Recognised for its “fun” approach to fine dining, Avant – the name a nod to its avant-garde spirit – offers borderless cuisine inspired by chef Jerry Tian’s international explorations (he is formerly of Chicago’s Alinea). Staying true to the concept of travel, the menu is designed to resemble an airplane boarding pass, with customised tickets provided after the meal concludes. Innovative and hyper-seasonal, signature dishes include blue cheese–marinated Wagyu with shoyu koji, smoked aji tartlet lined with confit olive and wolfberry tomato dusted in za’atar, and langoustine with Penang white curry and broad beans. Just next door, Tian operates an equally worthwhile dessert shop featuring a nine-course chef’s table menu that follows the same whimsical approach.

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