This cosy shophouse Italian restaurant takes provenance very seriously. With every dish served, the chefs patiently share the origins of the ingredients, making it easy to envision the idyllic villages from where the figs, olives and pane Toscano originated. While there is extensive use of the Josper oven and shichirin grill, the cooking is more refined than rustic, with a wonderfully progressive flair. The foie gras semifreddo, kumquats and fig vincotto is texturally rich yet delicate; the tagliolini with sea urchin and caviar shows the same restraint, which allows the ocean-fresh flavours to shine; and the aged duck with apple and crispy skin is elegant and hearty. The highlight of the meal is the perfectly cooked Mayura beef, served with pillowy gnocchi and freshly shaved truffle. Wine suggestions here are also spot-on. In such a cosy, intimate setting, diners will appreciate the efficient yet unobtrusive servers.