Decker Barbecue, Singapore’s dedicated house of low & slow craft, unveils its second outlet and new flagship restaurant at the former Bukit Timah Fire Station, marking the brand’s expansion beyond its original Robertson Quay home. Once the quarters of working firefighters, now transformed into a dedicated house of smoke and fire, with a greatly expanded menu across lunch, brunch, and dinner, marking a defining new chapter for the brand.
Built on the belief that real barbecue is not a recipe, it is a ritual. Meat is smoked low and slow for up to twelve hours in an offset smoker imported from T exas, the only smokehouse in Southeast Asia that owns the AN Bewley smoker, cooking exactly as pitmasters do back in Central Texas.
“Decker was never meant to just sit still,” said Michael Bovell, CEO of PS.Gourmet Group. “This new home at the Old Bukit Timah Fire Station gives us the space to do what we’ve always wanted, to build a true House of Low and Slow, anchored by fire, patience, and craft. But what makes Decker Decker is that it doesn’t stop at Texas. We’ve brought in Asian creativity and local culture to make something that feels distinctively Singaporean. It’s a bigger space, a bigger menu, and a bigger idea of what a barbecue destination can be, elevated but never pretentious.”
At the new flagship, that ritual is anchored by a 14-feet-long, purpose-built to let Decker fully showcase its signature smoked meats, fire-led cooking, and laid-back hospitality. Set within an iconic former fire station, the location carries a natural connection to smoke, fire, and service, a fitting home for the brand’s next chapter.
THE MENU
The menu at the new flagship has been significantly expanded. Alongside Decker’s signature smoked meats, guests will find a broader range of vegetables, spices, and acidity to cut through and balance the richness of the barbecue, along with Asian accents woven throughout. Vegetarian and seafood offerings are given equal weight, not just an afterthought, but legitimately tasty dishes in their own right. A DIY sauce bar featuring over 10 ingredients, from sesame paste and chilli padi to kechup manis and black vinegar, is available during dinner and brunch for the ultimate customisation experience. The menu is split into three parts – Lunch, Brunch, and Dinner.
Lunch (Tues–Fri, 11am–3pm) brings hearty sandwiches, rice bowls, salads, and sides, mixing T exan classics with Singaporean injections. Highlights include the Brisket & Piccalilli Stack [$20], the Shrimp Po’Boy [$20], loaded with crispy fried shrimps and a lush smoked garlic aioli. Rendang Brisket Rice Bowl [$20] is a showcase of Decker’s smoked brisket folded with aromatic rendang sauce, over dirty basmati rice with kailan “collard greens”, cashews, and a jammy egg.
Brunch (Sat & Sun, 8am–4pm) is a mash-up of comforting brunch classics with a Southern-meets-Asian accent. A standout on the menu is the Shrimp & Grits [$26], a playful nod to the neighborhood’s beloved Cantonese porridge. Creamy grits topped with shrimp, soft-cooked egg, crispy You Tiao [Fried dough fritter] and a lashing of hot sauce, delivering the same soul-soothing comfort as a bowl of congee, dressed in Southern clothes. Equally not to be missed is the Cornbread & Dirty Gravy [$26], pays tribute to the classic American staple, featuring moist, buttery cornbread smothered in bacon gravy, buttered corn, a fried egg, and parmesan.
Bacon & Brisket Cinnamon Scroll [$8]. Made with rendered brisket fat, it delivers a deep, richness and a luscious, tender crumb. A dusting of five spice powder lends an Asian accent. Bacon lardons, pecans and cream cheese glaze complete the pastry. Other highlights include the Smoked Mushrooms & Eggs [$24], featuring earthy, wood-fired roasted mushrooms tossed in housemade spicy mala oil for a numbing, aromatic kick, served over soft scrambled eggs. Aloha Crispy Chicken Burger [$28] is a crispy fried chicken glazed with a kaffir lime hot honey stacked with grilled pineapple for a tropical twist.
For those craving something sweet, the Peaches & Cream Eggy Toast [$24] delivers brioche eggy toast layered with a peach and pineapple compote, coconut mascarpone cream, and candied pecans.
Dinner (Tues–Fri, 6pm till closing & Sat–Sun, 12noon till closing) turns the classic Decker menu up a notch, with generous platters for loading up on meats and sides, scrumptious appetisers and rillettes made from smoked brisket, seafood stews, and exciting pizzas.
At the heart of Decker’s menu is its build-your-own platter concept, mix and match from over 10 types of smoked meats and 10+ sides, all served together on a single sharing platter.
Meats include the signature Wagyu Beef Brisket, Wagyu Burnt Ends, Pork Spare Ribs, Chicken Thigh, Pulled Pork, Pork Belly Burnt Ends, Sausages alongside house-made spreads like Beef Brisket Rillette and Smoked Chicken Liver Pâté. For the ultimate showstopper, the Dino Ribs [Fri–Sun only] can also be added to any platter for +$60. Sides range from Mac & Cheese and Corny Cornbread to lighter options like Decker Salad, Coleslaw, Burnt Pineapple, and Kailan “Collard Greens.”
Platters scale by table size:
- For One [$40] — 2 meats + 2 sides
- For Two [$78] — 3 meats + 3 sides
- For Three [$114] — 4 meats + 4 sides
- For Four [$208] — 5 meats + 5 sides + 1 snack + 2 desserts
- For Six [$288] — 6 meats + 6 sides + 2 appetisers + 3 desserts
A Veggie Sharing Platter (For 2) [$29] is also available, with coal-roasted vegetables, smoked mushrooms, and charred pineapple.
The Decker Seafood Pot [$68, for 2] brings together tiger prawns, crawfish, mussels, clams, sausage, tomatoes, and corn, while the 14-inch pizza pies range from the Smoked Garlic Flat Pie [$24] to the show-stopping Firehouse Dino Meat Pizza Pie [$88], topped with a whole Dino Rib, served with charred pineapple, turmeric pickles, piccalilli and a Sparkle stick.
To end on a sweet note, Decker’s dessert lineup includes the Banana & Sesame Poppers [$14], fluffy banana cornbread fritters drizzled with tahini honey and the Peach Cobbler Sundae [$12], a mix of peach and pineapple with wafer, coconut and almond brittle.
THIRST QUENCHERS
At the heart of the new outlet is our beer programme. Decker Bukit Timah Fire Station is fitted with a dedicated glycol chilling system and a frosted font that pours draught beer at a consistent 1–2°C served, always, in a pre-frozen glass. The core range comes from local craft brewery Rye & Pint, spanning an American Pale Ale, West Coast IPA and Amber Lager alongside rotating seasonal brews, with Tiger and Guinness on tap and a chiller stocked with some thirty bottled beers.
Beyond the beer, there’s a selection of cocktails, soft drinks, iced tea and coffee, plus soft serve and slushies.
A HOME FOR COMMUNITY
Located in the West and surrounded by nature, Decker at Old Bukit Timah Fire Station is built for everyday gatherings as much as special occasions. A natural stop for post-run breakfasts, casual lunches, evening beers to feast on platters of smoked meats and weekend get-togethers, Decker Fire Station is a space that brings people together and adds energy to the neighbourhood. Loud, warm, and easy to love.
Decker is positioned to become a neighbourhood anchor for the West, while continuing to draw guests from across Singapore in search of a true barbecue destination.
