A passion for Japanese cuisine and quality grilled meat led Chef Jeremy Han to open The Burning Oak in March 2015, as part of the revamped Simpang Bedok Market Place. Specialising in premium Japanese style kushiyaki (known to some as yakitori), or grilled skewers, The Burning Oak uses Binchotan / Japanese charcoal to grill all their skewers. This use of this high quality charcoal made from Japanese oak wood, results in skewers with an even caramelized browning on the outside, while the inside remains moist and succulent.Ambience at The Burning Oak is similar to the rest of the stalls here, on account of the shared casual seating, and clean, bright atmosphere. The stall itself is decked in an understated black, with clean, straight lines. The open kitchen allows one to watch Chef Jeremy Han working the sous vide machine, or grilling skewers over the charcoal grill while flames leap from time to time. You can also sit at the high bar stools which are available in front of the stall.Service at The Burning Oak is completely self-service, with ordering, payment, and collection of orders done over the counter. A buzzer is provided to alert you when your order is ready. Waiting time for order fulfillment is pretty short, about 10 minutes or so, considering that everything is grilled to order!Food at The Burning Oak is Japanese style grilled items, mostly meat (chicken, beef, pork), along with several vegetables items. I find quality and taste of items to generally be excellent, each individual skewer is grilled to order, and contains good flavour on its own. You can taste the smoky flavour imparted by the flames, yet without any burnt parts! Portions are sized for individuals, and prices are affordable, budget about SGD $10 per person for a meal here.Beginning today (5th January 2016), Chef Jeremy Han is expanding his menu! Over the next few weeks, he'll be introducing new items into his menu, gradually changing The Burning Oak from a pure kushiyaki stall, to a sharing platter concept stall. He's still retaining all the items on his old menu though, which is good news!Of the vegetable items, the Cherry Tomato Skewer features juicy cherry tomatoes, which burst with sweet, fruity flavour in the mouth. It has a hint of smoky aroma, and pairs well with the savoury meat items. The Quail Eggs Skewer is decent, with a slight sweetness from the teriyaki sauce glaze, and a eggy, earthy taste, but is ultimately the most unremarkable skewer offered here.Of the meat items, the Chicken Thigh (Negima) Skewer features savoury, tender, moist chunks of chicken thigh, alongside crunchy leeks. The Pork Shoulder Skewer has a thick yet moist cut of pork shoulder, savoury and sweet, with a good amount of fat, and a beautiful smoky caramelisation. With the Beef Short Rib Skewer, you get a thick yet tender and moist beef short rib, marinated / sous vide for 72 hours along with red wine, until the meat tastes sweet, savoury, and earthy, with a slight hint of tannin!The Chicken Meatball (Tsukune) Skewer has tightly packed, chicken meatballs that are juicy within, with an intense savoury salty flavour that is rather pleasing. Overall, the skewers were all well executed, incredibly tasty, and very satisfiying. Total price for all these skewers is SGD $15.20. Highly recommended! Full The Burning Oak review here: http://ivanteh-runningman.blogspot.sg/2016/01/the-burning-oak.html…查看更多
