Who says you can't have a barbeque at home? Take a gastronomical trip to Kansas City with BBQ master Jimmy Cheang and enjoy a delicious American-style BBQ feast with mouth-watering meat dishes and scrumptious sides with your family and friends!
SOUP Smoked Pumpkin Soup A warm and creamy soup made with whole pumpkin smoked with American applewood and aromatic spices. One hearty soup can serve up to 4 people.
SIDE Herbs & Garlic Smashed Baby Potatoes Crispy smashed baby potatoes drizzled with olive oil and seasoned with garlic and aromatic herbs, grilled to perfection. Its crackling and charred skin makes a great combination with its soft creamy insides. This delicious 'spudastic' side will make you love potatoes if you don't already!
BBQ Octopus Fresh octopus tentacles tenderised and infused with the Chef's homemade BBQ sauce and char-grilled to perfection. In this meaty octopus recipe, the collagen-rich flesh develops bold flavours that complement its crispy charred texture and makes a delicious meal.
Smoked BBQ Spare Ribs Imported pork spare ribs are coated with the chef's special dry rub overnight. It is smoked with American applewood and glazed with 14-ingredient homemade smoque BBQ sauce to a tender finish so that the meat can be pulled off the bone easily but will not fall off. Each slab weighs around 1.8 - 2.2kg with 10 -12 deliciously meaty bones.
* Order at least 3 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Home Chef. Delivery fees are based on per pick-up location.
Chef Jimmy Cheang
With humility and genuine curiosity, Chef JimmyCheangembarked on a journey in 2009 to explore a renowned aspect of American cuisine – American Barbeque. Amazed by how different it was fromthe Singaporeandirect heat grilling method, Jimmy traveled to the United States and trainedundertwomulti-awardwinningand renownedpitmasters. He especially enjoys the process of preparing the meat for barbeque – he uses a technique that injects the marinade into the meat andappliesa special dry rub before placing them intoasmoker with fruitwood setona low temperaturefor along duration. As he dived further into the art form, it led him to explorevarious cuisines and their different aspects such asCharcuterie, French, Japanese, Chinese, andmany others.ChefJimmy is a qualified Kansas City Barbeque judge and he hopes that withEsseplorehe will be able to share his food with fellow Singaporeansand showthem thedelicious world of AmericanBarbeque.