It has white-washed walls, white floorboards and white furniture accented with signature Santorini blue cushions.

Order a selection of dips ($32) and pita bread ($4 each) and a Greek salad with a block of feta ($22) to start.

The tzatziki – a yogurt with cucumber and a hint of garlic – is bright and lively, while the flavourful fava bean puree with raw onions is a joy to eat. I also like the melitzanosalata – moreish smoky eggplant dip. Individual portions of each dip are priced at $15 to $16.

Main courses include the moist salt-baked fish (from $9.80 a 100g depending on the type of fish and an additional $10 for salt-baking), grilled octopus ($36) – tender throughout with a light herbaceous flavour and a deep crispy char on the exterior; and grilled squid ($34) – fresh and sweet, served with pesto and squid ink mayonnaise.

Say “Ah-Sigh-ee”

The acai berry, the much-talked- about superfood that is said to have high antioxidant levels and weight loss properties, is finally gaining popularity here.

The berries – they look like blueberries on steroids – come from the acai palm. They are blended into a pulp and usually mixed with coconut water until a smooth, sorbet-like consistency is achieved. On the palate, acai puree is slightly tart, with a subtle undertone of dark chocolate.

At Absolute Acai at China Square Central, the acai bowls (from $4.90, photo) come with toppings such as bananas, blueberries, granola, coconut flakes and chia seeds. Have it for breakfast or after lunch to prevent the post-lunch slump.

These bowls are also healthier alternatives to beat the heat compared with other cold treats such as ice cream and milk tea with pearls.

Learn to make cocktails

Singapore Cocktail Week starts tomorrow with more than 200 events and 60 participating bars and restaurants. If you’re keen to learn how to make your favourite cocktail, there are a number of workshops (from $35 a person) you can attend.

Tess Bar & Kitchen’s resident bartender Steve Leong will teach you how to make three cocktails, while gin lovers can opt for the gin and tonic workshop at The Spiffy Dapper in Amoy Street to find out what makes the perfect G&T.

Those who want some insight into how progressive cocktails are created should join Luke Whearty and Aki Nishikura’s session at Operation Dagger in Ann Siang Hill.