FOOD AND DRINK:

While you can order à la carte, to immerse yourself in the aesthetic of abundance, choose a drinks package from fruit juices and soft drinks, beer, or free-flow alcohol depending on the occasion. If you have the time and inclination, the latter includes delicious classic cocktails like the Margarita or fusion twists like the Thai mojito for a bit more local flair.

I recommend starting with a salad; not just for your health, but because you can choose your favourite toppings and then have it tossed for you in a perfect mix of vegetables, seeds, cheese, croutons, and tangy dressing.

Follow this with light bites, like handmade Chinese steamed buns and sushi, all made with premium ingredients. My favourite starters included the Jelly mushroom salad, which had a mélange of flavours and textures, and the Som tam from a street-style stall made to my specifications.

I thoroughly enjoyed the flaky Garlic naan with creamy Kali daal, which was hearty and flavourful. I switched back to Thai cuisine for a moreish Tom kha soup, an explosion of piquancy which cut through the rich coconut milk. The local fare here packs local-level heat, so specify if you are going a milder route! I had a savoury Chinese vegetable stir fry next, which helped cool the fire.

Don’t overlook the pasta station as being too generic; each of their sauces is what you’d expect from a top-notch restaurant, and each plate is made to order. Their Pesto, Kee mao, and Alfredo al funghi were delightful. For those who enjoy meat and seafood, Goji Kitchen + Bar specialises in South American Parrilla-grilled meats and ocean-fresh seafood. Their spicy green chilli seafood sauce was a thrilling accompaniment to the ice-cold Blue crab and Blue mussel.

Leave room for dessert, as there is enough to constitute a meal of its own. Don’t miss the Signature young coconut cake, which is fluffy and rich all at once. In contrast, the Chocolate cake is dark and fudgey; save it for the last bite. I particularly enjoyed the Strawberry pudding, and the Salted caramel cream puff for an airy, melt-in-your-mouth treat. The cherry on top was the homemade ice cream bar; I went for Chocolate, and covered it in nuts, crumble, fresh cream and a caramel drizzle, and I don’t think I could have chosen better.