Classically trained Chef Thomas Chen is the one to thank for the fabulous Tuome. It's an Asian-inspired menu, which is no surprise as the chef is a master of weaving together ingredients to delicious and surprising effect. The intimate space is outfitted with a backlit bar, bay windows and comfortable purple seats. Service is fittingly unfussy yet deeply knowledgeable. Don’t miss the humble crispy chicken, elevated with rice porridge; or seared scallops with puffed amaranth and sweet corn sabayon. Still not convinced? Delectably tender octopus with pommes aligot is, to put it simply, textbook.
Deep-fried buns, which arrive as Chinese “beignets” full of apple jam and accompanied by vanilla ice cream laced with red bean paste, renders dessert wholly unmissable.