Predominantly draped in black and dimly illuminated with hues of yellow, red and blue, the 120-seater looks more like a swanky bar than a sophisticated restaurant. It is, however, home to some of the most delectable and exquisite dishes along the outskirts of Singapore’s business district.

Despite being only 4 months old, the restaurant exudes a maturity in the standard of service, coupled with its promise of gastronomic indulgence, complemented by the DQ Martini Bar, which boasts an array of more than 60 varieties of martinis (priced from $20 to $40) from fresh fruit concoctions to more unorthodox creamy blends.

Don’t be surprised to spend the initial few minutes overwhelmed by the expansive martini menu, the brainchild of mixologist Kumar, whose impressive resume included winning the “Best Bar of the Year World’s Gourmet Award” in 2007 and 2008, and being handpicked to helm the Mezzanine Martini Bar at Singapore’s Hyatt Regency.

The DQ martini bar prides itself on the velvety and smooth texture of its DQ vodka (using the finest Swedish wheat) and having almost every conceivable martini on the planet.

UrbanWire’s favorites include the kiwitini (fresh kiwi juice, vodka and melon liqueur) and the cappucinotini (vodka, coffee liqueur, espresso and cream).

For all the appeal of the martini bar, the key draw lies in the reconstructed fusion dishes that the lounge offers. The 5-course dinner (complementary with any 2 martinis purchased) began with the octopus marinated with chilli, fennel and homemade red peppers ($15 à la carte), a fusion spin combining facets of Japanese and Thai cuisines. Served in a martini glass, the octopus had a chewy and succulent bite from the flavorful marinate.

Next up was a freshly shucked Canadian oyster, served on a bed of sea salt (usually $30 for half a dozen). The oyster, with a hint of brine, was drizzled with lemon, and made for a refreshing palate cleanser to wash down the heat from the octopus.

Following up was lobster bisque with lemongrass foam, again served in the signature martini glass. The lemongrass provided subtle flavor notes to supplement the rich velvety body, yet the nuanced difference lifted the dish and prevented it from being too overpowering.

The Argentinian tenderloin cubes ($30) was a surprise addition to the usual 5-course dinner. Dressed with kombu (a Japanese kelp) and togarashi nanami (a Japanese blend of peppers), the bite-sized pieces were tender and savoury. In spite of its mouth-watering goodness, we think this dish is for the brave with its aggressive seasoning and spice.

Both of the mains of the night had their individual charms and flaws. First up, the Black Cod with Gingered Miso, Potato Pearle, Tomato Ragout and Kombu Salad ($24) was expertly simmered over a low heat. While the star of the plate, the cod, was buttery and exquisitely prepared, the unsung hero was definitely the gingered miso, an ingenious replacement for mundane salt. That combined with the punch of ginger made the condiment accentuate the smoothness associated with cod.

While visually agreeable, the tomato ragout fell short of our expectations with its unpleasant tartness, and didn’t harmonize well with the dish.

Duck confit ($24) was the second option for those who might prefer poultry. Though dishearteningly overcooked on the outside, presenting a tough and sinewy exterior, the flesh was thankfully more palatable. Despite being disappointing overall, the saving grace of the protein lay in its exemplary presentation (it was nestled on an attractive assortment of cherry tomatoes, verts sans pepins and yam pearle) and excellent seasoning.

A deconstructed interpretation of the perennial chocolate rounded off the gustatory journey. Presented as Poached Strawberries and Chocolate Soil ($8), the dessert was a compelling marriage of balance and poise. The strawberries, poached in sugar syrup, were delicate, and marked a sharp contrast to the crunchy, crumbly and bittersweet dark chocolate, resulting in cravings for more of the decadent delight.

Executive chef Darren Tai (who previously spent 11 years at French restaurant Absinthe) also popped out of the kitchen to share his inspirations and concept behind the menu of the WA Dining Lounge. Stressing that his food is a modern take on traditional cuisines, the 30-year-old explains, “[When tasting the dishes], your palette backtracks, because it reminds you of something you’ve tried before, but it realigns and accepts it as something new and modern.”

Darren’s passion for quality was evident as he talked us through the process of how food is conceived at the WA Dining Lounge. Even elements most would consider unimportant, such as the air conditioning of the restaurant, weren’t overlooked, and were taken into consideration to ensure that the food is served at the optimal state.

He also shared transparently on his credo of extracting flavor from the natural ingredients as much as possible by using less butter and paying more attention to the characteristics of the base ingredients.

Thorough, detailed and attentive in service, the experience at the WA Dining Lounge was certainly an enjoyable one, and many of the patrons have expressed a desire to return.

“I had a good time. The décor looks amazing and the food tasted great, although some were too strong for my taste. However, the martinis were top-notch, I might go back for more,” said Venus Teo, 19, a student and one of the customers.