellfish.
• Seafood-led proteins, rotated through the tasting menu with seasonal sourcing.
• Vegetable-driven courses, treated with fine-dining technique to carry as much weight as the fish.

Two Michelin stars in Singapore, built around a single tasting menu that leans heavily into seafood and vegetables. Chef Sun Kim’s cooking threads Korean memory and pantry through Japanese precision and French technique, with plating kept clean and minimal. The room sits close to the kitchen for a chef’s-table feel, and pairings extend beyond wine into a Korean-focused non-alcoholic flight.