Chef Daniel Mark Dhashina joined the Chairman Group in 2011 and he’s been specialising in high-end Nyonya cuisine ever since. The blend of Chinese, Malay, and Indonesian ingredients and styles makes for exciting and layered dishes.
The space is warm and welcoming – all dark woods, white tablecloths and thick red curtains. The service is old-school impressive – attentive, professional and polite.
The simple snack of prawn cracker with shallot dressing is worthy of a review alone, but the prawn and scallop dumplings with shellfish rasam is a great place to start. The broth is layered with complex spice and good heat, and the dumplings are rich with a generous filling. The vindaloo steak tataki with smoked soy-cured egg yolk is well balanced, and well seasoned; the meat perfectly seared and served raw and tender. The Canh Chua-style halibut with amaebi prawns and scallop, in a sweet and sour broth is impressive on all levels – clean, layered and subtle, but perfectly seasoned and focused.
PSST! They do a bento box-style lunch with seven choices – all of which include rice, salad and sides – for just $19.