At two-MICHELIN-Starred Dewakan, the chef has a way of playing with ingredients that feels both daring and deeply rooted in tradition. Take his Smoked Patin, for instance — a dish that turns heads before it even reaches the table. Patin, a fish known for its rich, fatty flesh, becomes something else entirely when smoked. The texture stays soft, almost velvety, but now it carries this intoxicating hint of fire. Paired with a sauce made from wild Bambangan mango and sugar cane syrup, the flavours dance between sweet and tart, each bite a reminder of how beautifully nature balances itself. It’s the kind of dish that lingers in your memory long after the meal is over.

Mixed Seafood Noodles are the star of the show here, a dish that feels like the ocean has arrived at your table. Laden with crab, clams, fish, squid, and shrimp, each bowl overflows with treasures of the sea. The broth, simmered daily from fish bones, is a revelation — delicate, sweet, and touched with the subtle warmth of Huadiao wine. Seaweed adds a briny whisper, and the rice noodles soak up every drop of this liquid gold. Across the street, the owner’s seafood stall ensures a steady supply of the freshest ingredients, which, in the hands of a skilled chef, transform into a feast that captures the essence of the sea in every bite (and slurp).

At Jwala, the tandoor isn't just a tool — it's a storyteller. The seafood here tells a tale all its own, especially the Jhinga Lala Tiger Prawns. These beauties are bathed in mustard oil, kissed with Indian cheese, and sprinkled with a secret blend of spices before they meet the fire. Roasted in an earthen kiln, the prawns emerge with firm, succulent meat encased in a charred, crackling shell. The deep, smoky aroma of charcoal lingers in the air, teasing your senses long before you take that first bite. Served with a crisp seaweed garnish, a dash of chili oil, and a hint of shrimp paste, it’s a dish that sings with salt and spice, leaving you craving the next mouthful.

The menu here is a testament to the chef's creativity, blending French techniques with the soul of Chinese cuisine in ways that catch you off guard with their brilliance. Seafood takes the centre stage, especially the Maine Lobster, which arrives at the table perfectly cooked — each bite tender, juicy, and with just the right touch of resilience. The magic, though, is in the accompaniments. A burnt orange sauce brings a smoky sweetness, while basil oil adds a fresh, herbaceous note. And then, there’s the homemade fermented chili ice cream — a bold, surprising stroke that infuses the dish with a vibrant, tangy heat that feels distinctly Chinese. It's a dish that lingers on your palate, each element enhancing the lobster’s natural beauty.

This restaurant is a vibrant celebration of Nyonya culture, every corner filled with intricate details that transport you straight to Malaysia. The cuisine here feels like a warm invitation to someone’s home, where traditional Nyonya dishes are lovingly crafted with authentic Malaysian spices. The standout is the Nyonya Prawn Curry — a dish that’s both comforting and bold. The shrimp, tender and bursting with flavour, pairs beautifully with the crisp okra, adding a delightful crunch. The sauce is a masterful balance of sweet and sour, with tomatoes and curry mingling in a way that begs to be soaked up by rice.