The Humble Pit is a private dining located in the quiet estate of Kovan, focused on doing barbecue with Asian flavours. Started in late 2019 while home-cook, Eugene was in the middle of university.
Now, Eugene invites people to dine at his humble abode thrice a week while helping to run his family's business in engineering. Eugene is self-taught and all of his dishes are original and come by much trial and error before serving them. As barbecue can be on the heavy side, Eugene incorporates elements of acid and fermentation to most of his dishes to keep the menu as balanced as possible. As current operations are helmed only by Eugene, he might sometimes seem busy and running about, but feel free to approach Eugene, he's more than happy to speak to everyone about the food or life.
We operate on a wait list policy, so please message us on Instagram or fill up the google form and we will get back to you soonest.
We take a minimum of 6 and a maximum of 9 to have the whole place to yourselves. We also take groups of 4 for communal seating.
If weather permits, the default seating arrangement will be alfresco otherwise it will be arranged to be indoors instead.
We operate from Thursday to Saturday evenings, and start at 7pm on weekdays and 6:30pm on Saturdays. We do kindly ask our guests to vacate the premise by 10:30pm or 10:00pm respectively.
Please take a look at a sample menu provided below. For dietary restrictions, do inform us and we will do our best to accommodate.
A deposit of $30 per person is required to secure each booking. In the unfortunate event that the reservation has to be cancelled, please inform as soon as possible or at least a week prior, otherwise a forfeit of the deposit will occur.
Homemade and served with smoked chicken fat butter.
Bacon cured pork belly smoked low and slow with orange wood till the fat renders and skin puffs. Served with grilled oyster mushrooms, sushi rice, seaweed and fermented white radish.
Slightly smoked before being seared over hot coals. Served with yuzu kosho sauce, garlic chips and mango kombucha dressed tomatoes.
Chickens are roasted with Jarrah before being boiled on high for 8 hours with aromatics. Homemade buckwheat noodles are layered in with yuzu.
Cooked over charcoal with kombu sheets. Served with coal roasted cabbage and smoked fish bone sauce.
Dark chocolate mousse, topped with caramelized pine nuts.