Battle of the barbecues in Singapore

American

American-style BBQ ribs are all the rage here and Tony Roma’s still commands a good crowd for their St Louis style baby back ribs. Jerry’s Barbeque and Grill is much talked about for buffalo wings that are crispy on the outside, juicy on the inside. They serve Memphis style ribs too. The hottest buffalo wings though are reputed to be at Sunset Grill (140B Piccadilly, Singapore Flying Club. Tel: +65 6482-0244). For a more boutique experience, try Smokey’s BBQ at 73 Joo Chiat Place (Tel: +65 6345-6914). Ribs are slow-smoked, rested and then cooked right before serving, with the sauce on the side (not slathered on top). 

Australian

There’s no denying that Aussies love their barbies. They’ll even throw an emu or crocodile on the grill. Craving for kangaroo steak? Moomba will be glad to serve you kangaroo loin along with kurobuta pork and Australian grain-fed beef. Alternatively, check out Uluru Bar and Steakhouse or Boomarang.

Chinese

Chinese barbecued meats like char siew and roast pork are usually accompaniments to rice or noodles. But restaurants do serve them on their own or as part of a BBQ meat platter. Imperial Treasure at Great World City (1 Kim Seng Road #02-06. Tel: +65 6732-2232) does roast meats pretty well. Alex Eating House (87 Beach Road, #01-01. Tel: +65 6334-0268) in town is wildly popular with the office crowd for lunch.

Brazilian

The Brazilian barbecue experience is a roving team of waiters who come bearing grilled meats pierced on dramatic sword-like skewers. They carve off pieces of the meat you want, all on a decadent free-flow basis. Enjoy these with caipirinhas and don’t miss the grilled pineapples. Brazil Churrasco was the first to open in Singapore back in 1994, and remains one of the more successful.

Japanese

The Japanese are traditionally not big meat eaters, but have adopted the Korean grill and made it their own with yakiniku. These grill joints usually let you grill your own meats at your own table. Particularly good are the wagyu ribeye cubes at Aburiya. That much coveted wagyu fragrance is retained when the surface is seared quickly on all sides. Gyu-kaku in Singapore offers fine-dining BBQ, somewhat unlike its casual chain in Japan. 

Korean 

Korean cuisine enjoyed a boost in popularity when certain Korean TV dramas aired here. Their style of BBQ is very much communal, where everyone sits around a table with either a built-in grill or portable stove. The most typical meat is beef galbi (marinated beef short ribs), but chicken and pork are also popular. Korean BBQ also comes with a plethora of banchan (side dishes). Jang Shou has a high end outlet at Esplanade, and a budget buffet outlet at Katong Village. Alternatively, try Ju Shing Jung or Chang. Service staff will help you grill your meat if you prefer. 

Malay/Local 

Satay is marinated meat (usually beef, chicken, mutton or tripe) on skewers grilled over charcoal fire. It’s served with a peanut dip, along with ketupat (cubed steamed rice) and raw onions and cucumber. The East Coast Lagoon Food Village has a sizeable cluster of satay stalls. Another popular form of local BBQ is the seafood BBQ. Stingray, squid or fish are topped with a spicy sambal belachan paste, grilled and served on banana leaf. Leng Heng Seafood BBQ (stall no.6 at the same food centre) has made its name since 1972.

Middle-Eastern

There is a small enclave of Middle-Eastern eateries in Arab Street. Amirah Grill (14 Bussorah Street, tel: +65 6296-8577) serves mixed Turkish kebabs and grilled seafood. For fairly authentic Persian kebabs and kubidehs in a classy restaurant setting, try Shiraz.