Chef Angus of Kizuna and Chef Ivan of Blue Smoke are teaming up to serve up a wonderfully curated 8 course menu; a culmination of their experiences and philosophy on the Asian cuisine. Working with the finest produce by our local farmers, let your palates be satiated by the explosion of flavours presented.

Important Details

There will be two sessions:

1. 17th January 2024, held at Kizuna  

2. 24th January 2024, held at Blue Smoke

The menu offerings and dining experience for both sessions are different. This ticket is for the sit-down session hosted at our location, Blue Smoke, 261 Joo Chiat Rd S427515, limited to only 30 pax.

KINDLY NOTE:

Kindly be seated by 7:15pm. Dinner will start promptly at 7:30pm. Latecomers will not be served the dishes missed.

Also, please present the email receipt at the door so we can show you to your seats.

PSA: We kindly advise guests who suffer from any food allergies to refrain from signing up as there will be no replacement options.

We use USDA Prime Briskets and is smoked for 20 hours, sometimes more, using lychee wood and charcoal, then served with a home-made Rendang sauce, and an assortment of pickles cured in kombucha. Cream cheese and a specially concocted Garam Masala blend forms the bark of the smoked brisket; emanating a distinct smokey fragrance, and keeping the juices in.

Available in two different cuts:

POINT END

The Point End of the brisket has higher content of fats which keeps the meats tender and juicy throughout the punishing smoking process; hence it is the most sought after piece of meat in any smokehouse.

NAVAL END

The Naval End is a slimmer cut with denser muscle fibres, making the meat a slightly drier and chewier cut, suitable for customers who prefer a less sinful indulgence.