Restaurant 80/20

Originally named for its ratio of Thai to imported ingredients, the concept shifted after a relaunch in 2019. Today, 80/20 is led by Belgian-born, UK-raised chef Tav Phutawan, from a Lao family, who describes his cooking as “fun, bold and unpretentious”.

Thai ingredients do not dominate so much as collaborate with others — Andaman grouper with Hokkaido scallops, Khao Yai muscovy duck with N25 caviar — resulting in a vibrant, slightly mischievous pan-Asian fusion.