Behind the black glass façade on a street with a wealth of restaurants, there lies a dark and intimate space, in which the open kitchen means diners can interact with Malaysian chef Manogeran Shasitharan. His tasting menu comprising bite-sized dishes is akin to a flavoursome sea-fresh culinary escapade over the course of which most of Malaysia's culinary traditions are referenced – think scallops served raw, poached, paired with pork belly, roasted and finally served with a tamarind fish soup and chilli aioli.