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Restaurants
Carbon
Fuelled by flames, the fare at Carbon spans cuisines and cooking techniques while upholding the timelessness of grilling
No stranger to evolution, Carbon constantly reinvents itself while shining a spotlight on seasonal produce and emerging culinary trends in thoughtfully developed dishes like its signature duck breast, aged using a meticulously researched process for over 20 days and its cured Hokkaido scallops smoked with juniper leaves from the restaurant’s own shrub and served on carrot vinaigrette puree alongside cubed apples and smoked tobiko.
TATLER TIP
Carbon’s wine list comprises at least 12 white and red labels, a selection curated by head chef David Tay.
Must Try
- Stuffed Wings
- Smoked Hokkaido Scallops
- Dry Aged Duck Breast
