DIM Dining is bathed in a calm, cosy vibe, created by a compelling blend of Japanese purity and Western luxury. The best seats are at the counter, which commands a view of the chefs at work. In keeping with the decor, the latter craft an intelligent cocktail of oriental delicacy with gutsy Gallic overtones. Asian cuisine is the playground of inventive chef Simon van Dun and his team, who playfully and unexpectedly work with authentic local ingredients throbbing in rugged tastes and aromas. The diner’s curiosity is constantly tickled as each mouthful seeks to surprise and astound. For example, duck cooked whole and continually basted in wagyu fat results in medium rare meat loaded in big-boned flavours. This is then flanked by a subtle gravy of duck juices and dark strong ale from the OWA Brussels brewery, without forgetting fresh, crisp side vegetables. Renowned sommelier and sake master, Jonas Kellens, rolls out his know-how by pairing the above dish with a 1984 All Koji sake in a match made in heaven! A whirlwind of culinary delight that leaves no one indifferent!