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A keen globetrotter, Gilles Joye takes our tastebuds on a world tour right from the appetisers. He has harnessed his creativity to showcasing local and international ingredients and refuses to be bound by a single culinary style. He particularly enjoys jazzing up his dishes with fresh acidic notes, while his stocks and sauces are a masterclass of big-boned intensity. He may cook red partridge medium rare, pairing it with a game sauce for added depth and long-lasting flavour. He then accentuates this wintry dimension by wrapping the thighs in a subtle yet rich Thai sauce. Powerful, yet simple. Quirkily located in a residential neighbourhood near the E17 motorway, you can expect a first-class experience courtesy of the chef’s consummate skill, Heike’s cheerful front-of-house service and the elegant modern interior.