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Singapore doesn’t have a lack of smokehouses. In fact with highly-acclaimed choices like the Michelin-starred Burnt Ends and the no-holds-barred Meatsmith, we’re spoiled by the quality of smoked meats in Singapore.
But as impressive as the meats that Dave Pynt’s concepts churn out are, they are very much Western in scope. You can tell that they were made by an Aussie, and we love them for it. However, if you want some Asian influences in your smoked meats then you’d have to book a table at the new Cherry & Oak.
This new concept is opened by the same people behind Muslim-owned steakhouse Asap & Co, but with a strong focus on smoked meats imbued with the magical aroma of cherry and oak wood. You can be guaranteed that your meats will deliver a punchy depth of smokey flavours after they’re done resting in the woodfire oven.
If you get one of Cherry & Oak’s signature smoked sharing platters, you’d get a side of Nasi Lemak Bakar, which essentially means burnt nasi lemak. Some of their most popular smoked meats include the Beef Brisket (S$29/200g) made from Pure Natural Black Angus from Australia. What’s special about it is that it’s the first smokehouse in Singapore that’s Muslim-friendly, so our Muslim friends can also tuck into some of that quality Australian beef now!
Other smoked platter items include Beef Rib (S$68/500g), Lamb Cutlet (S$9), Half Chicken (S$16), and Rainbow Sausages (S$16) which are an array of chicken sausages coloured with ingredients including curry and beetroot. Or if you’re craving for some skewers, then they have premium satay sticks available—Smoked Chicken Satay Madura (S$18 for ½ dozen) and Smoked Wagyu Satay Madura (S$24 for ½ dozen).
If smoked meats are too heavy for you, Cherry & Oak also have popular brunch dishes available such as their Shabsouka ($18), Baby Dutch Pancakes ($16), and Smoked Open Toasts which include Brisket (S$18), Salmon (S$16), and Portobello Truffle (S$18).
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