This fourth-floor hideaway with an edgy, industrial feel delivers serious cooking with a commitment to mindful gastronomy and zero waste. Even the decor and plates are made from recycled materials. Chefs Amerigo Tito Sesti and Yoan Martin craft a sharp Mediterranean-inspired menu, using only Thai ingredients, many grown on the rooftop. Dishes such as mackerel with smoked fermented chilli boast clever, clean flavours. Go à la carte or try the playful Chef's Cuts menu.