Caption: 
(Clockwise from top left) Ohmi wagyu from Saint Pierre, duck leg confit with salad and fluffy waffles from Cheek by Jowl, fremantle octopus, fermented wild garlic custard, young almonds, stem lettuce, roast chicken and saffron broth from Whitegrass and a starter from Labyrinth.
Credits: 
PHOTOS: CHEEK BY JOWL, WHITEGRASS/ FACEBOOK, WONG AH YOKE