Fumée is a modern Chinese-French restaurant that champions traditional Chinese tastes through a “province-less” culinary philosophy, expertly executed by pioneering executive chef Reina Chen. The restaurant’s ethos is rooted in pushing boundaries, reinterpreting Chinese regional flavours in a new-age format. The seasonal menu unfolds as a curated 11-course experience, paired with four cocktails. It showcases a compelling marriage of unexpected flavours – such as a quenelle of Chaoshan sweet olive ice cream alongside pickled nectarine and a plump French oyster; 10-day-aged duck piped with prawn mousse beneath puckered skin to resemble a layer of glossy fat; and Dongbei glutinous rice with jamón Ibérico and Jinhua ham, crowned with a generous dollop of unctuous Dalian sea urchin.

‍