What we like about this BBQ joint is the absolutely ‘no frills’ aura, so you feel like you can let your inhibitions go as you indulge in your meats. At Red Eye Smokehouse, you pick out what you want from an uncomplicated menu, decide how much of the meats you want (you pay by weight), and then have it served on a tray lined with brown grease paper. Meat selections include US Angus beef brisket, smoked lamb merguez sausage, beef short ribs, chicken thigh, and pork jowl. The sides that go with the meats are also incredibly generous. Our favourites include the broccoli salad for a bit of greens and the fail-safe mashed potatoes.
1 Cavan Rd, tel: 6291 0218
CUT by Wolfgang Puck has a more contemporary and elegant take compared to traditional steakhouses. Inside, you see the glitz and glamour more commonly associated with fine dining establishments: the very smartly dressed service staff move fluidly against a backdrop of polished surfaces, structured seats, elegant lighting and silverware. The restaurant’s meat comes from a variety of sources. The wagyu selections come from the US, Australia and Japan. There are also Australian Angus and UK Red Poll beef cuts. Steaks are dry rubbed, grilled over hardwood and charcoal and then finished under a 1200 degrees Fahrenheit broiler, leaving a tender and juicy inside and an exterior that is slightly crisp and burnt. Don’t fancy beef? CUT also offers lamp chops, chicken cooked on a rotisserie and a double thick Iberico pork chop. Make sure you order the sides to go with the meats, including the incredibly delicious creamed spinach that comes with a fried organic egg that flows beautifully into the vegetable dish.
2 Bayfront Avenue, #B1-71 Galleria Level, The Shoppes at Marina Bay Sands, tel: 6688 8517
Fat Lulu’s defines itself as a modern Asian barbeque kitchen, so you see bold and powerful Asian flavours in their grilled meats. Take their Spicy Iberico Pork Sataytay, which has an addictive marinade that is at once sweet, spicy and umami coating juicy, lightly charred skewered meats. You could also go for the spicy BBQ pork ribs, which are drenched in a smokey kecap manis (Indonesian sweet soy sauce) with refreshing and citrusy notes of coriander and lime. The Duh meat board is another one to order, which comes with wagyu skirt steak, a well-seasoned sambal-marinated Iberico pork and a side of char-grilled kalian. But wait, you should leave room for afters, because Fat Lulu’s is also known for their deconstructed-style desserts that are infused with all sorts of textures and flavours.
297 River Valley Road, tel: 9236 5002
At this modern Australian barbeque, the menu always changes daily (depending on the available produce and the whims and fancies of chef Dave Pynt) but the food at Burnt Ends is consistently stellar. If you’re lucky, you would get to order the Sanger burger, where fluffy brioche buns are stuffed with insanely tender and moist pulled pork and refreshingly sweet and citrusy coleslaw. Also go for the beef marmalade and the pickles: where perfectly roasted, tender beef cuts are slathered in a tart marmalade marinade, and then served with thin toasts and topped with crunchy pickles. We suggest picking a counter seat to see the flurry of action happening in the open kitchen as the chefs prepare your food. There’s usually a waiting list for reservations, so book way in advance.
20 Teck Lim Road, tel: 6224 3933
When it comes to Korean BBQ, you tend to be spoilt for options in Singapore. If you must try only one, go for 8 Korean BBQ, which is less about authenticity and more about deliciousness. The staff there grills the meat for you, so you don’t have to endure splatters and can thus just sit back and take photos while you wait for the meats to be grilled. Try their Eight Colours Set, which comprises of eight thick rolls of Mangalitza (Hungarian) pork belly in different flavours. These include milder ones such as ginseng to flavours that pack more punch like curry and miso. The set comes with generous sides of kimchi and beansprouts that are placed on the grill, which soak up the juices from the grilled meats along the way. Not a fan of pork? They also offer Argentinian beef, US prime beef and Joshu wagyu.
6 Eu Tong Sen Street, #02-79/90 The Central, tel: 8692 1188 and 1 Scotts Road, #04-20/21 Shaw Centre, tel: 9018 9212
Magosaburou is a posh yakiniku (Japanese barbeque) restaurant serving premium-grade Japanese wagyu from Kobe and Ohmi. The detailed marbling patterns translate to fat and juicy meats that are bursting with flavours and melt-in-your-mouth goodness after grilling. For a bit of everything, you can order the beef platters which come in different cuts. They offer the Ohmi beef standard platter (180g) that features three of the chef’s selections and the Kobe beef platter (320g) features parts like the ribeye, intercostal and the loin. Or, if you’re up for something more indulgent, opt for the prestige platter (320g), which features some of the best cuts of Kobe and Ohmi beef.
2 Orchard Turn, #04-11A & 05-01 ION Orchard, tel: 6634 1411
For carnivores with insatiable appetites, there’s always The Carvery. Located on Park Hotel Alexandra, it is known for its wide selection of premium roasts. The restaurant has a three-metre-long meat carving station positioned right near the entrance, showcasing a display of succulent cuts of beef, lamb, pork and chicken. A carver is always on site on serve up your preferred cuts. Behind the station, roasting ovens and a rotisserie parade the meats that are being prepared fresh daily.
323 Alexandra Road, Level 7 Park Hotel Alexandra, tel: 6828 8880