Imbue

Behind an unassuming door of a Keong Saik Road shophouse, award-winning Chef Lee Boon Seng is reinventing Asian classics like claypot rice with Western techniques honed working alongside Michelin-starred chefs.

His creative rendition of drunken chicken, a traditional Chinese appetiser, is a standout; the self-proclaimed ‘saucier-at-heart’ tops the bite-sized morsel with an elegant doubanjiang (fermented bean paste) emulsion and Shaoxing jelly. Seafood-lovers will enjoy the dry-aged horse mackerel from Kyushu. Taking unlikely inspiration from Peking Duck, the meaty fish is dressed in a housemade, 30-years aged tangerine oil and served with a potato pancake. This dish is artfully complemented with an aromatic viognier from South Africa.

For an up, close and personal view of the talented kitchen in motion, secure a seat at the 6-seater chef’s counter.