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Durian ice cream that converts the skeptics is a strong opening argument for a tasting menu restaurant. Chef Barry Quek's Singaporean-European fine dining operation, tucked below street level in Central, takes hawker-rooted flavors somewhere more formal, with house-made bread and buah keluak bao as fixtures the kitchen doesn't dare pull. It holds a Michelin star, and the room draws the sort of crowd that books ahead and means it.
The awards strongest first
- Michelin Guide 1 Star
- Eater The 38 Best Hong Kong Restaurants
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Buah keluak mi pau
“Constants on the menu, and rightfully so, are the exceptional house-made bread, its buah keluak mi pau, and the durian ice cream that’s good enough to win over even those unenthusiastic about the fruit itself.”
South China Morning Post, 2026 -
Maoshan Wang durian ice cream
“Maoshan Wang durian ice cream is worth paying extra for.”
Michelin Guide -
Creamy silver pomfret with squid
“Highlights include moreish brioche with a buah keluak emulsion, creamy silver pomfret with squid and aromatic nasi ulam.”
Michelin Guide
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