Manmaru Robatayaki & Bar

Spearheading the robatayaki (food slow-grilled over charcoal) trend, Chef Danny Leow (formerly of Ozeki) of Manmaru Robatayaki & Bar deftly treads the line between Japanese and Italian cooking, offering an intriguing menu of inventive dishes. Case in point: salmon ikura mille-feuille, where prawns are set atop delicate layers of salmon roe, salmon and caviar.