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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.
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!
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”.
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!
07/05/2026
Have you ever wanted to cook in the woods like you’re in a cooking show? We finally did it, and my stomach is as full as my heart.
Scallops with sausage, mushrooms, leek and Brussels sprouts slowly stewed together. Finished with Sangiovese wine and tomato sauce, with local potatoes completing the meal.
Ah life, you make me fall in love again and again.
02/05/2026
I’ve completed one of my bucket list items. Cooking beef and salmon in Canada.
Maybe more for the salmon. Ever since watching a documentary on how they swim upstream to spawn in the Californian rivers, it has stayed with me.
To now cook and eat it here just makes it feel that little bit more special!
01/05/2026
This isn’t from the hotel, but made with care. The 3 degree cold makes me even hungrier.
Found some goat’s cheese and fresh goat’s milk, a lovely change from the usual cow’s milk. Like all fresh produce, it’s clean, light, and not overly strong.
Did you know goat’s cheese with maple syrup is such a wonderful pairing on pancakes?
And to be honest, I’m only stepping out for the photos. Breakfast is definitely happening indoors!
30/04/2026
Being able to cook is a real joy, especially when working with fresh local produce. This trout, straight from the source here in Canada, makes it even more special.
Enjoying it in such beautiful scenery, with the temperature below 10 degrees, adds to the charm.
I am grateful for the opportunity to experience this, for the desire to cook and to do it well enough, and most of all for the beauty of nature that brings a sense of peace and joy.
30/04/2026
A simple breakfast with $3 frozen clams and fresh spinach, cooked gently in plenty of butter so it blends with the natural clam juices.
No bread on hand, so I paired it with pretzels instead. The extra saltiness actually brought out more sweetness from the clams, which worked surprisingly well.
Simple, inexpensive, and very satisfying.
19/04/2026
Whether it is tradition, culture, or simply home cooked food, these are things worth holding on to. Once they are gone, the connection between people, especially loved ones, fades with them.
Cooking together with my mother and sister is therefore a gift, not a chore.
Today, we made gyoza. Mum and my sister showed me how to wrap them, and I finished them with a beautiful crispy batter base. We also made some steamed ones. Best enjoyed with some Vietnamese shiso leaves.
18/04/2026
My take on Thai beef basil, topped with a twin fried sunny side up. Runny yolks, plenty of chilli, and homegrown basil.
We were blessed with rain today after a long dry spell, which made the meal even more satisfying.
13/04/2026
Birthdays are often celebrated with wives, partners or friends. But really, they should be with the two people who brought us into the world and gave us life.
I am grateful that my parents have given me more than most. A roof over my head, a mind full of knowledge, and a pair of hands able to work.
My dad was the first person who taught me how to sell, how to invest and how to live life as a Catholic.
My mum taught me how to be strong, how to be independent and how to be family oriented.
Sharing breakfast together is a blessing. Simply being together is a gift I do not take for granted.
And I am grateful to have lived fully and happily for the past 48 years. But today is not about my birthday. It is about my parents. I am who I am today because of them.
From them, I learned how to live. I also learned how to be a father.
I hope my children will grow up to be the best they can be, not because of me, but because what I received from my parents now lives on in them.
05/04/2026
The poor man’s surf and turf. Just chicken and prawns for our Easter meal.
Many people go around wishing “Happy Easter” as if it were just another holiday. But for us Catholics, it carries a deeper meaning.
For me, Easter is a reminder to be honest with myself. Whether I rise with Jesus or remain in my sins is not an abstract. It is a choice I have to decide!
04/04/2026
Since it was Good Friday, fish for dinner was a given. Added a bit of fun by roasting it with pandan leaves, which double up as a natural shield from the fire while releasing a subtle fragrance as they char.
Hope you had a reflective Good Friday.
28/12/2025
What drives our passion to cook for family and friends? It is the joy of sharing food we love with the people we love. It is also knowing they get to enjoy something home-cooked rather than a takeaway and, fingers crossed, that it tastes good too.
That said, it is hard work. I am completely exhausted today.
25/12/2025
The cooking season has officially begun. It starts today with turkey, followed by dry-marinating the beef for a few days, and then roasting the vegetables. I am so happy to see these lovely, colorful vegetables, ready to be kissed by fire and smoke.
