At Shiok BBQ, our passion for real, authentic BBQ runs deep. Our journey is about a relentless pursuit of quality and flavor that started long before our first event. While many chefs dream of opening restaurants or launching franchises, we took a different path. We decided to roll up our sleeves and get our hands dirty, quite literally, in our own factory to perfect every single flavor we offer.
A Challenge Unlike Any Other
Imagine this: three of our executive chefs, already seasoned in the world of high-end hotels and fine dining restaurants, set up camp in our factory for three grueling months. They traded the glitz of restaurant kitchens for the raw, industrial atmosphere of our R&D lab. Every midnight became a test, every early morning a chance to refine our recipes. Our mission? To create a lineup of BBQ flavors so authentic that each dish not only tastes natural but speaks volumes about our commitment to quality.
It wasn’t glamorous—there were no picturesque photoshoots in elegant dining rooms. Instead, our R&D happened in the hum of factory machinery and under the flicker of fluorescent lights. While other catering factories churned out pre-cooked meals, our team stayed up late, meticulously testing marination techniques, adjusting spice blends, and perfecting our SOPs (Standard Operating Procedures) to ensure that our BBQ food is nothing short of extraordinary.
The Seafood Conundrum
One of our toughest challenges was perfecting the marination of seafood. Unlike meats, seafood has a high water content, making it tricky to infuse with flavor without compromising its delicate texture. We dared to challenge conventional methods—experimenting with different ratios, ingredients, and timing—to create marinades that enhance the natural sweetness of fish and the briny taste of shellfish, without masking their inherent flavors. It took countless trials and errors, and yes, a lot of midnight oil, but today we proudly say that our seafood marinades are among the best in the business.
When a Michelin Chef Takes a Stand
When Chef Erik joined us, it was a game-changer. We put him in the factory for three months—devoting that time solely to R&D—so he could help refine our recipes and techniques. And don’t worry, he’s still very much with us; he just isn’t cooking for clients during that period.
You might wonder, why would a Michelin-caliber chef choose to work with a local brand like ours instead of a flashy restaurant? For Erik, it was about joining a team of good people who share a genuine passion for food. Our journey in fine dining brought us together, and he recognized the heart behind our mission. Tired of industry politics and endless bureaucracy, he wanted to focus on what he truly enjoys—making real, honest food.
Yes, those three months were tough and tiring, but we made it through as a team, and it made us stronger. With Chef Erik’s expertise and our collective determination, we pushed the boundaries to perfect our BBQ flavors. This shared effort is at the core of what makes our food authentic and truly Shiok.
No Compromises, No Gimmicks
We’re not here to peddle quick fixes or secret recipes for a fast buck. At Shiok BBQ, we have one simple rule: if we wouldn’t eat it ourselves, we wouldn’t serve it. We use only natural ingredients—no artificial enhancers. No "crab meat" without crab, no "fish ball" without fish, no tofu without soybeans, no meatball without meat. Our promise is to deliver pure, unadulterated flavors that respect the integrity of each ingredient. This commitment sometimes meant burning through budgets and sacrificing short-term gains to invest in what truly matters—quality.
There were moments when supermarket chains approached us with offers that, on paper, looked enticing. However, the margins they offered were so low that accepting them would have meant compromising our R&D talent and our quality standards. We made the tough decision to stay true to our vision, ensuring that every dish we create upholds our promise of excellence.
The Heart and Soul of Shiok BBQ
Our journey, filled with sleepless nights, constant testing, and unwavering determination, is the heart and soul behind every bite of Shiok BBQ. It’s not about flash or hype—it’s about the deep love we have for BBQ and our commitment to making gourmet, live-grilled food accessible to everyone in Singapore.
Today, our menu is a testament to our hard work: every marinade, every spice blend, every grilling technique is a result of our dedicated R&D. We’ve created a range of flavors that are authentic, vibrant, and, above all, delicious. And while we may not have the glitz of a restaurant shoot, what we offer is genuine, down-to-earth quality that comes from putting in the work, night after night.
Sharing Our Story
We share this story with you not to boast, but to offer a glimpse into the care and effort behind every dish. When you choose Shiok BBQ, you’re not just ordering food—you’re experiencing the passion, the midnight hustle, and the countless trials that have gone into perfecting our recipes. Our journey is ongoing, and every new event is another opportunity to create memorable experiences with authentic, live-grilled BBQ that truly connects people.
