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
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
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)
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
Garang Grill by New Ubin Seafood