At PiDGiN, we feel that the distinction between casual and fine dining is an old-fashioned one. The globe has become a rather small place these days and the line between eastern and western food has become blurred. Our experiences travelling and working in various continents along with our own proud mix of ethnicities is reflected in Chef Makoto Ono’s food, on the drinks, on the walls. /food Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm rendered with the attention to detail and flavour usually reserved for highly composed profile dishes. These are the cornerstones of Chef Makoto Ono's food; it’s rarely predictable - it's much rarer for it to be overwrought and fussy - but it is always thoughtful, cared for, and prepared with you squarely in mind. /drink A bar equally focused on the classic cocktail guild and on fresh interpretations that make use of our region’s fine local bounty. Additional attention to local sake and soju as well as a tight wine list that is bolstered by a well-curated reserve list for something special from time to time. But perhaps most exciting is the harmony between kitchen and bar that will ensure an equal attention to detail, creativity, and collaboration with the ladies and gentlemen behind the wood as to those in the kitchen.