For the best sunset on a hilltop, European tapas and specially curated wines and cocktails, visit Dusk Restaurant & Bar, the latest dining concept by One Faber Group, when it opens for business from 8 December.

Located 100‑metres above sea level at Faber Peak Singapore and surrounded by lush rainforest, guests can experience splendid sunsets at the hilltop restaurant, while savouring European tapas created by Executive Chef Kenny Yeo, who possesses over 30 years of French culinary skills.

Guests get to chill at a place like no other in Dusk Restaurant & Bar, where its alfresco setting provides an atmosphere perfect for conviviality. This quality is enhanced through various touch points in the restaurant, from the tastefully appointed interior to the tantalising menu and wine list, all tailored for communal dining.

Here are some HIGHLY RECOMMENDED DISHES BY CHEF KENNY YEO:

TIGER PRAWN CAPELLINI (S$28++)

Chef Kenny tosses the angel hair pasta in aromatic lobster‑infused oil and Japanese seaweed to heighten the seafood flavours. Served with juicy giant tiger prawns sautéed Italian-style.

FOIE GRAS AU GRATIN (S$20++)

Marinated overnight in sweet desert wine, the duck Foie Gras is then flame‑seared and served on crunchy baguette slices, topped with truffle balsamic pearls.

FOREST MUSHROOMS WITH SHERRY (S$14++)

Sautéed to perfection under controlled fire and precise timing, the rich Sherry wine cream sauce leaves a sweet aftertaste that brings a pleasant surprise for a mushroom dish.

CITRUS FREMANTLE OCTOPUS (S$25++)

Chef Kenny cooks fresh octopus sous-vide style to 80% done in order to retain its succulence and flavour. Served drizzled with citrus oil with vine baby Pomodoro tomatoes and arugula. The octopuses are sourced from Western Australia’s famous Fremantle markets. 

CÔTE DE BOEUF (S$98++), serves two

A dedication to the true beef lovers, Chef Kenny uses only the best 700g Prime Rib (bone-in) cooked to perfection using sous-vide method, followed by grilling just before serving to enhance the flavour and presentation. Served with roasted marble potatoes, buttered garden vegetables and red wine sauce.

For more info, visit www.onefabergroup.com/dusk