As chefs who have spent our lives in professional kitchens, few things excite us more than the raw, primal joy of a real charcoal BBQ. The smoky aroma that fills the air at East Coast Park, the sizzle of meat hitting a hot grill at a condo pit—it's a core Singaporean food memory.
But we've also seen where BBQs can go wrong: bland flavours, boring choices, and stressful prep. So, we wanted to share our ultimate guide. This is our checklist of the timeless classics every BBQ needs, sprinkled with some of our own chef-driven creations and pro-tips to elevate your next gathering from simply "good" to truly "shiok."

The Undisputed Champions: Chicken & Satay
No Singaporean BBQ is complete without these two pillars of the grill. They are the benchmark of a successful feast.
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Chicken Wings: The King of the Grill The chicken wing is the ultimate test. It needs to be juicy on the inside with that perfectly charred, smoky, and flavourful skin. While a simple salt-and-pepper wing is fine, a great marinade is what makes it legendary. At Shiok BBQ, we've developed a range of chef-perfected flavours to ensure there's something for everyone:
- Signature Honey Soy: A timeless classic. Sweet, savoury, and guaranteed to be a hit with kids and adults.
- Spicy Sambal Tumis: For those who need that chilli kick. Our house-made sambal brings authentic heat and fragrance.
- Black Pepper: Robust, peppery, and incredibly savoury, inspired by Singapore's iconic black pepper crab.
- Lemongrass & Turmeric: Aromatic and fragrant, this marinade offers a distinctly Southeast Asian flavour profile.
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Satay: The Essential Skewer The ritual of grilling satay is pure BBQ theatre. Tender skewers of chicken or mutton, fanned over charcoal until caramelised, then served with that rich, chunky peanut sauce, fresh cucumber, and onions. It’s a foundational flavour that brings everyone together.

From the Sea: Classics & Chef's Specials
Seafood on the grill is a must. It cooks fast and absorbs smoky flavours beautifully.
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The Icons: Sambal Stingray & Otah These are the hawker heroes of the BBQ. A thick slab of stingray, slathered in fragrant sambal and wrapped in banana leaf, steams and chars at the same time. Alongside it, fragrant packets of spicy fish paste, or Otah, are essential. Just place them on the grill and let them heat through.
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Level Up Your Squid Game with Mala Grilled squid, or sotong, is fantastic. The key is a great marinade and a quick sear. But for a modern, fiery twist that will wake up your tastebuds, try our Mala Squid. The numbing, spicy kick of Sichuan peppercorns combined with the smoky char from the grill is a combination you won't forget.
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Perfect Prawns, Two Ways Prawns are a canvas for flavour. While simple salted prawns are good, a great marinade makes them shine. We've crafted two distinct styles for our prawns: a robust Black Pepper version for a peppery kick, and a unique, savoury New Orleans-style Gumbo marinade that brings a completely different flavour profile to your BBQ.
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A "Shiok" Exclusive: Marinated Swordfish Here’s something you genuinely won’t find at other BBQ providers. We saw swordfish belly—usually reserved for Japanese sashimi or sushi shops—and knew its firm, meaty texture would be incredible on the grill. After many trials, we perfected a marinade that complements its rich flavour. It's a unique, restaurant-quality experience you can now have at your own BBQ.
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The Centerpiece: Whole Grilled Seabass with Lemon Want a "wow" factor? A whole grilled fish does the trick. Our fresh seabass, marinated simply with lemon and herbs, steams inside its foil wrap, resulting in incredibly moist and tender flesh.

For the Serious Meat Lovers
For some, a BBQ isn't a BBQ without the hearty, savoury flavour of beef.
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The Crowd-Pleaser: Bulgogi Beef Our sweet and savoury Korean-style Bulgogi Beef is thinly sliced and marinates beautifully. It cooks in seconds on the grill and is always a massive hit.
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The Steakhouse Experience: Premium Angus For a classic steak, you can't go wrong with a quality Angus Sirloin or Ribeye. A good cut needs nothing more than salt and pepper, a hot grill, and a good sear on each side.
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The Ultimate Indulgence: Japanese Wagyu And for those "feeling rich" days (as some of our vlog friends have said!), a few slices of beautifully marbled Japanese A4 or A5 Wagyu is an unforgettable luxury. Grilled for just a few seconds per side, the fat melts in your mouth. It's an indulgence that, we've noticed, is becoming a surprisingly common sight at a Shiok BBQ.

Don't Skimp on the Veggies! (The Chef's Way)
Vegetables provide a much-needed freshness and crunch to cut through the richness of the meats.
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The Essentials: You already know them. Corn on the cobs, lightly buttered and charred. Simple stalks of broccoli that get a little smoky.
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Uncommon Recommendations: But as chefs, we love adding more texture and flavour. Try these:
- Thick Rings of White Onion: They turn sweet and tender on the grill.
- Garlic Shoots: A unique choice! They char beautifully and have a mild, sweet garlic flavour.
- Bell Peppers & Zucchini: Classic, simple, and they add wonderful colour and smoky flavour to your meal.
We hope this guide helps you plan your next gathering. Our passion is to take the hard work out of BBQ prep, so you can enjoy restaurant-quality flavours and unique dishes with the people you love.