One-North

Button, shiitake and porcini mushrooms, simmered and enriched with cream, then finished with a thread of truffle oil. Deep and earthy, served with sourdough soldiers: slim fingers of sourdough, made for dipping.

Skewers of chicken, beef and lamb, the Southeast Asian street-grill classic, with peanut sauce for dunking. Cool cucumber and ketupat, traditionally cooked in woven palm-leaf pouches, complete the plate.

Corn tortilla chips topped with melted cheese, then crowned with tomato salsa, jalapeño, sour cream and guacamole. A Tex-Mex bar favourite, built for passing round the table on match night.

Chicken wings lacquered in the Brushstroke Glaze and finished with toasted sesame. Sticky, glossy and gently tangy, with the sweetness of palm sugar and the lift of tamarind and calamansi. Napkins recommended.

Crisp baby gem, a small and sweet-hearted lettuce, tossed with parmesan, sourdough croutons and a classic Caesar dressing. Add grilled chicken or prawns to turn a light plate into a full meal.

Haddock, a mild and flaky white fish, in a crisp beer batter with thick-cut chips. Alongside come mushy peas, the British chip-shop tradition of crushed peas, and tartare sauce for a creamy, tangy finish.

A carbonara built on smoked duck. Egg yolk and parmesan come together into a silky sauce around the pasta, finished with a bold hit of cracked black pepper. Rich, savoury and quietly smoky.

Linguine, long and narrow ribbons of pasta, tossed with tiger prawns, chilli, garlic and tomato, then finished with basil. Bright, warming and full of the flavour of the sea.

Pappardelle, broad ribbons of pasta, wrapped in a slow-braised beef ragu, the Italian meat sauce cooked low and long until deep and rich. Finished with parmesan and herbs.

Beef in the Brushstroke Glaze over herbed rice, with grilled courgette and squash, peppery rocket and pickled chilli for a clean, sharp kick. Sweet, savoury and fresh in every forkful.

Salmon over hearty ancient grains, with charred broccoli, creamy avocado and a bright lemon dressing. Balanced, colourful and light enough for any hour of the day.

Halloumi, the firm and salty cheese from Cyprus, with roasted root vegetables, grains and a cooling herb yoghurt. Salty, sweet and satisfying in equal measure.

Grilled chicken in a mushroom sauce, served with mashed potatoes and greens.

Salmon seared in the pan to a golden edge, set over crushed potatoes and greens, and dressed with lemon butter. Simple, precise and elegant.

Beef cheek braised in red wine until it yields to the fork, served over smooth potato purée with root vegetables. A deeply rich, slow-cooked plate to end the day.

A beef patty with aged cheddar, pickles and our house sauce, in a soft burger bun. Served with fries.

Fragrant rice tossed in a hot wok with egg and vegetables, a Singapore hawker favourite. Choose chicken, or keep it vegetarian.

Crispy fish in a bright sweet-and-sour sauce with peppers and onions. A much-loved Chinese-Singaporean classic: tangy, glossy and moreish.

Crispy chicken in the same bright sweet-and-sour sauce, with peppers and onions. Tangy, glossy and made for sharing over rice.

Skin-on fries tossed with truffle and parmesan, finished with chives. Crisp, savoury and aromatic: good alone, better shared.

A warm chocolate tart with a molten centre, finished with a pinch of sea salt to sharpen the sweetness and served with vanilla ice cream. Warm and cold, rich and cool.

A flourless cake, fragrant with orange and almond, served with fig compote and candied orange for a bright, jewelled finish.