Jungle BBQ

This experience is not about the fire — it's about what happens around it. The mess, the informality, the moment someone tears into a Tomahawk and stops caring about their shirt. Jungle BBQ is built for the kind of dinner where the table gets loud, the food gets shared without asking, and nobody wants to be the first to leave.

Binchotan charcoal runs hotter and cleaner than anything else — it doesn't add flavour, it reveals it. But the real reason to book this experience is simpler than that: you want to feast. Not dine. Feast. Around a table, with people you like, eating things that stain.

What to Expect:

• A 2.5-hours private Japanese-style BBQ experience.
• A 6-course meal cooked over binchotan charcoal, giving your food a unique smoky flavor.
• A customizable menu with a range of options for appetizers, proteins, sides, and desserts.
• Vegetarian and vegan options available.

What Makes this Unique:

• Unlike standard BBQs, this experience uses traditional Japanese binchotan charcoal, known for its ultra-clean burn and ability to bring out the pure essence of each ingredient.
• Dine deep within the Bukit Timah rainforest – a tranquil setting that makes this more than just a meal, but a truly immersive escape.
• Select from a thoughtful range of appetizers, proteins, sides, and desserts — with delicious vegetarian and vegan options available.

Details:
This experience is priced at $168/pax with a minimum of 6 pax to start. Free BYOB!

How to Order:
Menus are served communal style; dishes are the same for everyone. If there are allergies or dietary needs, let us know. Choose the number of items per category as indicated.

Want more dishes? You can add extras per pax/group (prices listed), or ask us about off-menu specials

Menu:

PRE-APPETISER
(table service)

Zaatar Naan with Homemade Butter of the Month (V) Charcoal-kissed naan with zaatar oil and the house butter — flavour changes monthly. On the table before you've settled in. That's intentional.

APPETIZERS
(choose 2 · add extra dish +$14/pax · whole group only)

- Magic Corn Ribs (VG) Charred corn ribs with gochujang and tahini. Pick them up. Eat with your hands.

- Homemade Pinsa Wood-Fired Carrots & Smoked Gouda (V) Fire-roasted carrots, smoked gouda, carrot mayo, chimichurri and sesame. Sweet, smoky and unexpected. The pinsa that doesn't ask permission.

- Homemade Pinsa Bangkok Mozzarella, roasted garlic, crispy guanciale, caramelised onions and nam jim jaew. Italy met Thailand at a BBQ. This happened.

- Miso Pork Belly Charred pork belly in miso-soy, finished with green onions and tamarind ponzu.

- Bacon-Wrapped Scallops on Mango Bed with Curly Celery Leaves Scallops in crispy bacon on ripe mango, finished with curly celery leaves and citrus glaze.

What's pinsa? A Roman flatbread, lighter and crispier than pizza — slow-fermented for 72 hours, baked until airy inside and shattering at the edges. Older than pizza by about two thousand years.

PROTEINS
choose 2 · add extra dish +$24/pax · whole group only

- Tomahawk Steak Sous-vide for three hours, charred over binchotan with garlic confit and rosemary. Arrives like a statement. Leaves like a memory.

- Rabbit with Yakiniku Glaze Grilled rabbit with sesame-ginger yakiniku glaze and chimichurri. Nobody expects it. Everyone wants more.

- The Big Badass Chicken Butterflied whole organic chicken with ginger, garlic, paprika and mustard, charred over fire.

- Charcoal-Grilled Mackerel with Fragrant Curry Whole mackerel over binchotan, served in a yellow curry with fresh herbs.

- Chimichurri Cauliflower Steak on Romesco (VG) Grilled over fire, rested on smoky romesco, finished with fresh chimichurri. Our plant-based option — let us know in advance.

SIDES
(choose 1 · add extra dish +$12/pax · whole group only)

- Green Goddess Avocado & Cucumber (VG) Cucumber in creamy avocado-lemon herb dressing, finished with pickled onions.

- Spinach on Fire with Green Apple Emulsion (VG) Flash-charred spinach on a green apple emulsion, finished with spinach powder, basil oil and lemon zest. Nobody saw this coming. That's why it works.

- Charred Corn Ribs with Beetroot Yoghurt (V) Corn ribs over fire on whipped beetroot yoghurt, finished with pickled red onions and black sesame. The colour alone is worth ordering.

- Red Goddess Salad (VG) Fresh tomatoes and red onion with parsley, garlic and dijonnaise vinaigrette.

DESSERTS
(choose 1 · add extra dish +$14/pax · whole group only)

- Bourbon Pineapple Flambé (V) Flambéed pineapple on coconut milk and mascarpone, finished with basil emulsion. Fire opened this dinner. Fire closes it.

- Panna Cotta — flavour of the month (V) Silky set cream — flavour changes monthly. We change it so you have a reason to come back.

- Barbecued Maple & Pecan Banana Splits (VG) Charcoal-barbecued bananas with coconut ice cream, maple syrup and toasted pecans.

- Green Apple Sorbet in Calvados (VG) Sharp green apple sorbet with a small bottle of Calvados — pour it yourself. Cold, clean, slightly dangerous. The right way to end a BBQ.