Almost everything here is grilled using high carbon charcoal made from oak called Binchotan. Highlights include the kaya toast with foie shavings and the king tiger prawns. Nonetheless, the protagonist of my meal would have to be the Angus rib eye. Perfectly cooked to a nicely charred medium rare, it was well seasoned and accompanied with a Robuchon potato mash. Unctuous, sweet and divine.
Atelier Binchotan | 28, Jalan 2/109E, Taman Desa Business Park, 58100 Kuala Lumpur | +6017 788 9096 | Atelier Binchotan on Facebook | Wednesday-Thursday, 6pm-10pm; Friday-Sunday, 12pm-3pm, 6pm-10pm