Asiatique, opened by chef Peng Looi in 1994, moved to its current Highlands location in 2002. Several small dining rooms compose the multilevel restaurant, which features a minimalist black-and-white décor with wood and glass accents that allow the artful food presentation to shine. Highlights of the dinner menu, which is dominated by seafood, may include peppercorn ahi, and scallops and freshwater tiger prawns sautéed with garden vegetables in a spicy Thai basil sauce. There are ample non-seafood options as well, such as chargrilled, lemongrass-scented Angus medallions and a five-spice pork chop. Full bar. Serving dinner nightly.