Fusion cuisine makes for some unlikely bedfellows. The Deep South and Far East might not see eye-to-eye in, let’s say politics perhaps, but in the kitchen it turns out they can be the best of buds. Like at Ducks Eatery, where old school, rootin’ tootin’ American BBQ is back-slapping, chest-bumping and high-fiving its way through south east Asia’s culinary terrain.
The back beef ribs, for example, are soaked in an anchovy marinade; the crispy pig ear lettuce tacos are juiced up with Malaysian hot sauce for just the right level of steaming-ear syndrome; and the monster shrimps have vinegar, star anise and house-made ssamjang injected all up in their carapace before being grilled. It’s a bit ‘smoke and mirrors’ pretension (fusion, injecting, brick all-over interior etc.) but when you get down to the nitty gritty of this place, it’s good old sloppy eating with badass levels of flavor at its foundation.
And to be honest, we can forgive the odd pretentious predilection when they make a brisket sandwich — which is only available on Tuesdays FYI — as mean as they do. The meat’s smoked for 18-hours and has a fat splodge of ricotta and pickled cabbage on top, and the bun is toasted in a mix of duck, bacon and pastrami fat. There’s a fair chance your heart will implode afterwards, but, no risk no fun right?