This cosy restaurant, depicted by splashes of deep red and rattan pendant lights, sets the stage for an exquisite plant-based meal. The chef skilfully applies a variety of techniques such as grilling and fermentation to build layers of flavour from vegetables. The seasonal wild ginger flower herbal stewed soup, combining kombu broth and dried cauliflower, delivers a rich depth of flavour lifted by a delicate floral finish. The menu is clearly labelled for vegan, vegetarian and other dietary needs, ensuring peace of mind for all diners.