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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.

 
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