Meat and char—what’s not to love?

Part of our new SG Eats 2017.



Last year was all about American smokehouse places. Decker and Red Eye Smokehouse opened in quick succession, followed by Camp Kilo Charcoal Club. Since then, the grilled meat scene has diversified, expanding to include Turkish kebabs at Fat Prince, as well as crispy lechon at Iskina Cebu. And with Dave Pynt’s Burnt Ends entering the top 10 at Asia’s 50 Best, barbecue in 2017 has gotten not just ethnically diverse, but also a little bit fancy.

Camp Kilo Charcoal Club

Camp Kilo is all about chill vibes in the great outdoors. Grab a picnic table, head to the window and order things like Thai-style roast chicken, chipotle ribs, lechon and excellent sides like pomelo and mango salad. Pair them with potent punch. #01-01 66 Kampong Bugis.

Decker Barbecue

Decker is a gem, with string lights, picnic tables, a back-lit menu and a giant smoker in the back. The menu highlight is the beef brisket, of course, and tender pulled pork. The sides are equally all-American: brisket beans, mac and cheese and kale salad. Get a craft beer to go with. #01-17 Quayside, 60 Robertson Quay.

Fat Prince

The people who brought you Neon Pigeon draw on Imperial Istanbul for Fat Prince, with its arabesque mosaics and low-hanging lamps. Choose from 10 types of “taco sized” kebabs, like the spicy beef and the modern duck and pistachio kofte. 48 Peck Seah St.

Iskina Cebu

This proudly Cebuano stall previously operating at a Paya Lebar coffee shop serves incredible lechon de cebu (roasted pork), spicy belly chon (slow-roasted pork belly) and inasal manok (grilled chicken). #01-27 73A Ayer Rajah Cres.

Meat Smith

This American smokehouse has plenty of classy touches, like chicken liver parfait and the taramasalata. The stars are the briskey, the Memphis dry rub pork spare ribs and the smoked suckling pig. Wash it all down with the barrel-aged cocktails. 167 Telok Ayer St.

Red Eye Smokehouse

With high ceilings, concrete floors and simple wooden tables, Red Eye’s decor is as no-frills as the food: order at the counter classics like juicy brisket, sausage and wings, and some new additions like brisket tacos. Try the Mezcal Mule, too. 1 Cavan Rd.

Salted & Hung

With prevalent char flavors and Japanese influences, many dishes here are made on the Josper grill, such as the Hamachi collar and the suckling pig, stuffed with chorizo and carabinero. The sides are great, too, as are the Australian craft beers. 12 Purvis St.


If you’re less about bibs and barbecue sauce and more about high ceilings, open-concept parrilla grills and nice wine lists, this is the place. W Singapore’s signature grill resto sources sustainable seafood and premium meats like Black Angus and Rangers Valley (you can even do a tasting of five different varieties). W Singapore – Sentosa Cove, 21 Ocean Way.