"Think South East Asian food in Chinatown. Not any sort of fusion here, I like it to be more Sri Lanken with a modern take but in general the food is simply refined and elections but massively twisted and creative. Think Vegemite curry with roti or crab curry, or macadamia satay. This was Chef Khanh Nguyen's first restaurant. On another note to young chefs, take note of the fit-out, its relatively inexpensive and yet aspirational with its scaffold-inspired design."