Butcher's Block

Behind glass at the entrance stands The Larder: whole carcasses and a whole tuna hung on hooks, jars of house-made pickles and ferments ranked below them, lit like a display case rather than hidden in the kitchen.

It is the produce a guest is about to eat, shown before it is cooked.

Jordan Keao built his name at Aina in San Francisco, a Hawaiian pop-up that grew into a full restaurant, before taking this kitchen. His own commitment is whole-animal butchery and zero waste, worked entirely through smoking, roasting, grilling and burying ingredients in embers — no gas anywhere in the kitchen.

IMUA, the seasonal tasting menu, runs about SGD 178 a guest at lunch and about SGD 238 at dinner, both 6 or 7 courses with a sommelier-led wine pairing on offer.

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