The Social Outcast

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 💕

09/04/2024

Just because we’ve got our big man smoke gloves on, doesn’t mean we ain’t got dainty finesse in us. Our Blue Prawn Ceviche’s the perfect example. 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.

06/04/2024

Lamb…Porterhouse? Yep, you read that absolutely right. These bone-in lamb loin chops are exactly like their beef counterparts, with the meaty top loin and prized tenderloin on each side of the bone. It’s a gorgeous cut of meat on its own, and here we dress it up with our housemade chimichurri sauce and some immensely fragrant black garlic. A good kiss of fire, some TLC, and that’s all you need.

29/03/2024

We know the traditional Pecel Fish is deep fried and all…but at TSO, we do it the woodfired way. Grilled on a corn husk, over our charcoal embers, basted with our housemade sambal, and finished with, of course, a good blast from our trusty blow torch. An Indonesian classic, interpreted our way.

28/03/2024

25/03/2024

If you’ve joined us for our Woodfire Experential Dining, you know…somewhere along the line there was a punchy lobster consommé that packed smoke, umami, and meaty seafood sweetness. In V2 today we bring you a whole slipper lobster, instead of simply the lobster tail, so you get all the rich flavours without compromise.

10/03/2024

Stocked up with a variety of fragrances, body mists, and scents for you to discover as you make a trip to the 🚻 Smoke and char's always delicious, but it doesn't always smell quite so pleasant hours in. And we can't have you guys ending an exciting night (or starting a romantic one) not smelling your best? 😉 You never know, y'all might just find a new favourite scent with us!

07/03/2024

THAT 👏🏼 MARBLING 👏🏼 Nothing but the best for you folks. Reserve your table with us now (link in bio!), and if you love Wagyu as much as we do...psst, we've got a special Wagyu Experiential available too.

04/03/2024

We can't do anything classically. It's just lodged into our DNA to always fiddle with ideas, create, and go beyond any boundary. You say chawanmushi, we say egg on egg on egg. Indulgent uni, briny pops of ikura, over a bed of earthy century egg custard.

01/03/2024

A representation of harmony, respect, purity and tranquillity, the humble tea plays a significant importance in the Japanese culture. Plus, paired well with food, it adds a particular grace and balance to the experience. Our take on this tea pairing tradition: housemade Junboochas that are bright and refreshing, cleansing your palates while building up to the next course. Unconventional as we are, but we promise it works.