The BackYard Kitchen

The BackYard Kitchen Alfresco private dining in a house, surrounded by greeneries and suburban fresh air. Please let me know if you have any dietary requirements.

We provide unpretentious grandma's food, bbq street food, hawker food in the privacy and comfort of our garden! Anything you do not eat, allergy or preferences. We allow outdoor smoking, provide wine and whisky glasses. No corkage charges for your own alcohol. We only accept fully vaccinated guests.

None of us had ever had a tortilla before, but we imagined what it might taste like and prepared accordingly.My mum made...
07/09/2026

None of us had ever had a tortilla before, but we imagined what it might taste like and prepared accordingly.

My mum made the tortillas from scratch, while I cooked basil pork and pan fried some fish to go with them. I’m sure the purists will exclaim that absolutely none of this is authentic taco food.

But honestly, it was an awesome dinner, and these have very quickly become one of the top dishes in our home.

“How do we ever go out to eat anymore?” my elder son exclaimed.Every meal at home is just so satisfying. Eating out can ...
05/09/2026

“How do we ever go out to eat anymore?” my elder son exclaimed.

Every meal at home is just so satisfying. Eating out can be great, of course, but these days, it often costs so much more for something we can make just as enjoyable at home.

And by the way, guanciale is seriously good. It’s every bit as fatty as bacon, but somehow feels so much better to eat.

Herbs picked fresh from our garden. Fresh fish and cauliflower on the BBQ. And an awesome spaghetti, if I may say so myself.

Nothing fancy. Just a simple meal at home on a Saturday.

The biggest problem with eating a burger is that it can be incredibly messy. Juices, sauces, vegetables and toppings sli...
29/08/2026

The biggest problem with eating a burger is that it can be incredibly messy. Juices, sauces, vegetables and toppings slide out from between the buns, drip everywhere, and you end up needing both hands, plenty of napkins, and sometimes a knife and fork.

I’ve been looking for a way to make a burger easier to eat without sacrificing what makes a great burger so satisfying.

Then I discovered a simple idea: take the patty, onion relish and sauce, wrap everything together inside dough, and bake it.

And voila.

A burger, but completely enclosed.

It looks like a bun, but when you bite into it, you get the patty, caramelised onions and sauce together in every bite. No dripping juices. No toppings falling out. No messy hands.

Essentially, it’s a burger designed to be eaten like a bun.

There’s something primitive about fire, and perhaps that’s why men love to BBQ.Everything just seems more exciting, more...
23/08/2026

There’s something primitive about fire, and perhaps that’s why men love to BBQ.

Everything just seems more exciting, more primal and somehow sexier when it’s kissed by fire. Whether it’s seafood or meat, I love the smell and flavour as the heat caramelises the fat and marinade, creating those smoky, charred edges that you simply cannot get any other way.

Today, we’re eating it with plenty of fresh herbs and Vietnamese rice paper, wrapping everything up into little parcels of smoky, savoury goodness.

Fire, food, herbs and family. Sometimes, that’s all you need.

Lots of kale for those who love it, or none at all for those who don’t.We also tried making deep-dish pizza for the firs...
01/08/2026

Lots of kale for those who love it, or none at all for those who don’t.

We also tried making deep-dish pizza for the first time, loaded with mozzarella. We bought a huge block weighing more than 2kg and had to painstakingly slice it ourselves because we use so much cheese. Buying it pre-sliced or shredded would have cost a lot more.

In total, we made 16 pizzas, each one baked over a wood fire. Finished with a drizzle of olive oil and a few dashes of Tabasco sauce. Loved every bite.

Crispy air fried potatoes with a chili, garlic and mayonnaise dressing. Grilled shrimp finished with paprika, garlic, ol...
19/07/2026

Crispy air fried potatoes with a chili, garlic and mayonnaise dressing. Grilled shrimp finished with paprika, garlic, olive oil and lemon. Then there was the smoked cabbage. Bacon, garlic and chili flakes, cooked low over the coals until it picked up that smoky sweetness.

Nothing fancy. Just simple ingredients, an open flame, and a fun time experimenting on a Saturday evening.

Paella and beef skewers. It could easily be mistaken for a meal from Spain, but for us, it’s just our usual dinner.When ...
12/07/2026

Paella and beef skewers. It could easily be mistaken for a meal from Spain, but for us, it’s just our usual dinner.

When does it make sense to spend four hours preparing, cooking, and cleaning up?

When it’s for the family. Because cooking is one of the simplest ways to show love. And when every dish is finished, you know that love has been shared around the table!

Many people do not like fish, let alone a whole fish with bones. Our family loves it, even the rich, juicy fish fat.Cook...
06/07/2026

Many people do not like fish, let alone a whole fish with bones. Our family loves it, even the rich, juicy fish fat.

Cooked over an open flame until beautifully kissed by the fire, seasoned with nothing more than salt and pepper. Resting on slices of lemon that keep the skin from burning while adding a subtle citrus aroma.

So simple, yet it takes time, patience, and care to make something this good.

When I travel, I’m rarely inspired by architecture. Food, on the other hand, is a different story.This time, I recreated...
03/06/2026

When I travel, I’m rarely inspired by architecture. Food, on the other hand, is a different story.

This time, I recreated a dish I once scorned but was completely humbled by when I finally tried it: Hokkaido soup curry. Curry that you can literally drink like soup!

My mum had never seen or tasted it before, but together I think we nailed it.

Pro tip: roast the vegetables. The smoky flavour makes all the difference.

Either I spend the same amount and try fewer types of food, or spend more than double if I want to try everything here a...
23/05/2026

Either I spend the same amount and try fewer types of food, or spend more than double if I want to try everything here at a restaurant.

Fresh sashimi, fresh crab packed with roe, fish roe, clams, oysters, mushrooms and vegetables. Plus a bottle of kelp and bonito extract to make soup later in my travel pot, lovingly packed by my wife.

Better yet, it’s over two meals.

Especially enjoyable when the temperature in Hokkaido is between 12 to 18 degrees!

If there’s no fire, there’s no flavour.Only problem is the black soot all over the pan afterwards. I spent an hour scrub...
08/05/2026

If there’s no fire, there’s no flavour.

Only problem is the black soot all over the pan afterwards. I spent an hour scrubbing it off.

What you see on screen takes a long time to prepare. Those minutes of cooking take far longer before and after.

A whole new appreciation for “cooking in the wild”.

Did you know that monkfish really looks and tastes like lobster? Maybe because I seldom eat lobster since I can’t really...
07/05/2026

Did you know that monkfish really looks and tastes like lobster? Maybe because I seldom eat lobster since I can’t really afford it, but I can see why monkfish is known as the “cheap lobster”. Though this definitely wasn’t cheap either, about $23 for this.

If we had this in Singapore, I’d probably cook and eat it all the time!

Address

Singapore
806665

Opening Hours

Friday 18:30 - 22:00
Saturday 18:30 - 22:00

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