Sliding doors shield diners from the bustle of the busy shopping hub. Chef Talib Hudda not only helms the kitchen, but also took care of all the design, including brass vegetable inlays in the wooden floor. Inspired by his upbringing and eclectic experiences, he crafts pescatarian tasting menus that push boundaries and follow the seasons. Try the blue lobster with wine-braised shallots and Chinese sauerkraut in dashi beurre blanc and bonito espuma.