The brainchild of Eddy Buckingham and Jeff Lamm, who are also behind Chinese Tuzedo - one of the city’s most talked-about restaurants. Expect a modern and fusion-led approach to Southeast Asian cuisine by chef Paul Donnelly - a New York-based Australian chef who's also behind the menu at Chinese Tuxedo. Dishes include Vietnamese-style yellow curry with butternut squash, whole grilled squid with green nahm jim and sour mango, and a chicken and shrimp relish with coconut and crispy betel leaves. The interiors feature bright yellow curvy booths and floor-to-ceiling windows that open out onto the street and onto the pavement terrace for outdoor dining.
Closed on Mondays.
Oysters served with an aromatic red Chile dressing; ‘Sambal Stingray’ pan-roasted skate wing; steak tartare with crab crackers; Pakistani roasted eggplant curry and halibut steamed in a banana leaf served in a jungle curry and topped with fresh herbs.
The Tyger made of two different frozen vodka cocktails that are mixed up separately and then layered on top of each other in the glass made to represent tiger’s stripes and The Nurse’s Song, a take on a Vietnamese coffee featuring Tanduay Silver rum, condensed milk, and coffee liqueur.