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One of the better restaurants in the city. Whether you sit in the slightly off-beat but very comfortable first floor with its trademark wildlife prints or the charming deck on the second floor, you’ll be transported with the food cooked by a chef who has worked for Heston Blumenthal in London. Do try the witty salads or the chicken liver brulee for appetisers. Main courses include a hearty star anise pork belly and a sea bass with chorizo and lobster bisque. Even their cocktails are well-thought-out and one-of-a-kind.