LUHO

Chef Dennis Tan’s Crows Nest establishment serves as a vibrant laboratory for modern Southeast Asian hawker-style cuisine, blending Malaysian heritage with Vietnamese technical nuances. The tasting journey begins with the signature prawn wonton tacos, where succulent seafood is encased in a shatteringly crisp shell and brightened by a piquant mango-chilli reduction. Technique is paramount in the burnt butter cauliflower, which is twice-cooked to achieve a velvety interior before being paired with a deep, umami-rich eggplant jam and toasted almond crumbs. The air is thick with the fragrance of lemongrass and kaffir lime, particularly in the signature chicken curry, where poultry is braised until tender in a rich, coconut-milk base. Every plate balances the bold heat of sambal with the cooling crunch of Asian slaw and roasted peanuts. LUHO delivers a sophisticated exploration of regional flavors, characterized by innovative textures and a focus on ingredient freshness.