Set inside the InterContinental Hotel with floor-to-ceiling windows and expansive views of the Wharf, this handsome restaurant offers a modern rendition of Vietnamese cooking. Chef Kevin Tien draws on personal inspiration to create eye-catching, sophisticated plates like scallop crudo with tom kha and pickled patty pan squash, or skewered grilled prawns with Thai basil and garlic butter. Portions are designed for sharing, especially the show-stopping lemongrass pork blade, which could feed an army thanks to a forest of lettuce wraps, fresh herbs, crispy scallion pancakes and house-made sauces.
Sweets are a particular strength here, balancing artistry with flavor. A recent dessert of coconut mousse with caramelized rice made for a captivating finale.