South & East: New barbecue restaurant at NUS by the chef-couple behind private dining concept SouthEast
If you’re someone who loves finger-licking-good smoked and charcoal-grilled meats, listen up: There’s a new barbecue specialist at the National University of Singapore (NUS) serving up some seriously good smoked creations!
Eagle-eyed NUS students — particularly those living on campus — might have spotted the quiet arrival of South & East at Shaw Foundation Alumni House. The restaurant now occupies the space once home to the western food eatery Ritz Cafe.
As expected, the change of hands comes with a stylish brand-new look, shedding the plain, utilitarian interiors common across NUS dining spots.
South & East is refreshingly decorated with warm rattan accents, terracotta tiles, and earthy tones, setting the tone for a space that feels both inviting and contemporary.
Sculptural lighting and rustic charm — which reminds me a little of the cafes in Bali or any tropical getaway — complete the look, giving the restaurant a calming, out-of-Singapore ambience.
Behind South & East is husband-and-wife chefs Shane Gan and Evelyna Wibawa, who goes by Eve — both bringing serious culinary credentials to the table.
Shane honed his craft at several Michelin-starred restaurants, including the now-defunct Cheek by Jowl and one-star Peranakan institution Candlenut. Meanwhile, Eve sharpened her skills at the then-Conrad Centennial (now called Conrad Singapore Marina Bay), Micasa Kitchen & Bar, and seafood stalwart Naked Finn.
Before this venture, the couple ran the well-loved private dining concept named SouthEast, which was born during the Covid-19 pandemic and hosted in Shane’s aunt’s apartment.
From 2022 to 2024, it built a loyal following drawn to its bold, flavour-driven offerings.
However, the duo always pictured a bigger space — one that could bring people together and inspire slow conversations over delicious, good food.
With that vision, the story of South & East began right here, at NUS’ Shaw Foundation Alumni House, as a temporary pop-up in October 2024.
Over eight months, it drew a steady stream of diners who fell in love with its inventive smoked creations — enough affirmation for the pair to take a leap of faith and turn their dream into a full-fledged restaurant.
On September 18, South & East officially opened its doors to the public.
Today, South & East represents a beautiful harmony of Shane’s precision and passion for American-style barbecue, together with Eve’s Indonesian culinary heritage.
The result? A cuisine of its own that marries the smoke and soul of the Southern barbecue, with the rich, layered flavours of Southeast Asia.
Moving away from its former 10-course private dining format, the restaurant now celebrates convivial dining — serving dishes meant to be shared and savoured — all while staying true to the Asian spirit of togetherness.
Fall head over heels for the on-point, smoky flavours
At present, South & East offers separate menus for its weekday lunch and dinner service.
The weekday lunch menu features an abbreviated version of the full dinner offerings, with a variety of set lunches starting from S$13. Each is served with a choice of rice, plus a sambal egg and cucumber salad.
As for the dinner menu, we had quite a few favourites.
The signature five spice smoked beef short-ribs (from S$67) is South & East’s undisputed signature — and a long-time favourite that hails back to the pair’s private dining era.
Slow-cooked to perfection, the ribs are first rubbed with a fragrant, housemade five-spice blend, then smoked gently for up to ten hours, allowing the deep, smoky perfume to permeate the meat.
Served on the side is a kecap manis-infused barbecue sauce. It’s armed with the right balance of tanginess, sweetness, a whisper of spice, and complements the meat’s natural savouriness delightfully.
What truly stood out, though, was the sheer richness of the short-ribs — a bold, robust beefy flavour, but not overly cloying at all.
The meat itself is exceptionally tender and moist, just as a well-executed smoked short-rib should be.
We were also wowed by the grilled fish fillet with spiced coconut sauce (S$28).
Paying homage to Eve’s Indonesian roots, this newly added dish draws inspiration from nasi liwet — a traditional Indonesian rice dish cooked in coconut milk with a mix of Southeast Asian herbs and spices.
Adapting the same technique, South & East’s rendition brings together grilled fish fillet and a sauce that’s slowly simmered with coconut milk and dried fish, delivering layers of rich, aromatic flavours.
For us, the dish was tantalising, yet interestingly comforting — in the best way, ever — while the kick from the herbs and spices added a lively punch.
To balance out all the protein, you’ll need some greens — our pick has to be grilled cabbage with kaffir lime sauce (S$15).
This is another dish packed with bold flavours, thanks to the well-matched combination of kaffir lime, seaweed, and crispy fried shallots. The cabbage itself is perfectly grilled, retaining all its natural moisture, but it’s the sauce that truly steals the show.
Bursting with bright citrusy aroma, the dressing delivers a familiar, yet uniquely intriguing flavour — less tart than regular lime, albeit with a gently earthy undertone.
I happily enjoyed the sauce on its own — it’s that satisfying and addictive.
If you’re looking to satisfy your carb cravings, go straight for the BBQ claypot laksa rice with seafood (S$28), served with a rich, luscious laksa gravy on the side.
Yes, you’re not tripping — it’s a laksa dish, sort of.
Reimagined into a rice version, South & East’s take on it captures the unmistakable spiciness of traditional laksa, while infusing it with the smoky aroma of the claypot.
Topped with fresh, charcoal-grilled prawns and clams, the dish is rich and deeply satisfying — also a less jelak (overly rich) take on the classic favourite.
If a trip to NUS feels a little out of the way, here’s some good news: You can enjoy South & East’s crowd-favourite offerings from home with its takeaway bundle (S$168), which includes 700g of the signature smoked beef short ribs, roasted ebi potato salad, and a tomato and sour plum salad.
While South & East offers an elevated take on the classics, the food remains undeniably charming, yet still so easy to enjoy.
For anyone who loves smoked and charcoal-grilled meats, it’ll be worth the journey to NUS!
This was a hosted tasting.
For more ideas on what to eat, check out Man Fu Yuan’s exquisite S$588 imperial Manchu-Han feast and Evans Road’s new restaurant with modern Asian flavours.
Tues 11.30am - 3pm, 6pm - 10pm
Wed 11.30am - 3pm, 6pm - 10pm
Thurs 11.30am - 3pm, 6pm - 10pm
Fri 11.30am - 3pm, 6pm - 10pm
Sat 6pm - 10pm
Sun 6pm - 10pm
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Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
