Designed to resemble a traditional Japanese chashitsu, this much-lauded restaurant tucked into a bucolic enclave of Mount Emily Park is the brainchild of former lawyer and self-taught chef Willin Low. Considered by some to be the long-awaited father of modern Singaporean cuisine, or simply “Mod Sin”, Low’s menu takes inspiration from hawker food. The result is unique, traditional-meets-avant-garde mains like teriyaki-spiced baby octopus with brown rice and hokkien-fried prawn aglio olio linguine with kaffir lime.

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