one table · twelve seats · amoy street

Auryn

Steam rising off dark ceramic on the pass — 00 — steam on ceramic

One seating a night. Eight services. The kitchen decides.

begin

AU/CO-01 · THE INTENT

Twelve seats. One fire. No menu to choose — the market chose.

What the boats and the growers bring at dawn is what reaches the counter at seven. We cook one meal, for twelve people, and never the same one twice.

tonight begins — beetroot · pandan · rice paper

provenanceCameron Highlands soil

The amuse — nasturtium leaves and beet-pickled onion on a rice-paper crisp — 01 — the amuse

AU/CO-02 · THE RAW

Line & tide

Ocean trout cut against the grain, dressed in the time it takes to reach you. Cold plate, warm rice vinegar, nothing else in the way.

ocean trout · calamansi · white shoyu · ginger flower

provenanceJurong Fishery Port — 04:30 this morning

Slices of ocean trout with wasabi and citrus in a deep blue ceramic bowl — 02 — line & tide

AU/CO-03 · THE GARDEN

The Kranji rows

Vegetables pulled this morning from sandy loam ten kilometres north, cooked barely at all. The sambal is the only heat.

charred baby carrot · heirloom tomato · green sambal

provenanceKranji growers' co-op — row 9

firecharred at 240° — forty seconds, no more

the sambal — pounded at half past five

A grey plate of charred baby carrots, heirloom tomatoes and green sambal in a porcelain spoon — 03 — the kranji rows

AU/CO-04 · THE FIRE

Binchotan

Forty days of patience, four minutes of fire. The room goes dark for one course; the coals do the talking.

dry-aged striploin · black garlic · smoked jus

provenanceCharcoal — Kishu, Wakayama

Dry-aged striploin searing over glowing binchotan coals, smoke rising — 04 — over binchotan

the pot goes on at five

AU/CO-05 · THE RICE

The claypot

The pot is older than the cook — it remembers heat better. Cured eel and lap cheong folded through, the scorched crust served last spoon first.

claypot rice · cured eel · lap cheong · scorched crust

provenanceClay — Jalan Besar kiln, third firing

servicelid lifted at the counter — 19:40

the crust — divided twelve ways, pot-side first

Claypot rice — lap cheong and greens over scorched rice in a black clay pot — 05 — the claypot

AU/CO-06 · THE SWEET

Gula

Dessert keeps its accent: palm sugar burnt to the edge of bitter, the cream smoked over the dying coals of course four.

gula melaka custard · smoked coconut cream

provenancePalm sugar — Melaka, single estate

pairingroasted oolong, brewed cold overnight

one spoon — through the burnt edge first

the last course before tea — take your time

A fluted gula melaka custard on a dark plate — 06 — gula

AU/CO-07 · THE ROOM

The room

A shophouse floor above Amoy Street: twelve seats of charred cedar around one counter, screens borrowing light from the street.

The hearth — binchotan embers breathing — 07 — the hearth, lit at 16:00

Timber shoji screens glowing with borrowed street light — the screens — light borrowed from the street

House ceramics — a stone jar and thrown cups on a timber bench — house ceramics, thrown for each course

The counter — charred cedar grain, oiled nightly — the counter — charred cedar, oiled nightly

AU/CO-08 · RESERVATIONS

The table

One seating a night, twelve chairs. The counter is set at seven; the door opens at a quarter to.

Seatings and pricing
seatings	Tue – Sat · 19:00
omakase	eight services · S$248
tea pairing	five brews · S$68
dietary	notes taken at booking

Shellfish and smoke are ambient in this kitchen — tell us everything when you book.

door: 8X amoy street — one flight up
hours: tue – sat · doors 18:45

Tea in a clay cup with chocolate mignardises

AU/CO-08 · THE SEAL

Take a seat

Bookings open on the first of each month, thirty days ahead.

tue – sat · one seating · 19:00

table@auryn.example.sg