Smokey’s

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We saw Smokey’s one of those days wandering in the Joo Chiat area and it was a nice coincidence when Fee suggested going there for dinner. As it name hints, it specialises in smoked barbecued items. For starters, we had jalapeno poppers, those breaded and deep fried mild green chillis stuffed with sin. Oh my the cream cheese oozing out really worked, gimme more!

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Fee insisted on ordering a serving of fish and chips despite my misgivings that this was a smokehouse specialising in ribs for crying out loud! Boy was I mistaken, these are possibly the most unique fish and chips ever. They’d somehow been marinated in smoke, then battered and deep fried till almost ethereally crisp. The fish was smooth and tender, almost nostalgic in its old school fish finger-like consistency. It was the combination of smoky marinade and really great fish and chips that won me over. In fact, this to me was the best dish of the night. The fries were also good, crisp outside and fluffy inside, though they didn’t hold up once they got cold. The coleslaw was very decent, with both white and purple cabbage. I liked that the veg tasted fresh and the crunchy stuff wasn’t overwhelmed by onion. Thumbs up!

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The star of the show was meant to be the ribs. DC wanted the St Louis ribs, so a full rack it had to be.  I must admit they were well marinated and quite nice. Too bad they were rather dry, as it they’d been left on a low barbecue for too long. No doubt there was a disclaimer in the menu that the ribs here weren’t pre-cooked and therefore wouldn’t fall off the bone in tenderness. But these fellas were dry and hardly a shot from tenderness! It was a disappointment to me, especially after the fish and chips stole the show.

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Be odd. Come here for the fish and chips. Oh yes, the portions are big too. A full rack of ribs, a portion of fish and chips and the jalapeno poppers stuffed up two big eaters and two medium eaters big time.

Smokey’s
73 Joo Chiat Pl
Tel: 6345 6914

Single Malt Appreciation Club: Highlanders and a New Islay

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It was yet another overdue meeting of the newly renamed Single Malt Appreciation Club. In addition to our mainstays of Lagavulin 16 and Laphroaig Quarter Cask, we had a Highland Park12, a Macallan Whisky Maker’s Edition and a Kilchoman. Tricia brought the Highland Park from a sojourn to Batam and the Kilchoman from whisky trip to Scotland. Hypodermically and Jam somehow found the Macallan sitting at home.

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It was up to Tricia, the resident whisky expert to line them up for tasting. Her usual impeccable taste was spot-on! The Highland Park first then the other Highland Macallan, followed by the Islay with the youngest Kilchoman first, then the restrained and elegant Lagavulin and last the brash, in-your-face Laphroaig.

I must admit upfront my bias against Highland malts. I’m not so keen on sweet and spicy without the peaty as I find it quite flat and not a great deal different from other liquors. What makes whisky special for me is the complexity that peat brings into the picture. With that, I dismissed the Highland Park 12 (40%) quickly by taking a quick whiff and sip of Tricia’s dram. As expected, it was nothing but sweet honey and fairly one-dimensional.

The Macallan (42.8%), as a Speysider, fared a bit better. I think I’ll enjoy drinking it on off nights where somehow an Islay would be too much work for me. The honey was rounded with spice and orange peel, quite the thing to put in a fruit cake and then enjoy with said cake. The tasting notes mentioned toffee but I didn’t get any, probably because I was still recovering from a bout of flu. Definitely one to try again.

The Kilchoman (pronounced “kil-ho-man”) Spring 2010 Release (46%) was a strange hybrid of honey and peaty smoke. There was something rough and unfinished about it,  I guess that indicates that it would benefit greatly from more ageing. Nonetheless, it was full of promise and I’m definitely looking forward to a later release. Just too bad it isn’t available in Singapore yet.