TOP TABLES FOR JULY

From fire-kissed omakase to wine bar revelry, these wood-fire cooking, wine, and seasonality with bold flair and global soul.

- ANTON D. JAVIER

FIREBIRD BY SUETOMI

Firebird by Suetomi is the latest culinary arrival at Mondrian Singapore, which opened its doors last month.

A collaboration between the Ebb & Flow Group and renowned Tokyo chef Makoto Suetomi, Firebird is the first overseas offshoot of the cult favourite Makitori Shinkobe - a yakitori institution in Japan known for its year-long waiting list.

At the heart of Firebird is an immersive 12-seater counter experience centred on tori (chicken) and the primal beauty of wood-fire cooking.

The omakase menu ($188++) is a 13-course journey that treats each part of the bird with reverence - from thigh (momo) and shoulder (furisode) to rarer cuts like neck (seseri) and harami (abdominal wall). Each bite is the result of calculated and expert cooking over open flames, with woods like cedar, oak, and cherry imparting layers of aroma and flavour. Dishes alternate between skewers and composed plates, with daily specials keeping the experience dynamic and seasonal.

One of the highlights is the Soboro Claypot Rice, where minced chicken is sautéed over flame then finished in a donabe with firewood for a distinct smokiness.