Ember Brings Asian Inspired Smoked Meats to Singapore with Halal-Certified Wrap Parties

The team behind Grain has launched Ember, a modern smokehouse that combines slow smoked meats with bold Asian flavours and a communal dining concept inspired by Korean BBQ.

Designed as a wrap party that can be delivered to the home, Ember lets diners build their own wraps by combining smoked meats, sauces and fresh leaves. Lettuce and perilla leaves add freshness, while kimchi and pickled cucumber provide acidity and crunch to balance the richness of the smoked meats.

The menu centres on beef cuts selected for their marbling and flavour. The Sanchoku Wagyu Brisket MB4 to MB5 is slow smoked for 11 hours over oak, apple and hickory wood. The extended cooking process allows the fat to gradually render and baste the meat, resulting in a tender texture.

Another highlight is the bone in USDA Prime Dino Rib, a large rib with a rich and buttery centre. The rib is served whole for diners to carve at the table or can be provided ready sliced.

Chicken also features prominently on the menu, with two smoked preparations offering different flavour profiles. The Smoked Provençal Half Chicken is brined with thyme and bay alongside cinnamon and cardamom before being smoked, combining French herbs with warm Asian spices. The Smoked Masala Chicken features a boneless leg marinated in Greek yoghurt, Kashmiri chilli and garam masala for a smoky and spicy finish.

Other meat options include Sanchoku Wagyu Short Rib, Wagyu Beef Sausage and Chicken Snail Sausage.

Ember’s sauces are designed to provide contrasting flavours with the smoked meats. The Nam Jim Jaew is a Thai inspired tamarind based dipping sauce with sweet, sour and spicy notes. The Asian Chimichurri replaces the traditional parsley with coriander, mint and green chilli padi, while the Lime Ketchup combines kaffir lime leaf with torch ginger for a brighter take on the familiar condiment.

The sides continue the Asian inspired approach. Mentaiko Mac combines the comfort of mac and cheese with savoury mentaiko and crunchy water chestnut. Roasted Napa Cabbage is lightly charred and served with brown butter and shoyu mayo, while Nori Smashed Potatoes are crisp edged and finished with seaweed.

The menu is halal certified and organised into three main platters known as Wrap Parties. Each platter is designed to serve four to five people and comes with fresh kimchi, cucumber onion pickles, one side of choice, two sauces of choice and a Lettuce Wrap Box.

Feed The Bear is priced at $220 and includes Sanchoku Wagyu Brisket, USDA Prime Dino Rib, Smoked Provençal Half Chicken and Chicken Snail Sausage. Best Of Both costs $168 and features Sanchoku Wagyu Brisket, Smoked Masala Chicken, Smoked Provençal Half Chicken and Wagyu Beef Sausage. All Birds is priced at $128 and includes Smoked Masala Chicken, Smoked Provençal Half Chicken and Chicken Snail Sausage.

À la carte options are also available for customers looking to add more items to their order.

Ember was created by the Grain team, led by chef and co-founder Isaac Tan and R&D chef Gabriel Kwang. Together, they have 20 years of restaurant experience, including time at Michelin starred establishments such as Joël Robuchon and Cure.

According to Isaac Tan, Ember builds on Grain’s focus on making quality food convenient while offering a more relaxed dining experience suited to hosting at home.

Foodies will also have the chance to experience Ember at selected surprise pop ups across Singapore in September. Locations and further details will be announced on Ember’s Instagram account, @embersmokery.

Ember operates from Monday to Saturday, with customers required to place orders at least three days in advance.