S’more

S’More is 40-seat neighbourhood bistro by “Big” Sam Young (ex-Mr Wong, Totti’s, Lotus 2.0) and his life and business partner Grace Chen (ex-Est, Queen Chow, Poly), who built a cult following with their haute lockdown meal kits and a private catering business highlighting luxe ingredients such as truffles, caviar and lobster.

Fan favourites such as 2GR Wagyu, lobster pasta and caviar bumps have made the menu here, alongside French bistro classics with an Asian bent. You might find house-made shallot bread with a miso butter; grilled oysters with roasted seaweed; O’Connor dry-aged bone-in sirloin with a ginger-shallot relish; and a claypot fried rice with lap cheong (Chinese sausage) and shiitake. There are also potato gems with caviar, and an XO pipi linguine.

Paul Huet (formerly a senior sommelier at Merivale) has helped with the wine list, and Young called on Icebergs bar director Matty Opai to create the cocktails. Once again, it’s classics with Asian-inspired twists. Think yuzu spritz, salted plum Margarita, lemongrass Paloma, and a lychee highball.

The space is deliberately kept sparse to allow the ingredients to shine. A few extra curtains give the space a more sophisticated feel, while a blackboard running along one side of the room is a nod to the blackboard that took up a whole wall at Lotus, where Young served as head chef during its extended pop-up in 2019.