Glowing embers … the promising spark of life and the beginning of a new journey.
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, genuine team and accessible prices deliver sheer culinary seduction and heart, whatever the occasion.
Discover our doors and let us whisked you away from the hustle and bustle of the city! Reservations and walk-ins are both welcomed.
Chef-Owner Jeremmy Chiam has had the privilege of working alongside the most talented in the industry. His interest was kindled by Chef Hiroki Yoshitake, the acclaimed Japanese Chef-Owner of one Michelin Star restaurant Sola in Paris where Jeremmy worked.
He then spent eight years honing his skills at some of Singapore’s best restaurants: Iggy’s, which has been named amongst Top 100 in the world; Table at 7 where he worked with popular Chef Karl Dobler; Caffe B at Marina Bay Sands and The Jewel Box at Mount Faber.
All these experiences fuel Jeremmy’s passion for new techniques, where he brings his French artisanal craft and Japanese inspired flavours to Le Binchotan.
Having grew up in a lively and friendly wine village in Southern Italy, the passion for wine and conviviality has always been part of Christian's life. Constantly seeking new experiences, Christian frequently travelled to widen his horizons. Starting out with a short experience at Il Boccone del Prete in Bologna, Christian then began looking for a career in F&B that would further allow him to hone his passion.
Venturing for a career abroad, Christian worked with some of the brightest minds in the industry, one of which was in London at the two Michelin-starred Bubbledogs & KitchenTable, which is the brainchild of two Noma alumnis - James Knappett and Sandia Chang.
Never stopping with his quest for new exciting experiences, Christian then moved to Dubai, and then to Singapore where a brief F&B experience led him to meet Chef Jeremmy Chiam, and the two then built a strong friendship.
In pursue of more, Christian then moved back to Copenhagen to join Ruby Bar - an institution in Europe which is widely regarded as one the world’s best. His experience at Ruby Bar fueled his creativity and innovation which in turn drove him to pursue a few months stint at the groundbreaking lab-distillery Empirical Spirits, founded by Noma and Nordic Food Lab pioneers Lars Williams and Marc Emil Hermansen.
After 2 years abroad, his love for Singapore and strong bond with Chef Jeremmy eventually brought him back to our sunny island. Using all his past experiences and travels, Christian aspires to bring Le Binchotan along a creative route; inspired by Japanese, French & Nordic elegance.