The first is a seafood bar that offers more elusive oysters like Totten Inlets from Washington and small plates like rainbow trout with egg yolk, almond milk and pickled mustard seeds. Gibson takes up the second floor, where there’s all manner of carpaccio and ceviche paired with bar programme director Aki Eguchi’s extensive list of cocktails. Dive bar The Flagship is accessed through a dim corridor, which leads to a space that houses a 100-strong collection of rare whisky labels. 18/20 Bukit Pasoh Road. Tel: 6750 4461
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