Binchō-tan (Japanese: 備長炭), also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. Named after the white charcoal, Le Binchotan boasts a sterling menu of dishes grilled to perfection with hints of Japanese and French influences. You can’t go wrong with the selection of yakitori sticks nor fine cocktails at this chilled-out spot right smack in Singapore’s CBD.

Step into the restaurant and you’re immediately greeted by a tastefully designed interior. the space seats only 38 diners, while the long bar that seats 20 guests conveys the idea that Le Binchotan is a place for busy city-goers to wind down and relax.




For cocktail lovers, their house cocktails, such as The Bowtie, The Gin are exciting.  We had this Charcoal Black powder with whisky cocktail.



The Beer without the Beer drink, made from white wine actually.


The Bowtie



They also introduced these selection of wine, sealed in tube.



Head Chef, Jeremmy Chiam, is truly passionate about fusing French and Japanese inspired flavours. He has previously worked side by side with critically acclaimed Japanese chef Hiroki Yoshitake at one-star Michelin restaurant Sola in Paris.


Foie Gras
Shaven Foie Gras, Daikon, Daishi Gelée, Shitake

The signature Foie Gras was pretty stellar. Unlike your average Foie Gras, this version is shaved. Accompanied by daikon, daishi gelée and shitake, this signature dish was well balanced. The saltiness and crisp texture of the shaved foie gras went really well with the delicate daishi gelée.


Next we had the Tenkasu, deep fried mushrooms, pickled Daikon with homemade Truffle Mayonnaise

The crispy mushroom dipped in truffle mayonnaise really enhanced the flavours to another level.


Pork Collar, with Yuzu and Pepper, Shallot

At the heart of the creations here is the use of bincho-tan, or white charcoal, to smoke the meats and seafood. Temperatures can reach more than 1,000 degrees Celsius, thus bringing out the nuanced flavours of the quality ingredients used.

The Pork Collar was grilled to perfection


Foie Gras, Fennel, Orange Marmalade

For those who are used to the pan seared foie gras, this will be your favourite dish.


Chicken Tsukune, soft bones, onions, Tare sauce, ginger, garlic, egg yolk

The Signature Chicken Tsukune followed. Slightly crunchy on the outside and super soft on the inside.


Angus Short Rib, Leek, Nagaimo, Kurosu Jus

Time to get beefy with their signature Angus Short Rib . The dish was definitely one to look forward to.


Cappellini, Sakura Ebi, Shio Kombu, Chives

Many regular guests called this the “Hae Mee”, or the local version prawn noodle.

Somehow the sakura ebi and the oil made the dish so delicious


Coconut Pudding, Cremeux, Matcha, Raspberry Bits

The desserts at Le Binchotan are simply out of this world. The Coconut is a well, coconut-flavoured panna cotta sprinkled with matcha and some berries. The matcha gave the entire dessert subtle aroma that complemented the sweet treat.


Chocolate Creme, Sparkling wine, Orange Compote, Yogurt Snow




If you’re looking for an intimate and intriguing dining experience, Le Binchotan should definitely be at the top of your list!


Highly recommended to make a reservation before heading down to LE BINCHOTAN .

115 Amoy Street #01-04 (Entrance via Gemmill Lane)

Call +65 6221 6065

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