Burning Oak is a culinary gem in Singapore, founded by Chef Jeremy Han. Nicknamed Han Solo. The name was conferred by his peers during times where they witnessed him handling the kitchen solo by himself without compromising wait times and food quality.

 

The brand specializes in open-fire charcoal-grilled meats, seasonal smoked meats, simple to premium donburi selections, and an array of Japanese fusion cuisines served in a humble hawker environment in the (almost) far east of Singapore.

 

Before dedicating 10 long years in the pit, Chef Jeremy was honing his skills from Emmanuel Stroobant, world-renowned chef-owner of a Two Michelin-starred contemporary French restaurant in Singapore called Saint Pierre. He has always wanted to bring quality, innovative food to the heartlands and making sure it's affordable. Throughout the years, he has constantly led his team to deliver new and restaurant-standard dishes that continues to satiates Singaporean's appetite for new yet familiar taste while keeping the cost at a fraction of fine-dining places.

 

From 1 brick & motar retail shopfront, to 2 units and a central kitchen, services have now expanded to include outdoor live station private chef grilling, commercial collaborations and customized canapés catering services for brand launches, weddings, and office functions. Most recently, Food-As-A-Service(FaaS) was launched to support smaller F&B players in Singapore.

 

Burning Oak's commitment has been and still is to deliver exceptional dining experiences with a blend of tradition and innovation.