The owner-chef used to run an izakaya and honed his yakitori skills in Japan. After walking through a mini Japanese garden, diners are ushered to their seats on a U-shaped counter to witness the chefs’ grilling tricks. Only local Gui Ding and Sasso chicken are used and not a single part goes to waste. Rare cuts such as knee cartilage, testicles and chicken oysters are limited in quantities and are better pre-ordered. Book your seats early.