Gingerboy has a futuristic glamour about it, like fine dining Blade Runner-style. Transparent plastic chairs and a gleaming black bamboo wall with fairy lights set the scene for a spunky, sparky dining experience. Waitstaff are informed and savvy, guiding you through the menu, a modern, invigorated riff on seasonal, south-east Asian hawker food. Whole son-in-law eggs, with crisp skin and a slick of chilli jam, burst in your mouth with a great flavour meld, while oxtail pot-sticker dumplings are tender and flaky on the inside. Steamed char siu pork buns are airy, doughy discs layered with pickled cucumber; an unassuming side of fresh Asian cress with sesame ponzu dressing, spiked with beanshoots and coriander, is the kind of thing you want to eat by the handful. Larger share plates include whole baked snapper and red duck curry. There's a dessert share plate if you're struggling to choose between the likes of banana fritters and passionfruit parfait.