#ChillaxBBQponzuandbaconbitscallops 4 results

2 amazing new hawker finds…

2 amazing new hawker finds... I love gardening leave. It is giving me time during the day to be with #1 the last couple of days. What have we been doing? Food exploring together. Yesterday I had an interview so was out West and on the way drove past Timbre+. Remember me mentioned our mate @DaveLim @Empress leaving Siglap Hawker? Well, his son has opened at Timbre+, so I dragged Ollie over to meet me for lunch after the interview. So Timbre+ is number one of 2 amazing new hawker finds... Tim...

ChillaxBBQ does Saba Saurus’ 50th

ChillaxBBQ does Saba Saurus' 50th Another day, another ChillaxBBQ. This time it was a 50th Birthday. I reckon about 60 pax, of which about 10 were kidlets. Mike had chosen us to cater for this auspicious event, his 50th. For that, we thank you, Mike. The ChillaxBBQ crew is honoured to have been part of your celebrations with friends and family. Truly honoured. We hope you and guests enjoyed the fare we served up. We did get quite a few verbal recognitions which, of course, keep our spirits ...

ChillaxBBQ Tomas – hallowed ground

ChillaxBBQ Tomas - hallowed ground The crew at ChillaxBBQ pride ourselves on our steaks. We think we cook them to perfection, and actually, perfection can be quite simple. So this is ChillaxBBQ Tomas - hallowed ground. We hate Sous Vide so we reverse sear, a new concept we have been practising since starting XChillaxBBQ as a concept. In fact, you can apply this methodology to all BBQ food. Hey, you don't want to poison anyone with raw chicken or pork right? Well, we assume so. So reverse ...

ChillaxBBQ ponzu and bacon bit scallops

ChillaxBBQ ponzu and bacon bit scallops This is a crackling little dish. Design by and for ChillaxBBQ. Recycled serving shells again for that single serving and no plastic. This is ChillaxBBQ ponzu and bacon bit scallops. These little beauties have flavour and texture explosion all in one, and they look bloody nice too. This dish is also rather simple to do. Let's go, shall we? You will need; However many scallops you want - make sure on the half shell; A bunch of finely ...