9KG BBQ Western Food Platter Challenge at Mad Charcoal! | Best Western Food in Singapore!

Oh my god. Have a good meal man. This is an insane meal. Okay, good afternoon people. Today, okay, Singapore. This is Singapore. Because I know a lot of you guys are very confused about my travel content. The address here is Ang Mo Kio. But we are sort of like very near Yiu Chu Kang MRT. A lot of you guys have been requesting for western food. You guys mentioned that I haven't been doing western food for a while. I looked through all the comments. Pointed to two stalls okay. One is all the way in the east. It's called Wild Olives. And the other one is called Mack Charcoal. Which is where we're at now. Okay, they specialize in typical western food. With a bit of Texas influence. Where I'm at is very smoky now. We head in first. So, boss man Kevin is here. So bro, this one started for how long already ah? This stall? For five years. So it's before COVID ah? Yes, before COVID. We started out there. Also, it's the middle stall. Now that you shift to here. You have a lot of different meat items that normal western food will not have one. I'm looking at your menu. Okay, guys I didn't get their entire menu ah. We got a lot of their popular options. Which is beef shake also. Okay, why beef shake? Why not? No, I mean like. It's a very complex. Yeah, it's a very complex answer. It's like. They have pork belly. They have like not the things that you typically find in your western food. Where does all this influence and recipe came from? For the food wise, I mean. For me, it's more about. You don't need a place to define. What kind of food you serve ah. Why do we need to go to a restaurant? Or a hotel? To have something like this. Don't let the food define you. People always ask me. Why you can go and open a restaurant? Why do I need to open a restaurant? I'm here what. Why do I need to open a restaurant? People can come here. Tongs, shawls, whatever. I mean. That is. It's convenience ah. That is inspiring. That is what I want to hear. But and then he kept his price point pretty affordable. But then how you came up with all the recipe and all? Go and learn. Try and error. The sous-vide cooking is all like what I learned. Then the smoking part is a try. The smoking part is. You know there was one time. These Texas things was very. Texas barbecue. Yeah, but I mean. I don't have their smokers. Not like Jack BBQ okay. Not like Jack. Jack if you're watching okay. They're not your competitor. Your price point and their price point different. They have like smokers. Smoked for 24 hours. I don't have. Yeah okay. My. It's a very nice setup though. I mean. You don't see this in western stalls. This is the back already. This is. This is our last. So-called big investment. Also you have. Okay. Initially how we smoked meat. I took a big wok. Really big one. Those big one. Then I bought the steamer tray. Then we put the wood below. Then with a few charcoal. Then the meat all put inside ah. Over there. Hot smoking ah. Over there. I never heard of hot smoking. Then after that you decide. I mean it's the same theory what. They and their big thing. Then with all their charcoal. I mean. You just sort of. Go and take a look. We do more smoking. Then after that. Cool it down. Pack it. Smooth it ah. But this is where. I'm different. So I try to do things. Within what we can do. Oh. Very innovative. I like. I like his. His whole concept. And how he actually reach. Reaches this point ah okay. But now right. We need to try his food. And then. We need to find out like. What's the. What's the hype about okay. So many of you guys requested for this place. Okay this place have wild olive lah. But we try this one first. Let's go. A little bit different ah. They have like. Some sort of like. You know typical western. You don't have brisket one ah. You don't have brisket. You don't have. Like this kind of pork belly. Which looks a bit like burnt ends. So what I did was. I got him to. Take me out with like. Their signatures ah okay. So let them. Let them do their plating. All the sides ah. Sorry. Oh my god. This is an insane meal. It's 10 kilos. Almost 10 kilos. Okay guys. This platter ah. Massive ah. I've done a lot of western food platter. Okay. But this is way. Way bigger than I've seen. This one okay. Including of bones. 