A chic venture from chef Scott Bagshaw, this cozy window wrapped Crescentwood dining room slings impeccable adaptations of pan-Asian cuisine. All dishes are served as small shareable plates, with chopsticks as the preferred utensil. Try one of the many flavour options of steamed buns, like smoked duck or soy braised shiitake, before delving into the rest of the innovative menu. The beef tartare, topped with quail egg and served with buttery sourdough, is one of the best in the city. Wine lovers will obsess over the carefully curated bottle selection.