Michelin-recommended Char Restaurant bids heartfelt farewell ahead of 26 Nov closure
Nearly a decade since it first opened, Char Restaurant has announced that it will close on 26 Nov. The restaurant at Jalan Besar is widely acclaimed for its ‘one-of-a-kind’ char siew and ‘often hailed as the best in Singapore’.
The news was first shared on their Instagram page on 11 Oct and more details were given through a media release on 17 Oct.
Char Restaurant was founded by 2 British brothers with the goal of changing Singapore’s Cantonese roast meat scene, and sported a confident tagline: one-of-a-kind char siew.
Their noble efforts have surely borne fruit, for the eatery received a Michelin plate from 2016 to 2018 as recognition for their excellent Cantonese dishes, as well as a spot on Michelin’s list of Fine Cantonese Food in 2018 and 2019.
As The New York Times so eloquently described Char Restaurant’s char siew, ‘The first bite hushed us — the meat (char siew) was so soft and packed with flavor I could almost feel it melting on my tongue. The roast pork belly had a lovely tenderness, too, a striking juxtaposition with the crackling crispness of the skin.’
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If you’re somehow apathetic to char siew, some of Char’s less conventional dishes might bring you around. Introduced earlier this year in Feb 2023, their Mala Char Siew is infused with 13 different spices for rich, complex flavours and a balanced kick.
A quirky dish that has its basis in some logic, the Spicy Sichuan Chicken with Ice Cream is supposedly a solution for less spice-tolerant eaters. The casein in ice cream (also present in milk and dairy products) theoretically combats capsaicin by breaking down the spicy chemical, but you’ll have to try it (before 26 Nov) to believe it.
In response to AsiaOne, co-owner Karan Low shared that the restaurant is closing as she and her husband, Anthony Ung who co-owns the eatery, were making plans to migrate.
“It has been a party every day since we started,” reminisced Anthony Ung. ‘We were newbies in Singapore’s vibrant F&B scene, but the journey taught us invaluable lessons and blessed us with wonderful friendships.’
However, there is hope that their legendary char siew may grace Singapore’s tables once again.
‘This isn’t the end of Char. We may come back one day in a different form, here or in another country,’ said Anthony in the media release.
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