Atelier Binchotan 7 Course Dinner

Post by Chiefeater Kimberly Wan

It all started last year in Q3 when I attempted to make a reservation at Atelier Binchotan through various routes. Each time I was met with disappointment. Finally, on a December weekday, I was able to secure a booking for 2 in March 2023 through their reservation site.

After a long wait, the day of the dinner arrived. Despite some rain and slight traffic, I made it to the restaurant in a loose-fitted dress, eager to try what all the chefs had to offer. My friend and I carefully perused the menu and listened closely as our waitress described each dish in detail.

We ultimately selected six items: the Kaya Toast, Shima-aji, Mini Burger, Fresh Water Prawn, Pork Cheek, and Australian Wagyu, with an additional seventh dish, Marble Goby, added later when notified about their last call.

The Food

We started with the Kaya Toast, a dish for foie gras enthusiasts (though I am not one), which was best consumed immediately for the cloy richness of the foie gras made it difficult to enjoy more than a small serving.

The Shima-aji, a lightly seared fish sprinkled with kelp salt, was packed with subtle flavors and was enjoyable with or without the smoked tomato jam.

The Mini Burger was the highlight of the evening. It had the juiciest pork patty I’ve ever had the pleasure of eating.

The Fresh Water Prawn, however, was kind of a letdown as it was somewhat tasteless and had too soft a texture, though the corn was beautifully carved.

The Pork Cheek too did not meet my expectations. Perhaps it was due to my own assumption that the pork cheek is meant to be soft and tender when cooked. It was well seasoned and tasty so I may order it again now that I know what texture to expect.

The Australian Wagyu was memorable not quite because of it’s cut, the grilling technique, or it’s flavor but rather because of the level of service we received. The chef offered to prepare the 209g piece of meat in two doneness levels and plated them separately to cater to our individual preferences. Something that no other chef at any other restaurant has offered to do for me or my party when it came to a steak to be shared.

The final dish, Marble Goby, was quite enjoyable. The fillet was firm yet not overdone. The Ikura also added a nice saltiness to enhance its flavours. I personally enjoyed the combination with the sugar peas too.

Conclusion

Overall, the experience was positive, with each dish arriving perfectly timed and well executed. I would definitely consider returning in the future.