NOTA’s Philosophy – Woodfire & Charcoal Cooking
Before we dive into the main topic, let’s talk about NOTA Cafe Restaurant’s fire. At the heart of NOTA’s culinary philosophy lies our signature woodfire and charcoal cooking method. We are breathing new life into dinners by welcoming a new addition into our menu centred around just that – Butcher’s Board.
Butcher’s Board is a humble wood-fire dining menu, an expression of our chefs’ affection and finesse of cooking with wood-fire and charcoal.
We hold the use of charcoal in the highest regard throughout the preparation of our Butcher's Board. The real challenge here lies in mastering the art of managing and working with fire, a skill our chefs have honed over time. It's an intricate process that demands both vigilance and patience, far more time-intensive than electric oven grilling. However, the taste that emerges when these meats meet the searing heat of our charcoal grill is truly irreplaceable by any other cooking technique.
When East Meets West
Led by Head Chef, Jack Yeoh, who brings his experience from his early years in Switzerland, where he learned his butchering skills, the menu features quality produce, meats, and prime cuts sourced from around the world translated through fire. The concept behind Butcher’s Board is to offer customers an authentic taste experience, “原汁原味”, showcasing the original flavours of a diverse selection of carefully chosen meats and prime cuts, including the less commonly seen venison. Chef Jack has innovatively experimented with sauces to provide guests with a unique tasting journey, combining spices, acidity, and natural sweetness.
By incorporating classic French cooking techniques with a Japanese twist, we strive to create exciting new flavours that adapt to the local palate. French cuisine, known for its elaborate preparation processes and the creation of essential classic sauces used worldwide, meets the simplicity of Japanese influence. Each step in the culinary process is meticulously honed, contributing to the final creation: a simple, refined dish that bursts with intense flavours.
Meats, prime-cuts, fresh produce, through woodfire and barbeque.
Through this menu, we wish to bring about a humble barbeque experience, like how you would host your own barbeque parties at home. From Black Angus Ribeyes, whole Spring Chicken to a sharing Black Angus Tomahawk, you can find single portions or order to share through our selections from the Butcher’s Board.
Our meats are brought into the kitchen, deboned, trimmed, portioned, and weighed by our chefs. All meats come in different sizes and are weighed accurately for you to choose your preferred size.
Last Reunion of The Year
This festive season, as we celebrate Thanksgiving and the upcoming Christmas festivities, we're embracing the season of giving in its truest form. It's a season for giving love, giving thanks, and showing appreciation. Our new dinner menu, the beloved Butcher's Board, is a testament to our desire to celebrate these values with you.
This marks the beginning of our journey into the holidays, where we plan to unveil more exciting items and special plans to make your Christmas truly magical. So, as you gather around our table this festive season, know that we're thankful for your presence and eager to share the love, joy, and the rich flavours of our Butcher's Board. Thank you for being part of our journey this year, and here's to many more meals together, filled with warmth, laughter, and gratitude next year.
For reservations at NOTA Cafe Restaurant, book a table here.