This time round, the chef's new dish stems from its other restaurant, Nectar's focus on casual dining that binds Western cuisine with an Asian flair. We loved the harmonious concoction of flavours that married the savoury beef cheek with the acidity of achar before finding a sweet balance with the cheese to add richness.
Need something to complement? Sommelier Moritz recommends the Spanish Vina Pedrosa "Gran Reserva" 2006, Ribera del Duero or Italian's Castello di Brolio Chianti Classico Gran Selezione DOCG 2011.