23/11/2025
I’ve found a suitable BBQ stove that can be used indoors, so it can be placed under the exhaust. Also, the new charcoal we got today produces very little smoke, just the usual amount when cooking meat.
15/11/2025
It’s my little brother’s wedding today. This is the oldest photo of him I could find, taken back in 1997 when I was carrying him. With a 15-year age gap between us, it’s poignant and moving to see how he’s grown from a tiny infant into a gentle giant, now more than strong enough to carry me, and now beginning his own marriage and the family he’ll build. Life’s a continuous journey, and I pray that God’s blessings be upon him and my new sister in law as they embark on theirs today. I love you both so much!
13/11/2025
An attempt at a fine dining experience—complete with a new dining table.
The highlight was tofu carved with a thousand cuts to bloom like a flower, served in a chicken soup simmered for four hours. The seared cod in soy sauce remains a perennial favorite, while the surprise standout was the minced pork wrapped in crisp lettuce.
10/11/2025
One thing I’ve learnt: miso is not gochujang, and it definitely isn’t a substitute, especially for a classic miso cod.
Oh well. Still tasty, just not quite the same.
09/11/2025
How do you use charcoal and an oven together to make chicken soup that simmers for hours?
A clay pot over hot charcoal in a BBQ pit does the job beautifully. Slow heat, steady smoke and a gentle simmer build real depth in the broth. I barbecue the bones first to add a smoky dimension, giving the soup a fuller, richer flavour before it settles into the long simmer.
02/11/2025
A family that can sit down for a meal together is a blessing. I’m grateful for the many hands in our home cooking side by side, looking out for one another, and sharing laughter.
Today is Vietnamese spring roll day, one of our family’s top ten favourites thanks to my mum.
Lovingly wrapped by , and thoroughly enjoyed by me.
01/11/2025
No more worrying about overcooked or undercooked prawns, and none of the flavour gets lost.
All you do is put them in a dry pan. I like to layer some salt and add ginger + spring onion for extra fragrance.
At the end, you get a tiny umami bomb of broth and perfectly tasty prawns
30/10/2025
Our humble attempt at recreating the tofu dish made by a veteran Chinese chef with decades of experience. Not a bad effort, I think. The soup, though, was the real highlight — it took hours to make, but it turned out to be one of the best ever made in this household.
20/10/2025
Found a new trick for smoking beef — adding ground coffee beans to the charcoal. The moisture in the grounds creates plenty of rich, aromatic smoke, giving the meat a deeper flavour and a subtle coffee note.
Address
Singapore
806665
Option 1: Public Transport
Take the MRT to Telok Blangah station and take exit A. From there, transfer to bus 131 or 195 and alight at the Bef Telok Blangah Way bus stop. Walk along the street, turn right onto an unnamed road, then turn left onto a smaller road until you reach your destination.
Option 2: Driving/Parking
From West Coast Highway, take exit 2B onto Jalan Buroh. Turn right onto Pandan Road and continue straight until you reach West Coast Road. Turn left onto West Coast Road and drive straight until you see your destination on the right-hand side of the road. Limited parking is available on site.
Opening Hours
| Friday |
18:30 - 22:00 |
| Saturday |
18:30 - 22:00 |
Alerts
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What people say
The BackYard Kitchen in Singapore is a must-visit restaurant for anyone who loves fresh, homemade food. The alfresco private dining experience is surrounded by lush greenery and suburban fresh air, providing the perfect ambiance for a relaxing meal. The restaurant caters to all dietary requirements and preferences, ensuring that every guest can enjoy their meal to the fullest. What's more, they allow outdoor smoking and provide wine and whisky glasses without any corkage charges for your own alcohol.
The dishes at The BackYard Kitchen are made with love and care, as evidenced by their social media posts showcasing their homemade creations such as grilled sandwiches with different cheeses and healthy spinach or arugula, slow-cooked yellow beans for Tau Suan dessert, and smoked beef with homemade beef tallow for future "heart attack fried rice". While the food may take time to prepare, it is well worth the wait as the taste is fit for a king.
One thing to note is that The BackYard Kitchen only accepts fully vaccinated guests, ensuring the safety of all diners during these times. Overall, if you're looking for a unique dining experience with delicious homemade food in a beautiful setting, look no further than The BackYard Kitchen in Singapore.
