The Social Outcast

28/01/2025

Singapore, after 6 years of grilling perfection, we’re slithering into the Year of the Snake with bold flavors and unstoppable energy! This Chinese New Year, let’s strike fast, feast big, and celebrate life like the legends we are.

May your 2025 be as smoky as our BBQ, as rich as our sauces, and as unforgettable as your time with us. Thank you for fueling our fire all these years—let’s make this year a fang-tastic one! 🐍🔥

Smokey Love,
Chef Mint & Noelle

16/01/2025

Smoked, grilled, and kissed by fire — this is BBQ that demands your attention. 🍖💨 Whether you’re dining in or planning a feast, we’ve got you covered with our large group catering packages (4 courses, starting at SGD 45/pax)!

Perfect for celebrations, events, or just because you want to treat your crew to the best. DM us for more info!

18/11/2024

Where to find us at Sentosa Grill Fest? 😎

🏖️ From Beach Station, walk towards Siloso Beach side.
🌺 Head towards Siloso Beach Resort then turn left once you see Scentopia and go straight.
🦄 We are at Booth F18 (In front of Tipsy Unicorn's Beach Side) aka Beach-ier Side & Furthest End of Siloso Beach.
📆 14 - 17 Nov | 22 - 24 Nov | 29 - 1 Dec | 6 - 8 Dec
⏰️ 5pm - 10pm | 915pm last order or sold out

See you y’all! 😎🔥🏖️

16/11/2024

“The kitchen, chaotic as it may seem, offered me a kind of peace I’d never known—a soul-stirring madness, where I can craft my imagination onto a plate like a poet, singing without fear of being silenced.”

- The Outcast Chef

Thank you Aplus Magazine, Ane Bakri & Samathan Francis. Get your copy of Aplus Magazine in Kinokuniya, and whenever you swing by 89 East Coast Road for a meal or two, have a browse of it while enjoying your smokey meal.

At The Social Outcast, Chef Mint wants to feed “that beautiful spark inside waiting to burn brightly”.

13/11/2024

Indulge in a Hawaiian BBQ feast at Sentosa GrillFest 2024 with The Social Outcast x The Madman Co! 🌴🔥

Chef Mint is back to grill up mouthwatering Old School Luau Hawaii Woodfire Smoked Meats, Tropical Freeze and other island-inspired delights. Watch Chef Mint going primal with his Bad Boy Toys displays.

Join us at Siloso Beach - Booth F18 all the way on the beach-ier side and furthest end - right in front and between Rumour Club & Tipsy Unicorn, a beachside culinary adventure, complete with refreshing drinks and good vibes.

Grilling Dates from 5pm - 10pm / Sold Out
🏖 14 - 17 Nov
🔥 22 - 24 Nov
🏝 29 - 1 Dec
⛱️ 6 - 8 Dec

Rain or shine, we’re grilling and smoking them meats.

Anyone wanna make a guess which Bad Boy Toys is he showcasing this year? Comment below and tag who you wanna bring this Sentosa Grillfest 2024!

21/09/2024

When we say charcoal, fire, and smoke — you bet we’ve got that open-fire cooking game on 💯 Took pitmaster years of sweat, burns, and scars to get here, so trust us when we say: you’re in good hands. Make a reservation with us, and let us take care of the rest.

20/09/2024

What’s clean, bright, and as fresh as it gets? Our Blue Prawn Ceviche’s the perfect course to freshen up your palate, and have you gawking for more. Sweet, crisp, juicy blue prawns, tossed in a freshly made tomato salsa, carefully assembled on a buttery tart shell, and finished with a bright and punchy pepper drop. A one-bite wonder we say!

25/06/2024

A love for fire, and the fire to love. That’s what we, the rebels of the Outcast kitchen, believe in. It’s been a helluva ride since moving to Katong; and trust us, it’s a daily reminder to keep our fire alive and the embers burning. Seeing your faces tucking into our woodfired courses, the amazement as we bring you something completely unexpected and outta the norm though…that’s what keeps us going. Swing on by, wander through the wonders of fire, and join the ranks of us culinary rebels.

