Chef Chong, a self-taught chef with a unique vision who hails from Ipoh, strives to use distinctive Malaysian produce to imbue his French leaning 11-course tasting menu with local colour and flavour. His lobster bisque uses a sweet and sour fish stock based on asam laksa; his beurre blanc incorporates a creamy curry with turmeric and coconut milk á la masak lemak. The wine pairing options of three or five glasses are an excellent choice.