Li

Chef Heng Kit, formerly of Kitchen Table, heads the open kitchen at neighbourhood restaurant Li, where updated Malaysian fare comes in the form of pork toast (think roti babi made with chilli mayo, house-made sourdough, and lots of cilantro), rice bowls (with a ginger scallion sauce that’s reminiscent of the sauce in chicken rice), a pan mee-like version of pasta with slow-cooked pork, ikan bilis congee, and more. For dessert, order the lychee with coconut milk, meringue and lime granite that’s made in house for a sweet finish. With lots of white walls punctuated by old wooden chairs, the space evokes a minimalist kopitiam vibe.