About Us

At Slice House, BBQ isn’t just cooking — it’s a ritual of smoke, patience, and passion. Our journey began with a chef who chased flavor across continents, eventually finding his fire in
Nashville, Tennessee — the heartland of soulful Southern BBQ. There, he mastered the art of letting meat cook low and slow, drawing out tenderness, depth, and that unmistakable smoky
perfume that can’t be rushed.

Today in Singapore, we bring those same traditional smoking techniques to life, using an American-imported wood smoker fueled by rich hickory — crafting flavors that linger, whisper, and roar all in one bite. That smoke doesn’t just season the meat; it transforms it, creating melt-off-the-bone tenderness while unlocking layers of flavor that only time and wood can achieve.

Then comes the flair — our signature Asian spice blends, crafted to excite local palates while honoring the spirit of Southern BBQ. It’s BBQ that feels familiar yet thrillingly new — sweet heat, bold smoke, and deep caramelized notes dancing together in every dish.

From wood-fired pizzas topped with smoked meats, to slow-smoked burgers dripping in house-made sauces, to pastas enriched with tender smoked cuts — every plate carries the story of smoke, spice, and reinvention.