The 23-year-old part-time uni student behind Muslim-friendly stall Blackgoat also makes a fab buttermilk chicken burger.
modern wood-fired restaurant Burnt Ends – which inspired his current grilled menu – while studying at Meridian JC.After completing his A-levels, Fikri opted out of the usual uni route and headed to NS instead. “I like cooking a lot and I knew I wanted to postpone my studies first to gain more experience,” he explains.
Later, he landed an internship at three-Michelin-starred Nordic restaurant Zen, where he was eventually promoted to demi chef . He left the restaurant after two years in February to further his studies.Initially, Fikri planned to find temporary work while taking night classes for his part-time business degree course at the Singapore University of Social Sciences.
. “It was my dad’s idea. He bid [for a hawker stall] while I was still working at Zen. When I came back from a holiday [after leaving the restaurant], he told me – oh we got a stall,” says Fikri. The family decided to go ahead with the plan. “I tend to just do things and figure it out as I go along,” he adds. His classes are due to start in August. “Hopefully I can hire somebody and try to juggle both.”“Everyone is excited about the stall and wants to help,” says Fikri, whose family lives in the area. He has five siblings who chip in whenever they can – his younger brother, Ali , 19, prepared the fried chicken burger during our visit.
Grilled over charcoal, the crab is petite but sweet. Spicy, savoury and punchy, the house-made fermented chilli and soy sauce dressing is the star here. A creamy garlic aioli is served at the side if you need something to bring down the heat.Not too sweet or cloying, the tiramisu is adequately creamy, with espresso-soaked ladyfingers and a shower of orange zest pulling the dessert together. The torched house-made marshmallow adds a pretty touch, too.
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