Not available on 27 Nov, 24, 25, 31 Dec 2020, 1 Jan 2021
4 COURSE MEAL
Who says you can't have a barbeque at home? Take a gastronomical trip to Kansas City with BBQ master Jimmy Cheong 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.
Smoked Tomato Soup A delicious velvety soup made with ripe tomatoes smoked with American applewood and aromatic spices. One hearty soup can serve up to 4 people.
APPETISER Smoked BBQ Jalapenos with Cheese and Bacon This BBQ recipe oozes deliciousness with the tantalising aroma of bacon. It consists of mini jalapenos filled with cream and grated cheese, wrapped in slices of bacon and smoked with American applewood.
SIDES Smoked & Stuffed Pumpkin with Broccoli, Mushrooms and Cheese Whole pumpkin with a flavourful stuffing made of fresh broccoli and sliced mushrooms, smoked and perfumed with American applewood, and finished with creamy melted cheese.
MAIN 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.
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