Fitted with an orange counter, this hawker stall in a wet market specialises in refined plant-based cooking underpinned by Western techniques – the chef has years of experience in Western cooking. Diners pick each course of his four-course seasonal set menu from a number of vegan options. Local produce such as black nightshade berry, prickly pear fruit and kumquat is crafted into colourful creations that are both tasty and nutritious.