Avenue 87 is a Modern Asian concept helmed by two Singaporean friends, co-Chef-Founders Glen Tay and Alex Phan (both ex-Tippling Club). There’s so much attention to detail in this tiny little spot on Amoy Street – from the name ‘Avenue 87’ itself – both chefs were born in 1987 and grew up in Hougang: Glen at Avenue 8; Alex – at Avenue 7. To the well thought out cuisine. The tasting menu here is inspired by foods that Glen and Alex loved growing up. There’s a 4 or 6-course dinner tasting menu at $76/$98++ while lunch sets start at $29++ for 2 courses and $38++ for 3 courses. Snacks to start might include chicken chips and an inventive Kueh pie tee with aerated assam pedas, eggplant, lady’s fingers, cherry tomato, and curry leaves – little morsels of pure deliciousness. The first course might be Fresh Norwegian salmon sashimi with pear, sour cream, and ponzu- pickled wakame, soy wasabi granita, Vietnamese rice paper crackers, followed by a comforting soup made with Sea bass from Ah Hua Kelong, and anchovy buttermilk sauce. For the 3rd course, grilled octopus with house-made sambal, confit egg yolk and torched calamansi in a banana leaf is a highlight, as is the 4th course of Australian baby lamb rack with stingless bee honey sauce. The finesse and thought that has gone into each dish is a celebration of Singaporean creativity and flavour. One to add to your must-try list!