Finding the door to Maggie Joan’s takes some effort. Its nondescript steel entrance is located at a dimly lit back alley on Amoy Street. Inside, the cavern-like interior is fitted with mostly flea market finds such as delicate glass chandeliers. Head chef Oliver Hyde, formerly from Pollen, is tasked with reinterpreting Mediterranean cuisine. Try the Smoked Quail Waldorf ($22), where its time over hickory wood on the Inka grill gives the bird an intense woody fragrance. We also like the Slow-braised Lamb, Harissa and Pecorino—its bittersweet and slightly spicy harissa marinade is the perfect for the hearty meat.
110 Amoy Street, #01-01. Tel: 6221 5564