Quentin's

At Quentin Pereira’s eponymous new digs, the menu brims with luscious Eurasian dishes cooked according to recipes handed down by his late grandmother. Intense and distinct flavours mark every course without a hint of hesitancy in the assembly of spices and execution. The patchri – halflogs of purple-skinned brinjal slathered in a deep mahogany paste of tamarind, sugar, onions and ginger – melts in the mouth, as do the bostador prawns – succulent, ruby-red crescents dressed in a sharp blend of turmeric, belachan and chilli.