Now Now's minimalist, industrial space gives little away as to the nature of their cuisine. But then you see the intentional approach of the energetic kitchen team at work. The chef explores the flavour potential of ingredients, by actively applying fermentation techniques to Asian favourites such as machang, okonomiyaki and dandan noodles, reimagined with bold twists. Japanese miso and Korean gochujang also feature, adding depth to an intriguing menu.