Delicious open-flame meals at this new eatery

The Japanese oyster is a supple beauty that serves freshness and indulgence in a single mouthful. — ABIRAMI DURAI/The Star

In a corner of the sprawling Artisan’s Playground in Kuala Lumpur is Burnt & Co. The restaurant is the brainchild of celebrated chef-owner Raymond Tham of the Karls Group, who helms Michelin Selected restaurants Skillet and Beta – both firm favourites among upper-crust KL denizens.

With Burnt & Co, Tham has passed the mantle to 29-year-old Jong Khen Kee, who spent four years learning the ropes at Skillet before spearheading the kitchen at Burnt & Co. Although Tham still has a supervisory role, Jong is instrumental in coming up with many of the menu items.