Slow cooking is an art form at this sexy, modern pan-Asian favourite, whether in the form of fiery lamb ribs with a finger-licking soy glaze, or unctuous red curry, liberally spiced, boasting 12-hour braised pulled wagyu. The moody, eclectic-yet-polished, indoor-outdoor casual space goes from chilled and tranquil by day to vibrant and lively by night, with a central open kitchen the star attraction at all times.

Sharing is the name of the game here with the diverse, multicultural menu spanning Korean fried chicken and pork bao to chilli crab, Sichuan-salted duck and beef tataki salad – each brought out progressively.

The slow-cooked ribs and wagyu curry are a must, as are the spanner crab ravioli dumplings – the crustacean blended with scallops and water chestnut to create a sweet mouthful wrapped in al dente pasta in a piquant coconut sambal bisque.

For a sweet finish, Asian ingredients cleverly collide with classic desserts as in the silky cheesecake on a layer of tart yuzu curd with dots of crystalised ginger for spice, while a matcha crumb adds a savoury note.

Service can be aggravatingly inattentive, but thankfully a solid list of popular, quaffable wines, and more exciting signature cocktails (Mamasan iced tea with Bulleit bourbon, sweet potato shochu, lemon, passionfruit and lemonade, perhaps) are an adequate distraction.

Must-eat dish: Wagyu red curry
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