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Indra Kantono and Gan Guoyi, the husband-and-wife team behind Sugarhall and Jigger & Pony, have tapped into their holiday memories for their new 40-seater seafood restaurant, Humpback, in Bukit Pasoh. Having shucked live oysters off the Washington coast, they’re channelling their newfound love for fresh seafood into a raw bar, with shells culled from coasts around the world.
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The tight menu of fresh raw oysters is complemented by executive chef Polo Seah's dishes of sea life like calamari, mussels and black cod, as well as refreshing plates of beetroot with citrus and pine nuts.
Manning the bar is Sugarhall drinks maker Long Yishu. He serves white spirit cocktails created by the group's bar programme director, Aki Eguchi, while other drinks like white wines and bubblies are also on hand to lift palates in between forkfuls of seafood.
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