Roasts hot off the grill
Published on Mar 31, 2013 9:04 AM
This year, a clutch of new restaurants are harking back to slow-cooking and more traditional cooking methods.
In what seems to be shaping up as a trend, some restaurants are focusing on rotisserie cooking, oven-roasting and grilling. There are at least five new eateries here which focus on these techniques.
Ones that have already opened include six-week-old The Market Grill in Telok Ayer Street, which uses a Wood Stone charbroiler from the United States for its grill items, and month-old rotisserie chicken joint Poulet Vous at Ridgewood Condominium in Mount Sinai, which imported a rotisserie from The Netherlands that can roast 24 chickens at one go.
More eateries that also have plans to use these cooking techniques include hotelier-restaurateur Loh Lik Peng's new restaurant Burnt Ends in Teck Lim Road, which opens next month.
To continue reading, log in if you are a subscriber
Enjoy 2 weeks of unlimited digital access to The Straits Times. Get your free access now!