Starting with the Smoked Flying Squid ($24) that has been smoked in lychee wood and paired with a 10-day fermented chicken rice chilli, resulting an umami bite balanced with the spicy citrus flavours. To give the additional texture, the rice cracker provides the nice crunch.

Coined as the Centrepiece, the restaurant’s mains include the Bo Kho Sticky Beef Cheeks ($45) that has been braised Vietnamese style till a tender texture and paired with smoked pineapple. The Black Pork Chop ($42) is rubbed with a blend of peppercorns and woodfire grilled.

The surprise of the evening was the Yam Abacus ($16) as the chewy yam ‘gnocchi’ is cooked with sautéed mushrooms in a soy sauce and brown butter mixture that results in a rich and savoury flavour profile. Best to share as it can get quite heavy after a few spoonfuls but otherwise a very comforting dish. Dessert was the Quay House Egg Tart ($16) that doesn’t look like your typical egg tart but more cakey and served with toasted rice ice cream.