Let's first talk about Sam's dishes.
Using a small charcoal grill, he fires up an impressive range of food that hits the spot every time. Whether it's meat, seafood or a vegetable, it's cooked perfectly. Nothing comes out under- or overcooked.
But what makes them stand out are the bold flavours. The spices are very much in your face, yet they never overpower the main ingredients or leave your mouth burning.
Besides the menu, check out the blackboard on the wall too. A dish you find there is called Spicy Iberico Pork Sataytay ($12 for five skewers), which is the best satay I've eaten. It is charred enough to have plenty of aroma, with a spicy savoury sweet marinade that is so delicious, it is served without gravy.
Meats from the menu are not to be ignored either.
The Grilled Mangalica Pork Collar ($24) has a light seasoning that allows you to savour the flavour of the Hungarian pork. It comes with lightly charred sambal okra, which is dusted with a delicious spice mix. I will happily pay for just the vegetable.
For a different take on grilled pork, Duh Meat Board ($28) comes with a sambal pork chop heavily marinated with a tasty sweet and spicy mix. There is also skirt steak, which is left plain, but is no less delicious. And to balance the two meats is a bunch of grilled kailan, an unusual vegetable to cook over charcoal, but it turns out rather nice.
The best-value dish is the Spicy BBQ Full Rack Pork Ribs ($28), which is enough for two to four people, depending on how many other dishes you order. I usually find BBQ ribs too sweet, but Sam's marinade of smokey kicap manis sauce, coriander and lime is so different - sweet, savoury and tart all at once.
To take a break from all that meat, order the Steamed Little Neck Clams aka Fat Lala's ($19). They are cooked in a broth flavoured with garlic and bacon. Small pieces of burnt sourdough bread are snuggled among the clams to soak up the juices.