Having passed by the inconspicuous Gemmill Lane a couple of times, I’ve always been intrigued by that 35-seater restaurant with interiors mimicking that of a train tunnel. Le Binchotan has been around for a couple of years now and was recently taken over by Chef-Owner Jeremmy Chiam who has had successful stints at Iggy’s and the Jewel Box in Mt. Faber. Recently, I was invited over to check out the French-Japanese fusion restaurant for the new menu that Chef Jeremmy introduced.
We started off the dinner with the Uni & Caviar (S$25), a visually striking dish. As suggested by the name, this is not your typical corn mousse. The highlight is the generous layer of caviar, shoyu pearls and bafun uni on top which really adds a nice sweet-salty contrast. I love the creamy nature of the corn mousse which is made even creamier by the supple pieces of fresh uni. For something this premium, you’d expect the price to be inaccessible but at $25, it’s reasonable. This is Chef Jeremmy’s way of thanking clients for their patronage. Le Binchotan has had a number of repeat customers just for this starter.
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