For those in the know, Travis Masiero needs no introduction. Formerly the founder and owner of the ever popular Spruce in Phoenix Park, his newest baby is Luke’s Oyster Bar & Chop House set just off Club Street. If the name wasn’t enough of a giveaway, the display counter of oysters on ice in the front should make things clear. The feel of the place is classy yet relaxed, everything from the L-shaped marble top bar to the crisp white linens to the vest-wearing servers channels a chic brasserie, while the food is inspired by comforting American classics (think along the lines of pot pie, mac & cheese, and crab cakes), with an emphasis on East Coast favorites (it’s no coincidence that most of the seafood’s sourced from there). A perfect example is the clam chowder ($17), done in a creamy New England-style with nuggets of littleneck clams and potato cubes; one of the best in the city. Pass on the pedestrian tomato salad with feta, cucumber and beetroot ($23) and opt instead for the spectacular M.F K. Fisher’s Oyster Pan Roast with bottarga ($21), served alongside sea urchin buttered-toast (Masiero’s not pulling any punches with this one). But it’s not all about the seafood here, the meat is good too. The fennel-spiced bone-in pork chop ($60) was an easy choice, a substantial enough portion and complemented beautifully by house-made apple jam; although we’ll be the first to admit that 60 bucks for a pork chop (yes, we know it’s Kurobuta) without any sides is a little much to shell out. Throughout the meal, we were impressed by the attentive and well-trained service. We didn’t even make it to dessert (despite how tempted we were by a slice of key lime pie), but if their other offerings are anything to go by, we doubt we’ll be disappointed. It’s also open till late, a real bonus in our book. Our one gripe—Travis, just turn down the music several notches, please.

Don't miss: Clam chowder. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).