Hummerstons

Japanese-American chef Bouk Cebula’s light-drenched, warehouse-like restaurant, bar and lounge is seductively hidden in a corner of Robertson Walk’s second floor. Notable dishes include the quesadilla with smoked duck and the tarte a roon, vanilla ice cream and stewed apples served on a macaroon base. The Montreal poutine is a curved plate of thick, self-cut fries layered with roasted mushrooms, pan-seared foie gras and grated Emmental cheese, doused with beef gravy and decorated with fresh herbs.