The latest newcomer to the grill scene in Singapore is Josh's Grill - a casual dining destination built on making every meal a unique feast and an affordable one without compromising on quality. Josh’s Grill is here to redefine the moments in life worth celebrating and will continue to share our story in every dish served to table. Located strategically in the heart of the Bugis enclave, Josh’s Grill is bound to catch your eye with its prominent shopfront that faces Liang Seah Street.
Boasting a seating capacity of over 70 pax, the interior of the restaurant is spacious and caters to dining for small groups or pairs. The decor draws inspiration from a modern cowboy ranch that blends a tinge of cowboy flair with a classy feel to re-create a cosy dining environment and relaxing ambience for diners to chill over a delightful western meal.
In tandem with its slogan of “Eat Fresh, Be Happy”, only the best quality ingredients are used, from hand- selecting the perfect cut of meat to sourcing fresh seafood and poultry. With its forte in grill-cooking, all meats are cooked to order at low temperature for an hour to retain moisture then grilled to perfection. The sight of those beautiful grill marks and smoky caramelised flavour are simply irresistible and is bound to ignite your senses.
Customers can look forward to a complete grill experience with premium cuts from high graded Aussie beef meats to grilled chicken chops, grilled fish fillets, home-made pastas and more.
A speciality yakiniku fast food restaurant from Japan with 29 branches in Asia; Yakiniku Like is set to launch its first-ever outlet at Paya Lebar Quarter in Singapore. Hailing from Japan, the restaurant is brought in by Dining Innovation Group which has 260 restaurants worldwide. A quick service concept that serves orders within three minutes, the restaurant sees snaking queues outside its outlets every day. Here, yakiniku aficionados can savour top-quality meats, from wagyu beef to karubi (beef short plate) and harami (beef skirt steak), prime karubi (boneless short rib) to misuji (top blade). Pork belly, pork jowl and chicken thigh are available here as well.
The highly indulgent wagyu steak set, with a marbling score of seven to eight (equivalent to Wagyu Grade A4 and above), is priced at just S$29.80.
Yakiniku Like is the first restaurant in Singapore to offer individual electric smokeless grills for customers. There are also shared grills available for two diners to use. The grills are imported from Taiwan, and specially customised for the Singapore outlet.
At Weber, they pride themselves on two things: making grills that last and providing a lifetime of excellent customer service. Their Weber Asia Customer Service team provides service in 5 languages. Visit the newest Weber Store on Sixth Avenue.
Weber have been celebrating perfect BBQs since 1952 with their superior know-how, unique range of products and our enthusiasm for all things 'Weber'. No other barbecue manufacturer can boast such a wealth of experience and knowledge as Weber. In the same way they invented the kettle barbecue in Chicago from a simple marine buoy, they continue to develop the whole world of barbecuing bit by bit every day.
As one of the world's leading providers with the most comprehensive range of products and services in the industry, today Weber is internationally synonymous with barbecuing innovation, perfect barbecue products and the ultimate barbecue experience. With offices in over 40 countries on all continents, they continue to promote the Weber BBQ culture around the world.
The Loco Group opens new fast-casual Mexican spit-roasted chicken joint, Chico Loco in the heart of the Central Business District.
Located on Amoy Street in the buzzy Telok Ayer area, Chico Loco is here to buck the eat clean trend, and shake up what it means to eat healthy. Food can be a deliciously dirty four-letter word, and the Mexican chicken joint is here to dish out dirty healthy plates. Fresh, guilt-free comfort food that is irrevocably good for body and soul, and irresistible fare that chars, drips, smokes and sizzles.
Forget eating clean. Chico Loco is here to serve up food worth getting dirty for.
Grab some napkins and get ready to devour some seriously good chicken at Chico Loco, where the birds are always antibiotic-free, hormone-free, cage-free and organic-fed.