9 kilos okay. Maybe because a lot of sauce or something. I don't know. I'm going to try my best. If I fail. Then it is what it is. Okay. Let's get going. Waited for too long already. Okay let's go. I want to start from. Okay I just. Start from pork belly first. We have some pork belly here. How succulent this is. Their pork belly ah. Not your. Not. Doesn't taste like siobar. It's. Very different ah. Very tender. Very succulent. And it's got a lot of very nice. Crispy edges on the sides. And very very like. Insanely smoky. They have this nice. Sweet sauce. That they add on the pork belly. I'm not sure what sauce is it. It tastes. Doesn't taste like barbecue sauce. Tastes a bit more like a. Teriyaki sauce. Okay. Time to try their legendary chicken chop. Effortless chewing the chicken chop. If I say this is tender. It's an understatement. This is like. Succulent to the point that it's just. I don't know. I haven't had chicken chop this tender. For a long long time. This might be the best chicken chop I had. All my life. They use a cream based sauce. For their chicken chop. Which is very different ah. Normal when you go to a western food store. The chicken chop that they serve you right. They either give you the brown gravy. Or they give you like some sort of. Black pepper sauce. But this one is very interesting. They give a oniony. White sauce. Like a cream based sauce. I've only had two meats so far. Already blew me away. I think this is why they got. Almost 5 star rating. Chicken chop. Sean is right. I tell you the chicken chop ah. Sean mentioned that it tastes a bit like satay. It's got like the smokiness. That's coming from the satay. Which is really really true ah. It's got that kind of charcoal smokiness. And then. It's not about the cream sauce. You know some places right. They use a lot of sauce. But the meats are not really marinated. This one is marinated very nicely. It's got a bunch of like spices in there. It's got turmeric for sure. Because it's a bit yellowish. Look at the brisket. Usually western food. In coffee shop you cannot find brisket right. Look at the brisket. A bit sticky. Insanely tender. Ratatouille. Ratatouille is a blend of vegetables. In a tomato based kind of sauce. We can add a bit of that sauce. The brisket sauce. Usually I don't know if they give you like that or not. The boss man very nice. Look at how tender. If I can put on the glove right. I'll break this apart and show you guys right. It's fall apart tender. The sauce is a bit sticky. Closer to teriyaki lah. Closer to teriyaki. It doesn't taste more like. It's got a bit of like. It's got a bit of like that Asian influence in there. Okay guys. There's a mountain of pork ribs here. If I remove the sausage. You guys can see. One whole freaking mountain of pork ribs. Wah eh brisket guys. The brisket must get one. Wow. Brisket must get one. Okay guys. These are beef cheeks ah. Beef cheeks okay. Beef cheeks. Usually you can't find them in like hawker stall. Really like I said. It's a very complex ingredient. The texture is close to brisket. A little bit more sticky. You need to sous-vide this ah. Usually they don't cook this over like open fire. You need to sous-vide this. He hooked me up with some of this. Spicy like sambal thing. I don't know why western food got sambal eh. We try ah. It's very spicy ah. I think you guys can ask for it. Very good. Very spicy. But oh. Super tasty. His level is really high. Might be the best western food. The ribs ah. They gave me some sort of like gochujang sauce. Got both got both. Pork rib. My last piece of chicken chop. I don't want this to end but oh. Their pork ribs are good. But it's not exactly that kind of baby back ribs that is like full on the bone tender. It's got a bit of muscle. A bit of chew to it. All the meats are incredible. Pork rib might be a bit dry but still good. This piece is super tender. Add a bit of this. What sauce? Boss. Barbecue ah? Not the traditional barbecue ah. His barbecue sauce got sesame on top. So I thought gochujang. Oh yeah. Sausage sausage. I need to get down one sausage. Not just the meats are good ah. The sides are incredible as well. They can make, they can sell bengal and mash or eat it. Try try dip this in the sauce. Oh guys. There's not one meat here that I don't like. Everything I like. Chicken chop might be the best so far. Closely followed by the brisket. Okay. I need to focus now. This is gonna be tough already. Starting from