Best Dishes at Stoke

The core experience. Each night the kitchen selects a single ingredient — chicken hearts one night, pork organs the next, or seasonal vegetables and seafood. Five handcrafted skewers arrive in omakase fashion, paired with pickles, soup, and bread with liver pâté. The Binchotan charcoal burns hotter than regular charcoal, creating an intense crust while keeping interiors rare.

After pickles, warm bread arrives with a layer of chicken liver pâté made that morning. The wood-fired oven gives the toast a subtle char and smoke. The pâté is rich, almost butter-like, and the toast provides textural contrast. It's a moment of rest before the skewers accelerate.

A elegant pause. The soup is smooth and buttery, warming you while introducing umami from stock. It arrives in a small cup — refined but comforting. This is when you sense the Relæ Copenhagen influence on Jessica Tan's service approach.