Picotin @ Joo Chiat

This is totally different dining concept from the original Picotin in Bukit Timah, there’s nothing French about the cuisine now.

From the stables of Turf Club Road to the hearts of food lovers, Picotin’s story began in 2007 with its delectable European dishes and one-of-a-kind dining experiences. Since the closure of the Turf Club, and subsequently end of horse racing in Singapore, that place is no more. Now, located inside a heritage black-and-white bungalow along Joo Chiat Road, Picotin 2.0 continues its business. But it stood out among the hostess bars and KTVs like a sore thumb.

In the courtyard in front of the bungalow are two trademarked Oklahoma Joe’s Barrel and Hitch Combo Grill and Smoker, fondly called the OKJ’s smokers. These smokers are perfect low and slow smoking, ideal for making those perfect briskets and Texan BBQ. That’s right, they ditched their French bistro menu with Texan barbecue (BBQ).

Texas BBQ is a style of smoked meat, primarily beef brisket, pork ribs, and sausage, known for its smokey, savoury flavour. It often involves a dry rub of spices like black pepper, cumin, and garlic powder, and is cooked low and slow over wood or charcoal in an open pit using indirect heat. And besides BBQ, they also have a microbrewery on site, brewing some really interesting IPAs and lagers.

Wagyu Brisket

14 Hours Slow-smoked Australian Wagyu Brisket with Oak Wood, In-house BBQ Sauce, Buttermilk Coleslaw, Pickles, Fries

This was the last order of brisket for the day and it was not even past 7pm, it was that popular. A portion was three thin slices of Australian wagyu brisket slow-cooked over 14 hours and smoked with oak wood. It came with some French fries, and given its French roots, the frites were quite good, crispy and properly salted.

A good smokehouse would have their own house BBQ sauce. It is usually made with the drippings and marinades used for the BBQ, with added ingredients and spices. Very thick, so it was quite difficult to dip the brisket into it. Spread it like butter, but not too much as it was quite sweet, very savoury and overpowering.

Chilli Crab Slider

Deep-fried Soft-shell Crab, Chilli Sauce with Spanner Crab Meat, Spring Onion, Coriander, Lettuce, Brioche Bun

Next up, a quartet of sliders with deep-fried soft-shell crab, Sriracha chilli sauce topped with spanner crab meat in between house-made brioche bun. Standard pub grub, nothing to shout about. I think it would be better if the sauce was tartar or spicy mayo.

Mixed Grilled Sausage

Grilled Pork, Chicken, Lamb, Veal Sausage, Pickles, Sauerkraut, Caramelized Onion, Onion Ring, Gravy, Whole Grain Mustard

The sausage platter came with four grilled sausages (one each of pork, chicken, lamb and veal) and onion rings on a bed of Sauerkraut. Came with some gravy (of what??) sauce and whole grain mustard as dips, and a small cup of pickles just like the brisket.

The sausage platter came with a side of Sauerkraut. The Sauerkraut was not too sour, not too wet, and had right saltiness with the bacon bits. Just that it was not very much, so if you like Sauerkraut like I do, you may want a full portion as a side order.

I was disappointed as I thought I was coming to a French bistro, instead I found a nice Texan BBQ. It has outdoor seating perfect for an ice cold beer in a warm Singapore evening, watching live sports on the tele. But we prefer to hide in the air-conditioned comfort of the black-and-white.

Picotin Katong
382 Joo Chiat Rd, Singapore 427622
Tel : +65 6342 0382

Visited Jun 2025