- Local Chef Ken Hoh knows how to make a cuisine fun and accessible – he takes classical French-based cooking and makes it his own with lighter, more modern creations. Try imaginative cooking such as the Sarawak pepper crusted tuna; quail stuffed with goose liver; foie gras with a caramelized-pear-and-burgundy reduction; Wagyu beef with calamansi and soy butter sauce; and snow cauliflower with beluga caviar. The Chef's 5-7 course tasting menus are ideal for a celebratory occasion. Stylishly simple, this 150-seater restaurant has private enclaves, perfect for intimate parties. Service is warm and friendly. The decade-old Third Floor is undoubtedly one of the city's best restaurants, having endured the test of time.
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