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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.
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!
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 |
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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.
