19/05/2026
Sometimes we don’t need the fancy stuff. We just need to channel more energy, thought and love into the simple stuff.
While pomfret is amongst one of the more prized local fishes, it is nowhere near as fancy/pricey as some of the other fish we have on our menu (tuna, eel, abalone). But that doesn’t mean that it doesn’t have its place. We just need to relook we cook it.
Here we take it off the bone and we dry it in the fridge for a few days uncovered to intensify the flavour and tighten the texture. Then we salt the skin and cook it on low heat under a steak weight till just half cooked. Then we rest it for a few minutes and transfer it skin-side down over a binchotan fire to pop and blister the skin. The flesh-side never gets cooked directly. We rely only on heat transfer through the skin side.
Our all-fish Korean barbecue menu is sold out till the end of June, but there are always cancellations. Please check back our booking site often to pick up on these cancellations. See you at