now. I'm having meat sweats ah. I rarely get meat sweats ah. That shows how much meat is on this guy ah. Okay brisket down. Mmm. I got a feeling the chicken chop is gonna taste very good. With a bit of that sambal. Okay a bit too much already but. I tell you guys something ah. A good western food right. What defines a good western food right. It's not just the protein. The sides are like very important as well. That's why all their sides nail it ah. Fries are super crispy. Superdale fries taste very candid. Ratatouille is very nice and. Just tastes like Italian, like proper ratatouille. Sauteed mushroom really good as well. The mash is very very buttery as well. Oh shit the mic fell. Sorry a bit of accident. Because I put a bowl of sauce too close to me. Accidentally tip it over. Despite a little accident my man. Everything is still very very enjoyable. Their beef cheeks are actually very very well cooked. Um just the the the ends might be a little bit, a little bit, a little bit tough. But other than that very well cooked. Yeah. Sorry. In case there's another accident right. I'm just gonna pour the sauce and bring this away. My shoe not okay. But I really don't care already. Okay they got two sausage ah. One is uh I don't know what. This one is like more like Italian spicy sausage. It tastes homemade ah okay. But to me it's just very normal sausage. I wouldn't come here and order their sausage. Unless you're very hungry ah. Then you order this one add-on. I feel so bad. Just now the uncle asked for brisket. He said no more. Probably it's all here. They will ask whether they can smoke again for you. Oh new lizard ah? Oh goodbye bird. It actually okay what. Goodbye bird sounds perfect. Yeah you just bring one serving I show eh. This is like sausage meal ah. I don't know how they do it. Usually this kind of sweet potatoes are not sweet. Their sweet potatoes are damn sweet. First sip of water. I don't know how they do their fries ah okay. Their fries reminds me of this fries that I had in Bangkok. Like some sort of omakase fries. This is up there. I think they double fried the fries. I think ah. That place I had in Bangkok right. The fries they use some sort of sonic vacuum technology to fry ah. This one no lah but. But it's comparable. I'm not giving up. I'm enjoying it. Why why why give up? Give up on life. The boss is poking me out of his arm with his pineapple. Pellet cleanser ah. Okay. Cannot compare this with the Brazilian one ah. But it's a very nice pellet cleanser. Can mash potato ah. Crazy buttery. Make a perfect bite and show the camera. Don't know if this is perfect or not ah. Mashed potato, beef, chicks. Oh wait. Last piece of meat ah. You know what the pineapple feels like ah. It feels like. You're very s***. It feels like you're reading a book. Okay. Until you're very very sick. It feels like a bookmark you know. Then you have a break. And then you keep eating again. The pineapple is a very nice pellet cleanser ah. But I'm not sure if I'll pay $4 for a few slices of pineapple. He put salt and soy sauce on the pineapple. I'm looking at the menu. Because the last stretch I'm like taking my time and slowly pace myself. In case I s*** my pants or something. They got rabbit meat leh. Rabbit legs. I don't know. I see a whole rabbit there. They got exotic option. Solid, solid. This is not simple boss. Okay. So we're done with the challenge. Wow. Very very good western food. But also this one is definitely a stretch. I am feeling it. Like I'm very full now. I cannot drive back. I need to chill for a little bit okay. This is a lot of food. The amount of meat in there is like more than half the platter. Like I realised towards the end the sides are actually very little. But it's really a lot of meat. So I'm like sweating throughout all the meat sweats. It's really like you know. Hitting me very hard. Okay but anyways. Good food. I can't even sit straight. Very very good western food. Brisket is good. Beef cheek is good. Pork ribs hit and miss. Pork belly is good. Chicken chop is incredible. Like just come down and try this pork protein right. You will not be disappointed. Okay. Definitely by far right. One of the best western food experience I've had in Singapore. If you guys want to try out this place right. It's at Al Mokyo. I'll put the address down in the description okay. That's it. We'll see you guys the next one. Bye bye.