22/06/2024

Yall may have tried several renditions of our sando course by now, but here’s one of them that’s stuck in our hearts for a long time. A tender, succulent wagyu katsu, coupled with smoky, charred, epic burnt kimchi.

10/06/2024

We dare bet plenty haven't quite tasted Fugu, the tough-to-handle Japanese delicacy, before...and much less as a risotto. Prized for its delicate flesh and a luxury for many, it takes skills, precision, tons of technical training, to prepare and coax out the best flavours from the pufferfish — all while keeping y'all healthy and alive 😉 We serve our charcoal grilled Fugu over a bed of creamy, umami wild mushroom risotto, all presented in an ivory shell. Unconventional, but epic we promise.

07/06/2024

Little fun trinkets and old games to keep the conversation going, and the mood vibing, as you watch our chefs work their magic. We've got a bunch of nostalgic childhood games all placed around the restaurant, and even more at our counter, so feel free to chat us up and check out the rest of our stash!

01/06/2024

Always hearing us go on and on about Wagyu, but not quite sure what the hype is about? That's why we've designed a Wagyu Woodfire Experiential Course — both for you curious folks, and the gourmets. 9 different cuts of Japanese Wagyu, grilled over an open flame one at a time, so you may appreciate and understand the subtleties between all of them; and perhaps, over time, discover your favourite cut. Available for weekend dinner services, reserve your slot with us now!

29/05/2024

Smooth, silky, luscious, and an absolute slurp-worthy delight, Inaniwa udon is a premium, handmade udon noodle from the Akita prefecture. Here, we serve them in a creamy yet light paitan broth, finished with sweet unami katsuobushi flakes, tender charcoal grilled chicken, and a gorgeous onsen egg.

24/05/2024

Fans of the gorgeous red velvet cake: rejoice. Sweetening up the end of your Woodfire Experiential meal with us is a warm, luscious, bright Red Velvet Lava Cake, finished with a scoop of creamy vanilla bean gelato and some punchy smoked salt. Whoever said smoke and sugar can't go well together?

21/05/2024

If you're not familiar with Engawa, we promise you're in for a treat. The portion of a sashimi cut from along a flatfish's fin, it boasts a high amount of fat-to-meat ratio that results in a delicate, delicious sweet flavour. A kiss of fire, pops of briny caviar goodness, and fluffy Japanese tamago seals the deal.

18/05/2024

All we can say is...it ain't just Ramsay who can sear scallops. We sear these juicy Hokkaido Scallops over high heat till they've got that gorgeous charred crust, while staying plump, juicy, and tender on the inside. Keeping it clean and fresh, served with a light and refreshing broth.

15/05/2024

Nothin' like some oozy, jammy, sexy cured egg yolks to get us going. Delicately seated on a slice of smokey, charred, melt-in-your-mouth Japanese A5 Wagyu, and paired with a side of charred crispy kale (trust us, it beautifully balances everything out) — you know it's gonna nothing but sheer decadence.

12/05/2024

Spicy, tangy, rich tomyum broth; soft, tender, melt-in-your-mouth starchy sticky grains; smoky, charred, juicy chicken. All of that in one bite — it’s a flavour explosion. That’s why our tomyum porridge was a hit back when we were at the cosy Bedok Marketplace, and why we’ve jazzed it up, and brought it to you as part of our ever-changing Omakase experience. If you haven’t caught it on a past visit, keep your eyes peeled cause this bad baby’s always gonna be making appearances 😉

03/05/2024

Basic BBQ grub? We’re here to take that assumption and flip it upside down with our sliders. Wagyu katsu…with one and only Jamaican Jerk sauce……you ever had sliders this premium? Only at The Social Outcast; we’ll see you by the pit.

14/04/2024

Ramadan is the gentle rain that nourishes the soul, while Eid is the rainbow that colours our world with hope, love and blessings. We wish you’ve had the best of both this Ramadan, and an amazing week with your loved ones. Eid Mubarak from the Outcast family, to all of yours 💕