The fried eggplant is creamy and cumin-forward, paired with tart pomegranate and fragrant fried shallots that add crunch. Reviewers consistently praise the balance between the rich yogurt-sesame base and the bright acidity of the pomegranate, calling it one of the standout appetizers.
Tips from diners
Order this as your first dish — the balance of creamy eggplant and crunchy shallots sets the tone for the meal.
The noodles are described as 'wonton-mee reminiscent' and tossed in a sharp, fragrant ponzu that carries sweetness from pear slices. The smoked duck provides depth. Reviewers specifically praise the simplicity and technique — the sauce-to-noodle ratio is considered nearly perfect.
Tips from diners
Order this if you want to understand Chef Gary's technique — the ponzu balance and noodle texture showcase restraint and precision.
This dessert combines delicate floral notes from elderflower ice with the creamy warmth of torch ginger (bunga kantan). Longan adds a subtle sweetness and floral undertone. Reviewers consistently call it 'refreshing' and 'incredible' — a finale that feels both adventurous and balanced.
Tips from diners
Order this to finish the meal if you want to end on a light, aromatic note. The bunga kantan cream lingers pleasantly.
The sweet potato achieves a burnished, crispy exterior through the charcoal grill, then meets cool, tangy smoked yoghurt. Ulam raja (a bitter Malaysian herb) adds piquancy. Reviewers describe it as 'sweet, rich with a crunchy zing' — a surprising side that works as a standalone dish.
Tips from diners
One order feeds 2-3 people as a side. The charcoal char and smoked yoghurt make it substantial enough to order even if you're skeptical about sweet potatoes.
The fish emerges from the charcoal with buttery texture and subtle smokiness. The peanut sauce adds depth without overwhelming the delicate flesh. One reviewer noted the 'shio kombu butter brings savoury goodness' that lingers after each bite.
Tips from diners
Ask about the daily fish selection when you book — availability changes with seasonal sourcing and the charcoal cook can take 20-25 minutes.
Opened by Chef Gary Anwar and Chef Miyuki Nakai, Ember focuses on sustainability and locally sourced produce. The concept centers around charcoal grilling, with everything coming off the grill carrying a signature smokiness. Open kitchen, minimalist decor, modestly priced for the execution level.
Book a table 2-3 days in advance — the open kitchen and small dining room fill quickly, especially weekends. Call +60183232786 directly.
BYOB wine is permitted with a modest corkage fee. There's no alcohol license but they welcome outside bottles, which makes group dinners more affordable.
Arrive hungry and allow 2+ hours for the meal. The small menu (5-6 sharing plates) means you'll order multiples, and charcoal cooking is intentionally unhurried.
The minimalist open kitchen is the main visual feature — request a seat where you can see Chef Gary at work. The noise level builds as the night progresses.
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