A perfect spot for sophisticated food in an unpretentious space. Chef Sebastian, a Hong Kong native with Swiss-Filipino roots, honed his craft in some prestigious kitchens. In keeping with his eclectic background, he combines a reverence for classical French technique with Asian accents. His Wagyu short rib ravioli bursts with juices, creating a contrast with silky black truffle mashed potato enveloped in pasta dough. Ask the sommelier about wine pairings.