Tamarind

Soft light supplemented by candles, an elegant room and attentive service make Tamarind feel like a special occasion restaurant. The menu traverses Asia, and manages to make five spice, nuoc cham, kimchi and wasabi all harmonious travelling partners. Start with oysters with a sprinkle of wasabi dust; a fine tataki of local sirloin with pickled carrots, apple crisps, smoked almonds and a shallot-soy vinaigrette; or a perhaps a pair of plump Japanese scallops smartly dressed in miso and ginger. A classic penang duck curry is a judicious balance of creamy sweetness and heat, the duck tender and flavour-infused to the bone. Chilli-plum lacquered pork belly has a garland of julienned pickled green papaya, the cool sharpness cutting through the rich meat and sweet/spiciness of the sauce perfectly. Whatever you choose, a side of lightly battered lotus chips is essential. Pick of desserts is a lush cassava and coconut syrup pudding with dark palm sugar cream and peanut brittle ice-cream.