Ramro

Named after the Nepali word for "beautiful and good," the kitchen shifts between three distinct menu formats: a la carte, a six-course tasting, and industry night pulutan. Diners can expect creative plates like ube gnocchi alongside a standout cheddar and parmesan ice cream drizzled with olive oil. Because the restaurant is run by a minimal crew who double as bartenders and cooks, the service is warm but leisurely. Seating is scarce, so booking ahead is key.