ALL FIRED UP

Fancy a meal out in­stead of a cook-in? Here are four grill restau­rants to head to when you’re crav­ing hot, smok­ing bar­be­cue

Wine & Dine Cookbook - - CONTENTS -

Fancy a meal out in­stead of a cook-in? Here are four grill restau­rants to head to when you’re crav­ing a hot, smok­ing bar­be­cue

BURNT ENDS

The space is tiny, there’s only counter seat­ing, and reser­va­tions are lu­di­crously hard to come by. But no mat­ter, chef David Pynt’s Burnt Ends is trend­ing in a big way right now, and for good rea­sons.

The cui­sine is all Aussie; think Black­more wagyu from Vic­to­ria along­side a strictly Aussie-only wine list. The meat is cooked Aussie style, too—read: bar­be­cue, via cus­tom-built four-tonne dual cav­ity ovens fed on ap­ple and al­mond wood, and three el­e­va­tion grills. Fresh pro­duce is in­te­gral at Burnt Ends, which is why the menu changes daily ac­cord­ing to what’s avail­able. Some main­stays that have proven a hit: the in­cred­i­bly mor­eish beef mar­malade and pick­les; the Sanger with pulled pork shoul­der, chipo­tle ai­oli and brioche bun; and beef flank topped with sliv­ers of bone mar­row and served with burnt onions and a fresh green salad.

20 Teck Lim Road

Tel: 6224 3933

CAMP KILO CHAR­COAL CLUB

Sit­u­ated at a for­mer stor­age ware­house, Camp Kilo Char­coal Club pro­vides the per­fect out­door spot to chill out by the Kal­lang River. With pretty fairy lights draped across the grounds, lively beats played by host DJs and the tan­ta­lis­ing smoky aro­mas of a whole hog roast­ing on their home­made spit, the Camp Kilo Char­coal Club ex­pe­ri­ence is akin to be­ing in­vited to a friend’s gar­den party.

While you’re here, must-or­ders are their pop­u­lar roast meats such as crispy pork belly, boneless le­chon and whole roasted hog, along with breads and sides such as corn bread with honey but­ter, burnt car­rots and brus­sels sprouts. Wash th­ese all down with their se­lec­tion of cock­tails, punch mixes, wines, beers and other drinks. Its sis­ter restau­rant, Kilo Kitchen, is just up on the sec­ond floor, so head here if you’re in the mood to try other grilled and aged meats such as grilled Iberico col­lar, and Black An­gus brisket, brushed with sake for 45 days, slow-cooked and charred. Pair

th­ese with se­lec­tions from the raw veg­gies and small plates sec­tions such as Kilo’s ce­viche, crispy soft shell crab and charred broc­col­ini, and their wide drinks list of cock­tails, wines sakes, beers and ciders. #01-01, 66 Kam­pong Bugis

Tel: 9830 6252

GARANG GRILL BY NEW UBIN SEAFOOD

Con­ceived as a pop-up restau­rant, Garang Grill by New Ubin Seafood at Swan Lake Av­enue in the East has proved its stay­ing power with its pop­u­lar grills. Head here for a taste of their sig­na­ture dishes such as crispy pork jowl with tonkatsu sauce, USDA Prime Rib Eye or USDA Black An­gus beef short rib, gula me­laka glazed, the lat­ter two both served with Garang rice (their ver­sion of heart at­tack fried rice with a spicy kick).

But it’s not all meat that’s good on the grill here. Veg­etable dishes such as grilled por­to­bello with smoked sea salt; crispy egg­plant with chicken floss; and glazed but­ter­nut squash with sam­bal mayo make for ap­petis­ing sides as well. End with deca­dent lo­cally-in­spired desserts such as gula me­laka ba­nana with home­made co­conut ice cream. Se­lected items are also avail­able at New Ubin Seafood’s out­lets at Hil­lview and CHIJMES.

15 Swan Lake Av­enue Tel: 9245 0184; garang­grill.getz.co (take­away and is­land­wide de­liv­ery); De­liv­eroo (Tan­jong Ka­tong)

NUDE GRILL

Just opened months ago, NUDE Grill shows great prom­ise and is a tes­ta­ment that a restau­rant doesn’t need an im­ported celebrity chef to be suc­cess­ful. Within its dark, stream­lined in­te­ri­ors, NUDE Grill serves up down­right ex­cel­lent food. Run by a young team, cre­ativ­ity here is rife, orig­i­nal and proudly lo­cal. We love its con­tem­po­rary fare—Western in frame­work, but with an Asian body, flavour and soul.

The de­lec­ta­ble côte de beouf, a corn-fed US prime rib dry-aged 45 days in-house, is a must-have. It is served with a 90-day house­made black gar­lic purée and a glo­ri­ous kat­suobushi rösti. Other highlights are pork jowl with pineap­ple, cele­riac purée, tamarind; poussin with gluti­nous rice, scal­lop and shrimp, shi­itake; and Iberico pork with cher­ries and roasted pump­kin. The Kagoshima wagyu is also worth try­ing, served with a smoky ro­jak flower jus, and an in­trigu­ing buah keluak York­shire pud­ding. The dessert Wendee in Won­der­land is great fun to eat, com­pris­ing matcha pis­ta­chio pra­line, com­pressed ap­ples, ap­ple tea jelly, granny smith sor­bet, lime meringue and caramelise­d pis­ta­chios.

#01-22 Ma­rina One, 5 Straits View

Tel: 6581 9306

Camp Kilo Char­coal Club

Nude Grill

Burnt Ends

Garang Grill by New Ubin Seafood

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