Two dining areas create two distinctive vibes: the bright side is all exposed brick and beam, breezy and casual, while the dark side is the ghost of the former lounge, a dimly lit cave of banquettes and dark herringbone-patterned floors where bartenders sling $18 cocktails. But it’s not the only ghost that haunts the space. Phantoms linger in the form of a menu that changes little from year to year, let alone season to season. If you beat the crowds and cadge a table, you can sup on Susur Lee’s greatest hits: his 19-ingredient Signature Singaporean-style Slaw remains worthy of the hype; heaps of herbs, julienne and pickled vegetables, noodles and seeds doused in Japanese plum dressing play their roles and, tossed tableside, coalesce into sweet, salty, savoury, crunchy theatre. The chocolate peanut butter bar is still kicking around the dessert card—though that’s not a bad thing.