Securing a reservation at Atelier Binchotan in Taman Desa feels like a stroke of luck, which I was fortunate to have. The limited availability is due to the small size of the restaurant, which can only accommodate 12 people per seating. During the MCO period when I visited, there was a limit of 8 people per seating.
The restaurant has a simple and straightforward atmosphere, with no fancy decorations or elaborate table settings. Instead, diners can watch their food being prepared in a large open kitchen. Kar Hong and his team handle the cooking, with Kar Hong focusing mainly on ensuring the flavor and quality of the dishes.
You have the ability to observe your food being prepared from a close
Many famous chefs use binchotan charcoal because it doesn't have a strong odor like lump charcoal does, allowing diners to fully appreciate the natural flavors of their food. The unique aspect of dining at Atelier Binchotan is its lack of pretentiousness and focus on providing quality substance.
If you want to bring your own bottle, there is a corkage fee of RM40.
Being at Atelier Binchotan makes me feel comfortable and welcome. The team is genuine and doesn't rely on fancy service techniques like changing table settings after every course. The food may appear simple at Atelier Binchotan, but it is full of delicious flavors and a nice charred taste.
Asparagus that is grown in Australia
We tried the Australian white asparagus dish for RM70, which was cooked on the grill and presented with melon shavings and mirin dressing that reminded me of Beurre Blanc sauce. The dish had a light and fresh taste, with a nice charred outer layer on the asparagus.
Tiny hamburger
To be honest, I preferred the asparagus over the popular mini burger (RM15). While the burger was tasty, I don't think it truly showcased the chef's talent. The patty was a bit too dense for me and my companion, but I have to admit that the char on it was fantastic. Additionally, it was very juicy, which was a positive aspect.
Toasted bread with
Priced at RM30, the kaya toast features slices of brioche that are grilled and topped with kaya and shaved foie gras. We found this dish particularly enjoyable because the kaya spread on buttery brioche complements the foie gras, enhancing its savory and richness.
Shima-aji is a
The Shima-aji dish at Atelier Binchotan costs RM60 and comes with tomato jam and a bit of kelp salt. It was a standout for me because the fish is cooked with precision on the grill, giving it a nice charred exterior while keeping the inside raw.
Excellently executed
In order to accomplish this, one needs to have a high level of skill and knowledge in controlling heat and using the ingredients for grilling. The team at Atelier Binchotan excels in this area. They do a fantastic job cooking the fish and creating simple yet delicious condiments. The addition of salt really enhances the flavor of the dish. This attention to detail with seasoning is something that many other restaurants seem to overlook.
Tiger Grouper is a
Sharp corners
I particularly liked the Tiger Grouper dish (priced at RM65), which came with burnt butter Hollandaise sauce and rock melon. I was originally concerned that it might be too sweet, but the flavors actually complement each other well. The sprinkle of salt on the crispy fish skin enhanced the taste of the grouper perfectly.
Cheek meat from
We ordered the Pork Cheek for RM60 and the New Zealand Lamb Rack for RM90, both of which were cooked well. The char on both meats was particularly impressive, with a consistent crust that added a depth of flavor when biting into them.
Soft and smooth texture that melts easily in your mouth. Really enjoyable!
I really enjoy the way this New Zealand Lamb Rack was cooked. It has a perfect balance of charred flavor on the outside and a delicious pink hue in the center.
The green pea Chimichurri complemented the lamb nicely. I was pleasantly surprised that it didn't taste like mushy peas, but instead had a stew-like consistency with the peas still intact. It balanced out the richness of the lamb, which I actually enjoyed.
Rib eye steak from Angus cattle
My friend Jien and I decided to splurge on our meal at Atelier Binchotan because it was difficult to get a table. Even though we were already full, we couldn't resist trying the Sabah King Prawn Paella for RM120 and the Australian Angus Rib Eye priced at RM70 per 100g.
Straightforward presentation with bold and intense flavors.
The ribeye was cooked perfectly by the chef. I haven't had a tastier Black Angus steak than the one served at Atelier Binchotan. The Sabah King Prawn Paella had a delicious crispy bottom in the claypot – I appreciated that it was evenly cooked and not overly charred, requiring aggressive scraping like some claypot chicken rice dishes.
King prawn paella from Sabah
This dish may require some scraping, but you'll enjoy crispy rice bits without any bitter or burnt parts. The prawn is juicy and sweet, with a smoky flavor from the cooking method. If you're a seafood lover, this is a dish you should definitely try.
A dessert made with pistachios and cherries
To finish off the meal, I had a pistachio and cherry tart that cost RM12. It had a light, buttery crust and a sweet filling with a nutty flavor. While it wasn't anything extraordinary, it was a nice way to end the meal. Overall, I liked the food at Atelier Binchotan. It felt like my type of dining experience – no pretentiousness, just delicious food.
If you are able to secure a reservation, I suggest you seize the opportunity. Feel free to order anything you desire, as waiting for another available spot could take up to 6 months. Our bill came to slightly more than RM900 for the items we ordered, which is quite fair given the quantity. If you plan on bringing your own wine, there is a corkage fee of RM40 per bottle.
Atmosphere: 6/10 Cost: 6.5/10 Food: 8.5/10 (not halal) Conclusion: The restaurant has a basic setup with no pretentiousness. The food is excellent. If you prefer a more formal dining experience with table service, Atelier Binchotan may not be the right choice for you.
Atelier Binchotan is located at 28, Jalan 2/109e, Taman Desa Business Park, Kuala Lumpur. You can contact them at 017-788 9096. They are open on Wednesday and Thursday from 6pm to 10pm, and on Friday, Saturday, and Sunday from 12pm to 3pm and 6pm to 10pm. They are closed on Monday and Tuesday.
Here are some other recommendations you might enjoy:
– Alta Pizza in Bangsar
– Nam Hing Loong in Temoh
– Leong Wei in Kuchai
– Fatt Hei Len in Cheras
– Wong Seng Kitchen in Taman Desa
– Mi Wantan Kedah on Jalan Lazat
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