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What is it Only 15 diners are admitted per seating to this inimitable barbecue bistro powered by a binchotan grill, where Chef Lau Ka Hong sets the stage with big flavours and tableside theatrics.
Why we love it The menu is a succinct all-killer-no-filler one-pager, refreshed every so often. Come for the flame show and the meats and grills; the Hanwoo ribeye steak is sure to impress, as is the wagyu. We’d suggest you don’t overlook the rest of the menu though, from the pork slider starter with pillow-like buns and a smoky, pink-centered patty, to the golden pomfret with gooseberries, and the duck breast with watermelon and preserved mandarin peels. On our last visit, we ordered not one but two desserts: a pistachio and cherry tart and pulut hitam ice cream, as recommended by our hostess. Life is short – eat two desserts.
Time Out tip Five years on, Atelier Binchotan is still one of the hottest tables in town. Make your reservations up to two months in advance.