Suren’s style, a mash-up of Southern USA, European, and Asian barbeque techniques, focused – as the name of his restaurant suggests – on various cuts of pork. Artisanal chorizo and German sausages, Kansas-style spare ribs, and pork knuckle slathered in a Guinness glaze were cooked in a ‘low-and-slow’ style over wood from locally-grown mangrove and fruit-trees. The end result: melt-in-the-mouth, rich and satisfying dishes which had attendees clamouring for more.
Meanwhile, Pitmaster Kok Fung, from Texas Barbeque joint Burnin’ Pit, harnessed the power of fire in a similar way. His signature dish, dry-rubbed beef brisket, was smoked for over 12 hours to impart an incredible depth of flavour to the mouth-wateringly tender meat. The wood used in the smoker – tropical fruit trees such as mango, jackfruit and durian – added a Malaysian twist to his authentic, rustic style. Served up with pickled mangos, gherkins and jalapenos and a smoky Gula Melaka and berry barbeque sauce, the cold, smooth Guinness contrasted with the sharp and sweet flavours of the sides and the richness of the meat to create a well-rounded flavour experience.
This being a Guinness event, there were plenty of other activities to keep attendees entertained after they had feasted on all the food on offer. Performances from fan favourites Kyoto Protocol, K-Town Clan, Crinkle Cut, Church Mouse and Skits got people moving on Day 1 of Guinness Flavour by Fire, while Day 2 saw Jumero, Kaya, Dani Komari, Samantha Diana and Muzza and Arjuna take the stage to heat things up.