The hacienda-inspired décor is the perfect foil to the Latin-American recipes crafted by Adrian Chong Yen, a Malaysian chef who worked in Singapore for 12 years. His à la carte menu is eclectic and appetising, featuring empanadas from Mexico, scallop ceviche from Peru and burrata salad from Italy. Sol is also famous for its red meat, including marinated steak served with chimichurri sauce, BBQ ribs glazed with fish sauce, and whole roasted chicken served with mojo sauce.