Blackgoat

Social media hawker sensation Blackgoat is all about one thing: cooking protein over charcoal. Owner Fikri Rohaimi cut his teeth at legendary establishments like Burnt Ends and Zén, and now runs a humble stall at Jalan Batu with a gang of trusty colleagues. They’re small in stature, but big on philosophy. “The core idea is purity,” Fikri says. “A steak should taste like a steak, a lamb should taste like a lamb, and a salad should taste like a salad — without too much nonsense.” Together, the team dishes out smoky plates of grain-fed Black Angus slabs, free-range Australian lamb chops, and glorious cheeseburgers that sell out like hotcakes. The lamb chops are a must-try, with gorgeous hints of floral notes and acidity from rose and sumac, plus the unique addition of winged beans and peas to balance out the aggressive flavours of the tare glaze and garlic jus.