01-04, 115 Amoy Street (entrance via Gemmill Lane), S(069935) TEL: 6221 6065
Hidden away in the back alley of Amoy Street is this 38-seat restaurant, named for the Japanese white charcoal used in grilling. The menu boasts a unique fusion of Japanese and French cuisines, such as the shaven foie gras with a pâté-like consistency that comes with daikon for a refreshing twist, as well as the shiitake mushrooms and dashi gelée. The cappellini, studded with sakura ebi, shio kombu and chives, comes in a generous portion, while the 18-hour slow-cooked Angus short rib is seasoned with a savoury Japanese black vinegar glaze, and served with burnt leek purée and nagaimo (mountain yam) fries. Staff are patient in explaining each dish and aren’t shy about giving ecommendations.