It’s been almost 2 years since Biggie Smalls dropped upmarket kebabs on an unsuspecting Collingwood, and Shane Delia has decided to expand the model. This time, due south.
“It’s always a huge risk opening up a shop these days, especially doing it at the level we do,” he says. “But I am confident that there’s a huge gap down that end of town for our reloaded product.”
Yep, Biggie Smalls has officially opened its doors on Chapel St, down the uber-trendy Windsor end where bars technically outnumber people. Kebab competition isn’t crazy in this neck of the woods, but getting punters to stay and grab a cocktail is a definite challenge.
To that end, Delia has modified the recipe slightly. Biggie will still be slinging some of the best kebabs in town, but the new space has more of a bar vibe. The lighting is lower. The furniture more eclectic. There’s even a first-class Yamaha Audio Visual system, pumping out R&B and hip hop beats till the wee hours. Somewhere to grab a drink or a snack while you’re waiting for a table at Hawker Hall or Tokyo Tina.
The Windsor store is even doing specialty kebabs you can only get here (not in Collingwood, not even via UberEATS). The first of them is the ODB Wrap, a tribute to Wu-Tang’s Ol’ Dirty Bastard: a meat-tang mix of pork and prawn siu mai, hoisin mayo, pickled ginger slaw and chilli jam. Dumpling kebabs...now we’ve seen everything.
For the house cocktails? We recommend the Back to the Bridge: tequila spiked with pomegranate liqueur, Cointreau and sumac salt. Goes down smooth with the East Coast, Biggie’s classic kebab—grilled pork with raw slaw, crispy crackling, coriander, spiced peanut mayo and diced spring onion.
Windsor locals, form an orderly queue.
Image credit: Kristoffer Paulsen