Under the serene gaze of a large bust of Buddha at the restaurant's entrance; the rebirth of the former French bistro is complete. Successfully combining diverse culinary traditions into a cohesive menu can be challenging, but the pan-Asian approach is executed with finesse here. Oxtail entree is a good example. The fall-apart meat is cooked slowly in a rich, fragrant lemongrass and star anise gravy, served with a roti-style pancake and fiery chilli jam on the side for an optional kick of heat. A signature duck curry combines pink-roasted breast in a thick red Thai curry with grape eggplants, caramelised pineapple and roasted shallots for a perfect balance of flavours. The succinct dessert menu boasts fresh fruit-based sweets, such as pineapple compote with a lemongrass and ginger brulee, or the irresistible and diet-busting combination of crisp-battered lady finger bananas with salted coconut caramel. It's not quite Nirvana, but they're on the right path.