Like its name, the entrance is tucked away in a secluded corner among some paintings. The room feels trendy, with a U-shaped marble counter overlooking the open kitchen. The young head chef once worked in a renowned restaurant in the U.S. and his seasonally driven 13-course tasting menu is heavy on seafood sourced locally and from Japan. Dishes like lobster mapo with Sichuan pepper oil, and puff pastry with kaya mousse also show Malaysian influences.