The hype: Nordic concepts are few and far between here, but it seems like that’s about to change with the opening of Mythz & Myths (after the announcement of Unlisted Collection’s Zen no less). Chef Martin Wong of Tess Bar & Kitchen fame strikes out on his own here with an offering that is all at once French, Asian and Nordic, so expect good portions of familiarity as you navigate through a healthy dose of uncharted flavours in his menu.

The vibe: Mythz actually refers to the restaurant and Myths the bar, both located side by side and part of the same entity, but kept conceptually distinct. The entrance to Mythz lies behind an unmissable, large wooden revolving door on the corner of Carpenter Street and South Bridge Road, while the entrance to Myths is, on the contrary, one that’s almost hidden from view down a small alleyway. While Mythz is Scandi-minimalist in design, there’s a dash of steampunk at the bar side, which is also much dimmer compared to the bright and white open-concept kitchen area.

The food: Experimental, modern and experiential, Wong takes customers on a journey through his own mind with his food. There’s only an eight-course dinner menu ($138; $198 with pairing) at the moment, which starts with a bang with his amuse bouche. Don’t expect bite-sized snacks here, but a “four-tiered pagoda of flavours”, as the menu puts it. It’s essentially a glass pyramid of dishes that you slowly unravel. We won’t spoil it for you, but you’d want to whip out your cameras for this one.

Then there’s the hamachi crudo serving as the first course, where yellowtail sashimi slices are delicately arranged in a flower pattern, then doused in fermented orange vinaigrette for tartness. It’s the second course that’s the current crowd pleaser. Placed atop a hollowed-out bone is a biscuit-pastry topped with bone marrow, seed mustard and veal jus. Biting into one of these works you through a layer of textures accompanied with a burst of umami.

By the time you get to the main course of Hokkaido snow beef, you shouldn’t be full just yet. Which is great, because you’ll definitely be after enjoying the A5 wagyu paired with a generous side of creamy potato mash that Wong admits he picked up from his days spent at the now defunct L'Atelier Joel Robuchon. While the wagyu is delish, it’s the buttery truffle mash mixed with generous portions of trompette bits that steals the limelight. Then rounding off the meal is a light, zesty tea made using oxtail, serving as a palate cleanser before dessert.

Throughout the courses, it will be remiss not to pay some attention to the music, which according to Wong, is a playlist selected by him to match the cuisine. His younger days spent as a budding DJ was not for nothing, it seems.

The drinks: There’s a good selection of wines and Champagnes to pair with your courses at Mythz. But it is over at Myths where mixology comes into play. Head bartender Darren Lim concocts drinks that utilises a good range of herbs, spices and fruits. Don’t expect the classics here, but definitely expect a good sour, which Lim specialises in.

Why you’ll be back: Every three months, Wong will unveil a brand new menu (complete with an accompanying new soundtrack). And if this first taste is any indication, we’ll be in for more unusual creations from the depths of his mind that will surprisingly delight.