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Le Binchotan

436 Wishlisted
Le Binchotan is a French-Japanese restaurant based on French techniques and the centuries-old practice of grilling using binchotan -- a rare and highly prized Japanese charcoal. Jeremmy Chiam, the Chef-Owner, brings to the table a seamless and sophisticated blend of French and Japanese product and technique, enriched with deep smoky ‘binchotan’ flavours and surprising touches. Uniquely for its market profile, the restaurant features an outstanding and carefully curated list of wines, sakes and cocktails for pairing. A warm and genuine all-Singapore team and accessible prices deliver sheer culinary seduction and heart, whatever the occasion. (Entrance via Gemmill Lane)

115 Amoy Street
Singapore 069935

(open in Google Maps)

06:00pm - 12:00am


11:30am - 03:00pm
06:00pm - 12:00am

11:30am - 03:00pm
06:00pm - 12:00am

11:30am - 03:00pm
06:00pm - 12:00am

11:30am - 03:00pm
06:00pm - 12:00am

11:30am - 03:00pm
06:00pm - 12:00am

View Address & Details


From the Burpple community

Yoghurt ice cream, feuilletine

The smoked chocolate had a crumbly texture. Smoked with applewood, there's a unique smell/flavour that's v familiar, yet doesnt associate w food imo. Not for everyone

The dark chocolate+hazelnut taste was there but somehow it wasnt the most enjoyable, maybe because it's lacking in sweetness. Interesting use of compressed beetroot for the crunch, yoghurt ice cream was decent and the meringue was not bad. I like their crushed feuilletine which was v crispy and sweet(present in the Corn dessert as well)

Overall hits and misses for the different components of the dessert, and i definitely wont spend 20 on it

Corn taste was apparent but the texture leaves a bit more to be desired. Abit watery, could have been more creamy for a restaurant of this perceived calibre

PSA skewers not avail for lunch, everything else on the Ala Carte menu is

The short Rib was prepared q well, see the Char but hoped for more smokiness. Not the most tender but it was ok

Sauce had a tanginess and really nothing much else, didnt really work with the beef.

Rlly good. Konbu shio and sauce were standard, but it was the sweet salty and supremely fragrant sakura Ebi that really stood out, probably the best sakura Ebi I've had

1 Like

A lot has changed since the previous rendition. Now there's a dashi jelly layer, the puree is from cauliflower, and the caviar is rlly caviar.

Felt that while the uni was good(lacks the excessive brininess that i dont like), overall the dish lacks the impact that i was hoping for. Maybe cos it's a cold dish and served in an air-con room

1 Like