Hidden away in the back alley of Amoy Street is this 38-seat restaurant, named for the Japanese white charcoal used in grilling. Its cosy interiors mimic a tubular wine cellar, making it ideal for business and casual dining. The menu boasts a unique fusion of Japanese and French cuisines, such as the shaven foie gras with a pâté-like consistency that comes with daikon for a refreshing twist, as well as the shiitake mushrooms and dashi gelée. The cappellini, studded with sakura ebi, shio kombu and chives, comes in a generous portion, while the 18-hour slow-cooked Angus short rib is seasoned with a savoury Japanese black vinegar glaze, and served with burnt leek purée and nagaimo (mountain yam) fries. Staff are patient in explaining the elements of each dish and aren’t shy to give recommendations for those unfamiliar with its fusion fare.