Those whom have been going around the Orchard neighbourhood might have noticed quite a few new entrants moving into the various stall units at Food Republic Wisma Atria; the food court had already welcomed tenants such as that of Nya Nya (by the same folks behind Nonya Delicatssen at Bukit Timah Plaza) and an outlet of 百味小碗菜GO! Bai Wei Mini Bowl GO! in recent months, there is also an addition of Ayam Grill that is located right beside 百味小碗菜GO! Bai Wei Mini Bowl GO! as well. Ayam Grill is a concept by Chef John Sawarto whom is a Le Cordon Bleu graduate and is a private chef after his stints as a chef in international 5 star hotels and Michelin restaurants. An establishment that describes itself as serving up modern Indonesian cuisine, the menu at Ayam Grill consists of various meats served up either in Bakar (i.e. grilled) or Gepuk (i.e. smashed) format.

Ayam Grill does serve up their Ayam Bakar Sets in two (2) different formats; the Ayam Bakar (Boneless Chicken Leg) and the Ayam Bakar (Chicken Leg) — our order is for the latter. The menu also describes all of the set items to come included with elements such as fried egg, curry sauce, vegetable cabbage stew and sambal (both red and green). It is needless to say that the element that impressed us the most at Ayam Grill will be that of the Ayam Bakar itself; the grilled chicken leg comes with evident grilled marks from the preparation process — there is also a distinct hint of smokiness from the grilling amidst the sweetness from the Kecap Manis (i.e. Indonesian sweet soy sauce) being lathered onto the chicken leg. The curry sauce was also especially on point here with its richness; one that was especially Lemak from the use of coconut milk and definitely went well with the rice. Both the Sambal Belacan and the Sambal Ijo also hit the spot; the former being the red one that is slightly brighter with a savoury note coming spicier than the Sambal Ijo that comes in a shade of green that is more savoury with a smoky note — the Sambal Belacan coming at a level of spiciness that should be manageable for those whom are tolerable to moderate spicy levels. The fried egg does come with a molten egg yolk that eagerly oozes out with a poke of the fork. The use of vegetable cabbage stew was rather interesting; probably part of the “modern” take of the Ayam Bakar here which is similar to the braised cabbage found typically at Hainanese-style curry rice stalls — the vegetables braised to a soft texture whilst carrying a slight hint of savouriness and sweetness that balances out the other elements on the plate.