From classic Negroni to messy Singapore crab, this menu is bold, playful and addictive

Seasee means Southeast Asian Streetfood Eats Edit! The anagram is intriguing. Passion baby of Saamir Chandani and Rinchan Angchuk, the restaurant serves food that excites both of them; something that they picked from their extensive travels. 

I start with Grind on My Thai, a creative take on the classic Negroni. Cacao-infused gin and Thai spice-infused vermouth, with a playful chocolate cone resting on the ice cube. Bite into the cone while sipping the cocktail, the chocolate amplifies the cacao flavours in the drink. This pre-batched Negroni comes with the bittersweet complexity softened by the richness of cacao that’s lifted by aromatic Thai spices. Pair it with Bak Kut Teh Pork Ribs to get best of both the worlds. Slow cooked braised pork ribs marinated with white pepper, garlic and herbs with meat nearly falling off the bone.

Goi Ga – chicken salad |

Next on table is Goi Ga – the chicken salad. Crisp vegetables and tender chicken came together in a dish that celebrated freshness over bold seasoning. Subtle flavours allow the natural sweetness and crunch of the vegetables to take centre stage.

Saamir recommends Ayam Rica Rica. Made with minced chicken and Thai spices, the dish is galangal-forward. Slightly addictive, it is the sort of dish that tempts you into ordering a second portion before you've finished the first.