Father's Day 2020: Celebrate Dad With These Barbecued Meats
- Oxwell & CoOxwell & Co
- MeatSmith Little IndiaMeatSmith Little India
- The Market GrillThe Market Grill
- Red Eye SmokehouseRed Eye Smokehouse
- Burnt EndsBurnt Ends
- Butcher's BlockButcher's Block
- Wooloomooloo SteakhouseWooloomooloo Steakhouse
- Culina BistroCulina Bistro
- Artemis GrillArtemis Grill
Surprise him at home with a lavish meal centred around his ultimate comfort food—meat, and lots of it
This story was updated on June 12, 2020.
The circuit breaker measures may have been lifted, but we still can't dine out with the family until phase two is introduced. While this means we'll have to plan a Father's Day celebratory meal at home, it won't be a bad thing since most restaurants in Singapore are already offering their signature dishes for takeaway or delivery. Get started on planning a sumptuous feast with this variety of meats as the centrepiece of your celebration.
Oxwell & Co
If your dad is a meat lover, he will definitely enjoy this massive 2kg bone-in, slow-cooked whole shoulder of lamb as the star of your Father’s Day feast. Ensuring the flavours are infused down to the core, the chefs marinate the meat for 24 hours in a house-made concoction of rosemary (from the restaurant’s rooftop garden), organic garlic and parsley.
After a generous sprinkling of Maldon sea salt and freshly cracked pepper, the lamb is slow-cooked for six hours in the oven and finished on the grill to achieve a smoke-kissed and fork-tender meat. Click here for details on how to order.
MeatSmith Little India
You might be celebrating Father’s Day at home this year, but you can still put a smile on dad’s face by ordering the Kerala beef short rib. The dish combines American barbecuing techniques with Indian flavours, so the chefs prepare the meat with a generous rub of coconut cream and black curry. Afterwards, it's smoked for eight hours until it's fall-apart tender and finished in the tandoor for that deliciously crisp crust. It tastes even better when it's slathered with the accompanying coconut turmeric sauce and acerbic house pickles. Click here to order.
The Market Grill
Chef Kenneth Lin, formerly of db Bistro and Jaan, combines two of dad’s favourite things—meat and whiskey—to create his rendition of BBQ pork short ribs. The slab is initially brined in a secret blend of spices, ensuring it remains moist and juicy after it's slow-cooked for 36 hours in the 'woodstone' charbroiler. How does chef achieve that sweet and caramelised exterior? The secret to that flavoursome coating lies in the home-made glaze of barbecue sauce with a touch of Jack Daniel's whiskey. Click here to order.
Executive chef Paolo Sanapo’s contribution to your Father’s Day spread at home is the restaurant's Grandma’s beef ribs. Dad will truly appreciate this labour of love as it’s extremely tasty down to the bone, thanks to the chef’s intricate preparation method.
He starts by coating the meat for12 hours with his grandma’s secret mix, including sugar, cinnamon and coriander. Afterwards, he slow-cooks the meat for 16 hours in an umami-packed sauce comprising dried chilli, green tomatillo, pomegranate molasses and dark beer, which adds a caramelised finish. This order comes with house-made focaccia bread. Click here to order.
Red Eye Smokehouse
Does dad fancy American-style barbecues? If so, surprise him with the smokehouse restaurant’s popular USDA Angus brisket. The secret lies in the meat, sourced from a small independent farm from in California which raises the cattle for 365 days in a grain-fed diet. It ensures the meat has the desired sweetness and beautiful marbling. This is, of course, coated in a secret spice rub before the chefs cook it “low and slow” on the grill for that juicy and succulent finish. Click here to order.
Give dad a bit of variety and order chef-owner Dave Pynt’s lamb chops to complement your delicious feast. He gives his version a Middle Eastern twist by marinating the meat in a homemade spicy-savoury Pakistani butter sauce comprising ingredients like turmeric powder and coriander. These are fired up on the custom-made grill until the chops are impossibly tender. Click here to order.
How about a different kind of Father’s Day celebratory dinner? Instead of ordering your dishes cooked, opt for the steakhouse’s BBQ set menu big enough for four people. Make your repast a fun bonding session by cooking together the 1.2kg cote de boeuf which comes with condiments such as mustard and Madagascar pepper to enhance the meat's taste.
The set also comes with salad, sides like mashed potatoes and roasted Palemero peppers, and dessert. It’s a celebration after all so the sommelier has picked a bottle of Domaine De Fontenille (white, rosé or red) to complete the occasion. Click here to order.
The culinary team’s version of pork ribs (which is part of the Chill & Grill sets) sees the meat marinated with their homemade pork rub, which contains fennel, cumin, coriander seeds, cayenne, smoked paprika, sea salt and brown sugar. These are charred on the grill then glazed with homemade whisky barbecue sauce before they’re slow cooked on the grill until the meat is fall-apart tender. Click here to order.
Indulge dad on his special day with the Ultimate BBQ Spread, big enough for a family of four. The set comes with beef sausages, lamb koftas, jerk chicken wings, smoked beef brisket, spiced Kurobuta pork loin, with accompanying condiments like chimichurri salsa, cucumber relish and classic BBQ sauce. Completing the spread, you’ve got an array of hearty sides such as smoky bacon braised beans and potato salad with sour cream and chives. Available on June 21, with a minimum 24 hours pre-order. Click here to order.
Executive chef Oliver Hyde has launched the Sunday Roast package, in case you want barbecued meats to be the centrepiece of dad’s celebratory meal. You even have three options to choose from: prime ribs, whole roasted lamb rack and roasted Iberico pork loin, cooked according to your preferred doneness. It also comes with a whole loaf of freshly-baked focaccia or hummus and crudité. Click here to order.