FOOD & WINE
Taste: Top Tables for June 2025
by Anton D. Javier
06 Jun 2025
06 Jun 2025
From fire-kissed omakase to wine bar revelry, these restaurants reimagine wood-fire cooking, wine, and seasonality with bold flair and global soul.
- FIREBIRD BY SUETOMI
- BIG WINE FREAKS
- BUTCHER’S BLOCK
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Chicken breast with harissa -
Seseri (chicken neck) yakitori -
Soboro claypot rice with marinated egg yolk -
Firebird by Suetomi is the latest culinary arrival at Mondrian Singapore, which opened its doors last month. A collaboration between the Ebb & Flow Group and renowned Tokyo chef Makoto Suetomi, Firebird is the first overseas offshoot of the cult favourite Makitori Shinkobe – a yakitori institution in Japan known for its year-long waiting list. At the heart of Firebird is an immersive 12-seater counter experience centred on tori (chicken) and the primal beauty of wood-fire cooking.
The omakase menu ($188++) is a 13-course journey that treats each part of the bird with reverence – from thigh (momo) and shoulder (furisode) to rarer cuts like neck (seseri) and harami (abdominal wall). Each bite is the result of calculated and expert cooking over open flames, with woods like cedar, oak, and cherry imparting layers of aroma and flavour. Dishes alternate between skewers and composed plates, with daily specials keeping the experience dynamic and seasonal.
One of the highlights is the Soboro Claypot Rice, where minced chicken is sautéed over flame then finished in a donabe with firewood for a distinct smokiness. It is then served two ways, including a Singapore-inspired rendition that features a grated ginger sauce. Global flourishes peek through the menu too, such as chicken breast with harissa and shiitake mushroom beurre blanc. Paired with rare sake labels and highballs, Firebird offers not just a meal, but a meticulously crafted homage to fire, flavour, and finesse.
Visit Firebird by Suetomi at 83 Neil Road, #01-04/05, Tel: 9776 2476
- FIREBIRD BY SUETOMI
- BIG WINE FREAKS
- BUTCHER’S BLOCK
BIG WINE FREAKS
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Half shell oysters with caviar -
Sashimi set, BWF style -
Big Wine Freaks, located in a heritage building along Bukit Pasoh Road, brings together contemporary European wine bar flair and high-energy hospitality. The venue stands out with its immersive design by Italy’s B-Arch Architectural Bureau, theatrical lighting, and a soundtrack of low-groove beats curated by Music Director Candice Teo. Here, wine, food, music, and design meet in a free-spirited, but sophisticated atmosphere that blurs the lines between restaurant and party.
Peruse the menu and you’ll discover a selection that blends modern technique with global inspiration and ingredient purity. Chef Lim Wei Kiat, formerly of Art and Mirazur’s Mandala residency, leads the charge with support from Brand Chef Marat Kalaidzhian. The food is playful yet precise. Think caviar-topped gougères, sashimi served BWF-style, Alaskan King Crab tacos, and mains like beef short rib and lamb shoulder from the Josper Basque grill. A dedicated raw bar is helmed by Chef Keniyoshi Ryohei, bringing bold Japanese seafood flavours with a modern twist.
Wine, of course, is central. The 2,000-bottle cellar champions next-gen producers and natural wines from France, Spain, Austria, and beyond, with over 40 by-the-glass options rotated regularly. Head Sommelier Goh Kher Meng guides diners through rare bottles and small-batch gems from names like Cedric Bouchard, Pascal Agrapart, and Domaine des Miroirs.
Visit Big Wine Freaks at 44 Bukit Pasoh Road, Tel: 6019 0765
- FIREBIRD BY SUETOMI
- BIG WINE FREAKS
- BUTCHER’S BLOCK
BUTCHER’S BLOCK
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Assorted snacks -
Grilled Western Australian Marron & Norwegian Scallop -
Western Plains Kalua Pork Dumpling -
Butcher’s Block continues its tradition of refined wood-fired dining with the Spring IMUA menu. Helmed by Hawai’i-born Chef Jordan Keao, the experience draws from his childhood memories and island roots, reinterpreted through the elemental power of flame and a deep commitment to whole-animal butchery and zero-waste practices. Anchored in the Hawai’ian ethos of IMUA – to move forward with strength and spirit – the menu captures the vitality of spring with flavours that are bold, soulful, and rooted in nature.
The journey begins with a quartet of island-inspired snacks, such as the refined Big Eye Ahi Tuna Poké and Wagyu Beef Pipikaula cured in aged garlic shoyu. New additions like the Grilled Asparagus Rosti and Ahi Tuna Collar Taramasalata draw on memories of home, reimagined with modern technique. Highlights from the full tasting menu include Lomi Lomi featuring smoked hamachi and tomato sorbet, and the Western Plains Kalua Pork Ravioli wrapped in banana leaf and roasted overnight, a brilliant take on Hawai’ian tradition in dumpling form.
Main courses showcase Chef Jordan’s mastery of the wood-fire, especially the Huli-Huli Dry-Aged Duck glazed with caramelised shoyu and cooked over ambient heat, and the Murray Cod fillet paired with turmeric mousseline and bottarga cream. For dessert, the classic coconut pudding Haupia is reinvented with gula melaka ice cream and fermented strawberries. Guests can also opt for wine pairings (from S$158++) or indulge in the Dom Pérignon option (S$408++).
Visit Butcher’s Block at 328 North Bridge Road, #02-02, Raffles Arcade, 6337 1886
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