ALL FIRED UP

After a three-year hiatus, Restaurant Ember’s former chef-owner, Sebastian Ng, is back with a new 80-seater contemporary European restaurant.

Venue by Sebastian aims to be more communal, with the core of its sharing-plates menu taking on a modern European identity accented with Asian touches. The vibe is casual: diners are given menu/order chits to tick from, and there’s no sequence as to which dish comes first. Some of Restaurant Ember’s favourites are available, such as the crispy homemade tofu with foie gras and mirin sauce, and Chilean sea bass with a mushroom and bacon ragout. Look out for the pastas, such as the cold pasta with kombu and truffle oil, only available for dinner and made to order each time.