Before the chickens go on the spit, Chico Loco brines them for 10 hours in an umami solution featuring a touch of agave nectar. The chickens are then basted with a secret house blend of 11 herbs and spices including quintessentially Mexican ingredients like achiote, dried oregano and mustard powder for bold splashes of flavour. Over the course of an hour, the chickens are roasted before a naked flame for a luscious, smoky finish. The result? Moist, fork-tender chicken that is as tasty as it is healthy.
The Loco Group Pte Ltd owns and manages Chico Loco, Lucha Loco and Super Loco. The four partnersJulian Tan, Christian Tan (aka “The Tan Brothers”), Ajay Parag and Chef Jason Jones have also recently launched their own hot sauce, tequila and craft beer range.
Bringing you global barbecue inspired by different parts of the world; Nsquared Barbecue at Timbre+ is officially opening on Labour Day for dinner from 5pm onwards.
Be entertained with live music at Timbre+ every night. On the opening night of Nsquared Barbecue, Supersonic will be playing from 7.30pm onwards. Probably the best way to spend your public holiday, feasting on some barbecue and live music!
Join Meat Smith on their exploration of all things fire, smoke, char and the essence of the barbeque culture in their new location - 21 Campbell Lane.
An eclectic mix of Indian spice and @meatsmith_sg grunge, Meat Smith Little India is American barbecue from the south, with an accent of Indian flavour.
With its colourful façade and street artwork, Meat Smith Little India fits in perfectly at its home, on Campbell Lane, Little India.
The concept originated from the Wanderlust Hotel, as a pop up taking over the space formerly known as Cocotte. The kitchen helmed by Chef Andrew Baldus, of Meat Smith on Telok Ayer, who created a masterful menu combining the technique of slow cooking and barbecue, with his interpretation of Indian spice, rubs and sauces.
Opening on 10 December is Weber Store & Training Cente at Joo Chiat. Weber is a premier brand of grill/barbeque equipment. The line of grills, dubbed to be created by grillers, for grillers.
In 1952 George Stephen Sr. was working at Weber Brothers Metal Works in Chicago, Illinois, manufacturing marine buoys when he came up with an idea for a better grill. His invention: a dome-shaped grill with a lid to protect food from the elements, while sealing in that only-from-the-grill barbecue flavor. George Stephen cut a buoy in half, added some air vents and legs and, in the process, invented the grill that would spark a backyard revolution.
Decker Barbecue is a collaboration between founder Elliot Decker and restaurateur Min Chan which sees authentic Texan cuisine come to Singapore, strangely, by way of Bali!
The casual restaurant seats diners on large picnic-like benches, perfect for sharing the massive slabs of beef brisket, ribs and pulled pork. Complement your carnivorous chow-down sesh with a selection of equally-American side dishes like mac & cheese and brisket beans.
While the restaurant’s cast of meats cooked low and slow take centrestage, beer connoisseurs can wash down their sticky barbecued meats with a selection of crafty brews that include Red Hook, Shiner Bock and Brooklyn Lager.
Greenwood Mews is a showcase of luxurious cluster homes nestled in the prestigious Greenwood enclave of Bukit Timah.
Greenwood Mews is located at the city-fringe and at the same time, is close to nature’s tranquility with Bukit Timah Nature Reserve at a stone’s throw away. Over the years, the Greenwood Avenue has transformed into a notable dining attraction. Tucked in a quiet corner off Dunearn Road, it offers clusters of unique restaurants and cafes serving both local and international mix of cuisines, which promise to delight every gourmand.
Greenwood Mews’ expansive waterways are an iconic feature. The spa-themed cabanas and resort-style gazebos alongside the unique landscaped pool create a holiday environment that truly feels removed from Singapore.
A home reserved only for the privileged few, it melds style and comfort by offering a spacious living environment. Aside from the roof terrace and basement car park, there is also a wet and dry kitchen with state-of-the-art fixtures from Kuppersbusch and Axor Starck X.
Entry to the barbecue pavilion, children’s playground and gymnasium is also part of the thoughtful design in order to provide you with effortless convenience. For an intimate experience, have a cosy pool-side gathering with family and friends at the dining pavilions that come equipped with kitchen amenities.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.