We use USDA Prime Briskets and is smoked for 20 hours, sometimes more, using lychee wood and charcoal, then served with a home-made Rendang sauce, and an assortment of pickles cured in kombucha. Cream cheese and a specially concocted Garam Masala blend forms the bark of the smoked brisket; emanating a distinct smokey fragrance, and keeping the juices in.
The Point End of the brisket has higher content of fats which keeps the meats tender and juicy throughout the punishing smoking process; hence it is the most sought after piece of meat in any smokehouse.
The Naval End is a slimmer cut with denser muscle fibres, making the meat a slightly drier and chewier cut, suitable for customers who prefer a less sinful indulgence.
Yes we do, even for customers staying in Sentosa, the delivery charges apply.
We deliver any other day except for Mondays where we are closed.
For items that do not require pre-ordering, you should receive your order at least an hour from ordering, subjected to the road and weather conditions. Deliveries times maybe slightly longer, especially during public holidays or peak hours. We will contact you via SMS or a phone call to inform you if there is a delay. Please remember to indicate your contact number during check out so we can contact you directly if such a need arises.