In a marketplace saturated with bold claims and tantalising advertisements, it’s easy for consumers to become wary of superlatives. We’ve all heard it: "the best BBQ food," "number one choice," "unforgettable taste." At Shiok BBQ, we understand this landscape. We also know that true quality, the kind that resonates deeply and builds lasting appreciation, isn't born from marketing slogans but from an unwavering, deeply ingrained commitment to the craft. We believe that "best" isn't a label we give ourselves, but an experience we strive to deliver. So, rather than simply telling you our BBQ is superior, we want to share the 'how' and the 'why' behind every flavourful bite, allowing you to imagine the dedication, passion, and expertise infused into every product we create.
The journey to exceptional BBQ often starts with a recipe. For many, this involves a standard industry practice: a factory might engage an Executive Chef as a consultant for a limited period, perhaps three to six months. During this time, recipes are developed, research and development (R&D) are conducted, Standard Operating Procedures (SOPs) are established, and the groundwork for mass production is laid. Once this foundational work is complete, the consultant departs, and the factory workers take over the day-to-day execution. This is a conventional model, and Shiok BBQ was fully aware of its mechanics when we first embarked on our mission. But our ambition was different. We asked ourselves a critical question: "How can we transcend the ordinary? How can we be the BBQ architects providing unparalleled food, not just at the best cost, but with an unforgettable taste that speaks of genuine culinary artistry?" The answer was clear: we had to work smarter, plan with greater foresight, and fundamentally rethink the creative process.
Our solution was to embed culinary genius at the very heart of our operations. We adjusted our entire structure and made a pivotal decision: we hired Chef Erik not as a fleeting consultant, but as our full-time Executive Chef. And to ensure an environment of undiluted focus and profound innovation, we quite literally ‘locked him in’ our Shiok BBQ Factory for an intensive six-month period. Imagine the scene: a chef of exceptional calibre, whose professional journey has been shaped by experiences in some of Singapore’s most revered culinary establishments – the Michelin-starred Cat Fish, the iconic Dempsey Cookhouse, and the sophisticated Angie’s Oyster Bar – dedicating every moment, every thought, to the singular pursuit of perfecting BBQ. This wasn't a part-time advisory role; it was a deep dive, an immersion. Chef Erik, renowned for his extraordinary creations, for canapés so exquisitely crafted they blur the line between food and art, was working hand-in-glove with two of our other executive chefs, meticulously overseeing and guiding the entire development process. His past experience working directly under Michelin-starred chefs instilled a discipline, a relentless pursuit of perfection, and a profound understanding of flavour dynamics. This is the bedrock of effort and passion you can expect, and indeed taste, in every Shiok BBQ offering.
This intensive period of development wasn't a one-off exercise. Chef Erik didn't just create our flavours; he sculpted them, refined them, revisited them multiple times. Every single marinade for our Shiok BBQ meats, every nuanced flavour profile for our seafood, is a direct result of his meticulous, iterative process. This relentless dedication to R&D ensures that our recipes are not just good, but exceptional – tested, tweaked, and perfected to meet the exacting standards of a chef seasoned in the high-pressure, high-artistry world of fine dining. It’s this unwavering commitment to getting things right, to adhering to our timelines, and to pushing the boundaries of flavour that truly sets our products apart.
But crafting the perfect flavour is only half the equation. The most exquisite recipe can be undermined by subpar ingredients. This is where another critical pillar of the Shiok BBQ philosophy comes into play, personified by Chef Jeco. Previously the Head Chef at W Hotel Singapore, and notably the youngest to achieve this prestigious position in the hotel's Singapore history, Chef Jeco brings an unparalleled obsession and expertise to his role as Shiok BBQ’s Head of Sourcing. His passion isn't just for cooking, but for the very essence of what makes food great: the ingredients themselves. We can confidently say that few, if any, chefs possess a deeper understanding of meats than Chef Jeco. He possesses an almost intuitive ability to identify and procure the finest products, ensuring that Chef Erik's culinary visions are realised with ingredients that meet the same high standards.
This dynamic collaboration – Chef Erik, the alchemist of flavour, and Chef Jeco, the master of a.pngt the source – creates a synergy that is truly formidable. When you have these two extreme culinary talents, each a leader in their respective domain, pushing our BBQ products to their absolute maximum potential, the result is an offering that inherently delivers the highest perceived value to our customers. Chef Jeco’s expertise in sourcing allows us to secure some of the best products available, often at reasonable, if not the best, prices, especially if we are the exclusive distributor. This means that the quality Chef Erik demands for his recipes is consistently met without compromise. It’s a potent combination: world-class R&D driven by Michelin-level creativity, supported by obsessive, expert sourcing.
We believe it takes a great deal more than just good intentions to be recognised among the best BBQ teams in Singapore. The dedication of Chef Erik and Chef Jeco, while central to our story, represents just two facets of the depth and commitment that define Shiok BBQ. Our culinary philosophy extends further, deeply rooted in the principles of fine dining from which our chefs hail. Drawing from French culinary techniques and a Western fusion approach, we are staunch advocates for natural ingredients and authentic flavouring. This means a strict no-MSG, no-chicken-powder policy. We believe that the true art of flavour creation lies in understanding how to naturally balance and enhance the inherent qualities of the ingredients themselves. Thanks to the sophisticated French culinary techniques our chefs master, we are particularly savvy in these nuanced pairings. Their background involved delivering intricate canapés where texture, a symphony of different flavours, and perfect pairings with elements like wine were paramount. BBQ, while perhaps appearing more straightforward, is far from a simple piece of cake when approached with this level of rigour. It demands an understanding of how smoke, heat, and marinade interact with different proteins, how to build layers of flavour, and how to achieve that perfect balance of savoury, sweet, tangy, and umami.
We don’t just marinate meat; we aim to elevate it. We believe that with our focused approach, our dedicated world-class culinary team, and our unwavering commitment to natural, high-quality ingredients, we can, and indeed do, offer a BBQ experience that surpasses most vendors in Singapore. The passion, the meticulous processes, the French culinary finesse – these are not just buzzwords. They are the tangible elements that shape the taste, texture, and overall enjoyment of Shiok BBQ. When you choose us, you're choosing a product born from a relentless pursuit of perfection, a deep respect for ingredients, and the creative vision of chefs who live and breathe culinary excellence. These are just glimpses into our world, but we hope they paint a vivid picture of how your Shiok BBQ feast is conceived and crafted, allowing you to anticipate the exceptional experience that awaits.
