Recent social media posts
17/10/2026
We just love our noodles, whether it’s flat, round, Chinese style or Italian.
It’s lots of fun cooking our own meal, but tiring and sweaty!
I’m not being funny, but how do chefs and hawkers do this every day, cooking one portion after another, for hours in that heat?
Totally respect what they do.
14/10/2026
Actually, you don’t need charcoal to grill. You just need a flame from the stove.
The problem is that when all that oil from the salmon drips onto the flame, you get oily smoke instead of that lovely wood smoke.
But what used to take me 30 minutes to get a proper BBQ fire going now takes just seconds.
That said, hands up, the flavour just isn’t the same.
11/10/2026
We don’t need to buy pre-marinated or skewered meats from stalls or supermarkets anymore.
Everything is done at home, from marinating the meat to skewering it ourselves.
Then it’s over a slow fire on the BBQ, letting the smoke and fire bring out the flavour.
Nothing beats doing it all from scratch at home.
04/10/2026
One thing I’ve learnt from watching cooking influencers on TikTok.
No colour, no flavour.
Don’t turn the meat until it gives way naturally. That’s when you know it’s ready and not sticking to the grill.
Smoke and fire add dimension.
And most importantly, cook with love and sincerity. When you do that, somehow the food will always turn out right.
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.
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.
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.
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.
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.
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.
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!
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.
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.
