The first thing to say about 1111 Ones? You shouldn’t be thrown off by the name. Why? It shares the building where it’s located with esteemed restaurants such as Mono and Ryota Kappou Modern.

At the helm is Hong Kong-raised chef Will Leung, who vows to showcase seasonal, sustainable seafood and premium hand-picked vegetables. And each dish is intricately plated and borrows inspiration from award-winning landscape photographer Kelvin Yuen’s photos.

The interiors were designed by Myron Kwan, who has decked the space with a textually rich ceiling inspired by Arizona’s Antelope Canyon, a subject of one of Yuen’s landscape photography collections.

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We started our eight-course menu with amuse-bouche egg waffle, tomato tartlet and mini breadsticks served in a treasure chest with a contemporary Asian lattice design.

The egg waffle set the tone for chef Leung’s Hong Kong themed dishes to come. Next up, the king crab on top of a bed of bamboo shoots, with Kristal caviar, black fungus and hua diao wine. We loved the texture of the Asian ingredients, and the yellow wine was subtle but paired well with the caviar.

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Like all the dishes, the soup course was plated beautifully to match Yuen’s photography and is also a winner. We admire the chef’s courage in including a contentious ingredient, often perceived as fishy, with dried oyster centre stage. The bivalve was served in a consomme of mushrooms and chicken, and the course was a symphony of brininess and umami flavours.