Nestled in a historic French colonial villa, the restaurant occupies two storeys. Head chef Bernard Nguyễn worked in Australia where he acquired a knack for seafood dishes based on textbook European techniques, thus explaining their prominence on the à la carte menu. Before trying his deftly crafted fish or shellfish, kick off your meal with nori or kimchi rice crackers and tom yum mayo dip. Black chicken consommé is another smash hit.