A bare-bones interior sets the tone for The Modern Pantry—with muted design touches, this two tier restaurant and shop lets the food do the talking. Colorful plates with inventive flavor pairings—tuna and yuzu ceviche, seabass with artichokes and tarragon salsa, miso marinated steak with turmeric chickpea chips—come out of London transplant Anna Hansen’s kitchen.

Earning her pedigree at the Sugar Club and Providores, Hansen’s palate is clearly influenced by mentor Peter Gordon’s signature fusion flavors. French technique paired with Japanese ingredients, Indian spices with Spanish tapas—certain combinations, like the roast peanut panna cotta with Kalamansi lime-wasabi jelly and a sesame honey wafer, might sound a bit too creative, but take the chance, most risks pay off.

Laid out over three spaces, The Modern Pantry’s ground floor cafe serves three meals daily while the pantry shop sells precious take away snacks and traditional cafe items. For a more settled meal, walk one floor up to the main dining room.