The Burn­ing Oak

Food and Travel (Singapore) - - Hot Plates -

French culi­nary skills meet Ja­panese in­flu­ences at The Burn­ing Oak. Although French cui­sine trained, Chef Jeremy steps out of his com­fort zone to of­fer tra­di­tional Ja­panese clas­sic dishes with hearty meats. Must-tries in­clude the 72-hour slow cooked Full blood Black An­gus beef short ribs and the 10-hour slow cooked pork cheeks that draw from French recipes. Look out the out­let’s very own ver­sion of the ten-don that’s bound to sat­isfy. #02-16, Sim­pang Be­dok, 348 Be­dok Road. Tel: 65/9873-6093 www.face­­ing.oak.sin­ga­pore/

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