Veterans of three-Michelin-starred establishments in Seoul and Singapore, head chef GwanJu Kim and head pastry chef Kylie Yang bring an impressive culinary pedigree to this new opening on Lyndhurst Terrace. Together they reinterpret Korean classics through a French lens, resulting in dishes that feel both familiar and refreshingly original. Stand-outs include the gyeran-jjim – a silky steamed egg elevated with mushroom sabayon and sherry vinegar gel – and a deconstructed samgye chicken that turns traditional ginseng chicken soup into a multi-course experience. Desserts celebrate Korean grains, as in the bori, which utilises barley rice powder and tea to pair with a Guanaja chocolate mousse and tonka cacao ice cream. It’s a perfect example of the interplay of Korean and French culinary elements at play here.

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