Nico ChillaxBBQ | Chef Table | Singapore | BBQ

Nico ChillaxBBQ

Chef Table | Singapore | BBQ

A very last-minute.com ask from a mate. Like the day or two before for his buddy who is getting married.

A stag-night BBQ feast for him.

A mixed bag of French, English & Spanish – so I went neutral on the menu and focused on making it a Surf & Turf theme.

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Another 1st happened this day as part of his staggie weekend was to have Nico our fishing, then Bungie, the cling-film then BBQ… What a day. Funnily enough, he was the only one to catch a fish, so Nico brought home this coral reef fish called a Sweet Lips and I stuffed it with a Tom Yum mix – superb for fish with lemon grass, galangal, Kaffir lime leaves, chilli, limes – and yes it worked a treat.

I baked it in the oven at 120 degrees for an hour. I did score the skin and drizzle some oil & lemon juice and give a good seasoning with sea salt & Kampot black pepper. I re-seasoned when we peeled the Kevlar-like skin off the fish. A stunner of a fish, almost snapper like. Firm and white. The boys destroyed it, like literally every single bit, cheeks and all was GONE in the blink of an eye. Great chopstick work by them on this.

Surely was a 1st and a great idea for a new spin on ChillaxBBQ – ChillaxBBQ catch & please… basically you catch it and we’ll cook it. It’s an idea I have been thinking of doing for when we open a place in the Philippines...

For the rest of the BBQ there were some signature dishes and some new ones too. Have to keep pushing the boundaries and the creative juices…

It goes like this;