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A four-tonne, dual-cavity wood-fired oven dominates the open kitchen, and the menu shifts almost daily around whatever the fire suits best. This is a counter-dining barbecue restaurant in Dempsey Hill, where Dave Pynt's open-flame technique draws a direct line from his time at Asador Etxebarri. It holds a Michelin star and a spot on the World's 50 Best list. Counter seats face the grill, keeping the heat and the theatre close.
The awards strongest first
- World's 101 Best #9 · World's Best Steak Restaurants
- The 50 #93 · The World’s 50 Best Restaurants
- Michelin Guide 1 Star
- The 50 #59 · Asia's 50 Best Restaurants
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Pork sangar
“plates ranging from the hearty pork sangar (a pulled-pork sandwich that has been a hit since day one)”
The 50 -
Smoked quail egg
“Smoked quail eggs, king crab with garlic brown butter and beef marmalade with house-baked brioche all show how the kitchen uses fire”
World's 101 Best -
Beef marmalade with house-baked brioche
“Smoked quail eggs, king crab with garlic brown butter and beef marmalade with house-baked brioche all show how the kitchen uses fire”
World's 101 Best
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The neighbors closest first
- Sushi Sato 鮨 佐とう Sushi Eat · 69
- Min Jiang Dempsey Cantonese Eat · 69
- Candlenut Eat · 86
- Torno Subito Regional Italian Eat · 87
- Claudine French Eat · 69
- Pangium Eat · 86
- Jumbo Seafood Drink · 65
- Heng Long BBQ Chicken Rice Barbecue Eat · 69
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