For chef Anna Chen’s first stand-alone restaurant, she opted to open a 32-seater in the west end. Blonde wood accents the minimalist room, and soulful tunes play overhead, foreshadowing Chen’s highly elegant take on comfort food. Buoyed by her knowledge from stints at Figo and Scaramouche — plus an upbringing in India — Chen has composed a seasonal menu for Alma that is distinctly her own. Everything is made in-house, from the pork wonton and noodles (a day one staple) to the soy sauce. Scallion bread and parmesan fritters round out a savoury menu bursting with strong flavours. The aforementioned soy sauce is found in many of the menu mainstays. The service is insightful and warm.