Nestled within the green curtilage of Hotel Fort Canning is this standalone two-storeyed structure with marble floors in which all-day dining takes place. Like most hotel restaurants, the menu spans an array of cuisines (local, Thai and Western), but the winners are definitely the Malaysian dishes made with contemporary twists. That’s no surprise when you realise they’re crafted by Penangite chef Ivan Lim, who’s eager to share the flavours of his native cuisine. The dry-fried mee siam, rarely seen outside Malaysia, is offered here, and upgraded with Boston lobster (bee hoon fried in the chef’s home-made sweet and slightly spicy mee siam paste, served with sambal, lime, and a half lobster-on-the-shell, $24). He also makes a mean chicken curry.