A Flavor-Filled Journey at GanbeiBBQ: Unagi Fried Rice, Skewers, and More

#springitinerary There's something about finding a hidden gem that feels like you've stumbled upon a secret spot only a few people know about. That’s exactly how it felt when I walked into GanbeiBBQ on Tyrwhitt Road. The moment you step inside, you're enveloped by the smoky aroma of grilled skewers and the laid-back, almost homely vibe of the place. The ambiance is casual, with dim lighting and a rustic feel that invites you to settle in, relax, and enjoy a great meal at your own pace. It’s the kind of place that makes you feel like you’re eating good food with friends in a welcoming space — without any rush or pretense. The meal started off with a dish that instantly became a favorite: the Mala dry pot potato. Crispy on the outside and soft on the inside, the potatoes were seasoned just right — spicy with a touch of numbing heat. It’s the kind of dish you just can’t stop picking at. The balance of flavors was spot on, and the spice level was perfect, making it an addictive opener to what was about to come. Then came the skewers, a fun and satisfying way to experience different flavours in one meal. We tried a variety, and each one had something unique to offer. The BBQ wings were smoky and crispy, with that perfect char that comes from grilling over a hot flame. The quail eggs, simple yet delightful, were rich and savory — the kind of bite you savor slowly. Prawns hit the mark too, grilled just right with a smoky finish and a bit of crispiness from the grill. But it was the mantou (steamed buns) that really surprised us. Soft and pillowy, they were the perfect balance to the savoury cumin and salt spices sprinkled on top. The sweet-salty combo made for an unexpectedly satisfying bite, and they were a real crowd-pleaser. What really stood out was the cumin and salt seasoning. It’s a subtle yet effective touch that enhances the natural flavours of the skewers without overpowering them. The smokiness from the charcoal grill paired beautifully with the spices, and the combination of textures — from crispy to tender — made each skewer its own little delight. Of course, we couldn’t stop there. We moved on to try some other dishes, and each one brought its own set of surprises. The unagi fried rice was a perfect example of how a simple dish can be elevated. The grilled eel added a deep, savoury sweetness, and the rice had that charred wok hei — the smoky, slightly crispy goodness that you can’t help but love. It felt comforting but refined at the same time, and the eel was the kind of indulgence that made the dish stand out. To top it off, we had the frozen beer, which was a perfect match for the meal. Icy cold, smooth, and incredibly refreshing, it helped cool down the spice and added a layer of enjoyment to the whole experience.