SINGAPORE – Culinarily speaking, Singaporeans are no stranger to Europe or Asia. Even African and Latin American food is slowly gaining traction, with a smattering of restaurants across the island paying faithful tribute to these far-flung cuisines. 

Caribbean food, however, remains elusive.

Previously, diners with a questing palate could grab a plate of jerk chicken or oxtail with spinners from Camp Caribbean in Gourmet Park Kampong Bugis, the only restaurant in Singapore specialising in food from that corner of the world. 

It closed in March, however, and since then, Camp Caribbean’s Jamaica-born chef Ricardo Allen has single-handedly sustained the presence of Caribbean cooking here through a series of pop-ups.

His latest residency takes him to Dashi Skypool on the 38th floor of CapitaGreen, where he mans the poolside barbecue until Oct 31. 

At Ricardo’s Chop & Jerk, you will find a range of African and Caribbean dishes, from well-known classics like jerk chicken to less familiar specialities, such as nyama choma – grilled beef paired with ugali, a dense maize-based staple common in parts of East Africa.