Adjacent to the Botanic Garden, this verdantly set glasshouse combines an urban farm and dining concept. The founder-chef advocates an eco-friendly philosophy and therefore designed a mostly plant-based menu. Produce may be sourced from local artisan farms as well as Malaysia, but the food shows eclectic technique and flavours from around the world. The big hit cauliflower ‘wings’ are inspired by chicken karaage and seasoned with miso.