Before you can experience the head chef’s unique take on Singaporean-Japanese fusion cooking, you have to book a table online months ahead. Punctuality is key as the food is only served after all the guests are seated at 7:30pm sharp. The 8- or 9-course omakase-style menu changes every two months, reinventing national dishes like rojak and laksa with clever Japanese twists. Everything is served by the chefs, who take the time to explain each dish.