This Arab/Malay area is definitely becoming abuzz. Chanced upon this fusion restaurant while in the area during lunch time like what Weighty Man did. There were no customers and the manager was mopping the floor (he should have been more welcoming though given I was the only potential customer at the time). “Modern Classics with Asian tradition” more or less defines the theme of the menu the brainchild of SHATEC trained Wayne Chan, the Executive Chef. Though he’s not the owner, his ambition is to turn this into a lounge (presumably because there’re only two establishments in the area serving alcohol) – and it’s been open only 3-4 months - could be a misfit in with this “dry” area…

This is a small restaurant yet it manages to have a few al fresco lounge seats out front, contemporary décor inside, including a computer for internet access for desperate customers who cannot sever their online appendage even for a few minutes, and interesting chill out lounge type seats further inside next to the kitchen.

Ten fusion tapas items ($7-12) entices on opening the menu. This ranges from Asian Gravalax ($9) of fresh salmon cured with East Asian spices wrapped around crispy wanton skin and finished with coriander oil, to Hawaiian Tortilla “Sandzza” ($9) meaning a cross between a sandwich and pizza stuffed with chicken ham, pineapple mozzarella and spicy tomato sauce, and to Soy Tomato Bruschetta of fresh tomatoes tossed soy vinaigrette and herbs on crisp bread. This gives you an idea of the diverse range.

I was tempted by the Asian Gravalax but the wait staff recommended the most expensive main of course, the Szechuan Surf and Turf ($24) which meant beef medallion (NZ sirloin) and crayfish smothered with a spicy szechuan mushroom and cashew sauce served with ya pear salad and scallion mash. The crayfish sans shell was fresh and succulent but the sirloin was a bit tough. The sauce was “szechuany” but not too spicy and appeared to be have a heavy soy base. Overall it was good except for the beef.

Wayne recommended the Spiced Apple and Tortilla Tower ($9) for dessert. It had layers of spiced apples, crispy tortilla and digestive crumble served with vanilla ice cream. He wanted to create different textures and taste sensations and I think he succeeded – crunchy, smooth, creamy, sweet, sour, etc.

I had the Aphrodite ($5) kiwi, banana and apple smoothie which was meant to bring out the sensual and passionate in me. Day after, I’m still reminiscing if it did have that effect!

Service staff was friendly and you could gauge he was well trained, removing the extra setting, attentive on cue.