Benny Lam knows all about big flavours. As former head chef at Sichuan Bang Bang, Heya Bar and, most recently, senior sous chef at Donna Chang, Benny has been chiefly responsible for ensuring that thousands of dishes are fresh, bold and undeniably tasty. It’s a skill that Benny is bringing with him for his new role as head chef at The Terrace – the remarkable rooftop locale perched at the top of Emporium South Bank on Grey Street. Officially taking the helm earlier this month, Benny alongside executive chef Chris Norman, has overhauled the luxurious sky-high subtropical oasis’ all-day menu, taking a savvy fusion-based approach for his culinary tweaks.

The Terrace’s new menu, which spans bar snacks, large plates, sides and desserts, has been shaped by some broad pan-Asian influences, with the bones of the menu wrought from fresh seafood and local produce. Guests looking to lounge with a drink at their elbow and light bites within easy reach can opt for the likes of wasabi fries, oysters with yuzu and lemon olive oil, karaage popcorn chicken with kimchi mayonnaise, fish tacos with pickled red cabbage, and smoky teriyaki fried-eggplant chips. Benny’s larger plates are perfect for anyone seeking a satisfying sit-down dining experience, with Sichuan ‘Ma La’ style grilled Coral Coast barramundi, grilled king mushroom and crispy smoked-tofu steak, spanner crab linguine, and 400 g ‘Baby Tomahawk’ Black Angus OP ribs sure to induce a state of satiated contentment. Save room for dessert, though – the chrysanthemum-tea pavlova and vanilla panna cotta with mango jelly are must-try finishers. Share-style banquets are available for groups, offering a progressive experience that takes eaters through the highlights of Benny’s menu.

For opening hours and booking details, find The Terrace in the Stumble Guide.