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Taking inspiration from chef Paul Greening’s culinary journeys in Tokyo, Bangkok, Hong Kong and Singapore, UBA packs a real punch in terms of style and flavour. Settle into elegant surroundings, full of red, gold and marble and you’re in for a treat. We started with tender boneless chicken wings stuffed with coriander, lime and ginger, salmon tartare and tempura rock shrimp with a delicious miso dipping sauce followed by black cod for main. The real surprise start of the show, however, is dessert. Lychee and raspberry creme brulee is stunningly presented with a fine red lattice and a dollop of sorbet to cut through the sweetness. And the tofu cheesecake is delightfully theatrical, coming covered in candy floss that melts away when you pour over a jug of plum wine. The rich colours complement that sumptuous decor in a subtle way, making this a really immersive, as well as delicous, experience.
