Singapore’s culinary scene has long embraced diverse flavors from Europe, Asia, and increasingly Africa and Latin America, but Caribbean cuisine has remained relatively underrepresented. Until recently, diners seeking Caribbean fare could visit one dedicated establishment, Camp Caribbean in Gourmet Park Kampong Bugis. Since its closure in March, the island has had to rely on alternative formats to experience this vibrant regional cuisine.

Jamaica-born chef Ricardo Allen has taken on a leading role in keeping Caribbean food accessible in Singapore. Through a series of pop-up events, he continues to introduce island flavors to local diners. His current residency at Dashi Skypool, located on the 38th floor of CapitaGreen, runs through October 31. At Ricardo’s Chop & Jerk, patrons can sample a broad spectrum of dishes drawing from both African and Caribbean culinary traditions.

The menu features well-known items such as jerk chicken, prepared with Allen’s characteristic smoky and aromatic blend of spices including pimento. The half jerk chicken dish, priced at S$20++, comes with fried dumplings that resemble a breadier, denser version of the Chinese youtiao rather than the stuffed variety. This offering serves as an accessible introduction to Allen’s hometown flavors.

Less common specialties are also highlighted, including nyama choma — a grilled beef dish served with ugali, a maize-based staple prevalent in East African diets. One of the more highly praised items is the curried goat with jollof rice (S$23++). Although it requires a wait due to the slow barbecue preparation, the dish delivers tender pieces of meat steeped in a smoky, fragrant curry that showcases Allen’s careful attention to technique and seasoning.

The menu extends beyond standard mains to include small bites such as chewy boiled dumplings (S$18++) paired with a spiced Trinidad-style crab curry. Additionally, a roasted sweet potato dish topped with a salt-cod coconut rundown, a custard-like sauce, is available for S$14++, though some diners may find this item slightly salty. Sweet potato also appears in the dessert selection, transformed into a pudding garnished with coconut caramel (S$14).

Through his pop-ups, Ricardo Allen is sustaining a Caribbean culinary presence in Singapore, offering diners an opportunity to explore a rich and varied gastronomic heritage that spans continents and cultures.