7 p.m.
The Main Course
South African chef Timothy Bruyns gave the city’s dining scene an upscale locavore boost when he opened The Tiger’s Eye in late 2015. White walls, black steel, local wood, and the whiz of tuk-tuks and motorbikes outside the window set the stage for Bruyns’s artful cooking. The menu is centered around his progressive technique with traditional Cambodian ingredients. What he can’t source from local markets, he forages himself. Expect dishes such as raw and cured tuna served with house-cured fish roe, banana heart, water lily stems, and a spicy-sour dressing with holy basil gel.
This appeared in the September-October 2017 Issue.
