Tucked along the charming stretch of Keong Saik Road is IMBUE, a contemporary European restaurant with a bold Asian soul. Step inside and you are immediately greeted by a sleek marble bar counter gleaming under golden light, an elegant yet unpretentious welcome. Beyond that, the dining room opens up into a lively space anchored by an open kitchen. From our seats, we could see Chef Lee Boon Seng himself, calm and focused, occasionally stepping out to interact with guests, a rare and lovely touch.

Chef Lee is no stranger to fine dining, having honed his craft in the kitchens of OSIA, CURATE, and The Spot. At IMBUE, his vision takes centre stage. It is a deep exploration of Asian flavours, layered with complexity, yet anchored in solid European techniques. It is not fusion. It is far more intentional than that. Every element feels rooted in memory and mastery.

To really understand his cooking philosophy, we decided to dive head-first into the full list of nine snacks on the à la carte menu. Each bite-sized creation was its own little story. The three cup chicken liver cigar ($9) was bold, creamy and earthy with apple date and sesame ash. The poached oyster ($9) arrived chilled in a delicate pool of house-made hot sauce and preserved lemon, like a mignonette with a Southeast Asian twist. The tea leaf quail egg ($12) with century egg emulsion and Kaluga caviar was the kind of umami bomb that lingers (in the best way).

A playful mushroom skewer ($8) with tofu and citrus gremolata gave a nod to Yakitori, while the deep-fried frog leg ($10) dusted with “kung pao” spice made us rethink everything we knew about that humble dish. The oxtail spring roll ($11) had all the crunch and richness of a late-night craving, elevated with yoghurt powder. We also loved the cumin lamb sandwich ($12), layered in compressed bread with herby green sauce, think kebab reimagined. The abalone ($18) with king mushroom in Shaoxing liver sauce was rich and luxurious. And don’t get me started on the “MALAI” bread ($19). It was dark, glossy, soft and served with ginseng honey butter. We fought over the last piece.

For mains, the pork jowl ($42) was beautifully tender, served with a scoop of Chinese seaweed "porridge", and balanced by soy caramel daikon and jade fungus. Then came the crab claypot rice ($48), lifted by an intense crab fat sauce, stuffed morel mushrooms, and finished with a generous sprinkle of bottarga and fresh herbs. It was rich, textural, and full of umami.

I left impressed by Chef Lee’s work - the precision, the imagination, and the fine details that go into each dish. There is a quiet confidence in the way flavours are layered and textures are played with, and it all comes together so effortlessly on the plate.

Wine lovers, take note. IMBUE’s wine list is curated by 1855 The Bottle Shop (sister company), so you can expect some impressive old and rare Bordeaux vintages to pair with your meal.

IMBUE offers a thoughtful and intimate journey through Asian flavours, artfully reimagined with refined European techniques - an experience not to be missed if you are serious about your food and wine.