Restaurant Uwe, which opened late last year, attracts foodies who loved chef Uwe Opocensky’s fare at the Mandarin Grill + Bar and Krug Room at the Mandarin Oriental, where he was previously executive chef.

Restaurant Uwe is a small space, seating around 20 people, and there has been a waiting list of several weeks since its opening. The restaurant serves seasonal tasting menus, and Opocensky is known for his visually stunning dishes such as his edible landscapes, which he changes every few months.

On the menu was the seaside starter. The table became a canvas for seafood, featuring deliciously fresh scallops, salmon and oysters on coral and driftwood. We couldn’t stop dipping our bread into the melted bone marrow candle. His seasonal six-course tasting menus also include meat dishes. We tried a dry-aged, slow-roasted lamb – the leg was presented on a platter before it was cut – which came with sides of roasted carrots, Brussels sprouts and mash potatoes. The prawn was presented solo on a plate. It was fine, though it did look a bit lost. There was also a seasonal artichoke dish and sea bass topped with caviar.