Meat Smith is a smokehouse with a Southern American pride. Within an industrialised blacksmith garage semblance with a built-in bar for craft beers, cocktails and whiskey, find yourself in a complete barbecue night out with friends.
Chef Andrew Baldus took his inspiration from the States in serving the meat platters where hickory wood is used to grill ribs to produce the perfect heat and flavour for a traditional barbecue dinner. For 12 hours long, the ribs will be smoked until the meat is tender and free from the bones.
Meat Smith BBQ Platter is a heavenly mix of Black Angus beef ribs, Angus brisket, Memphis dry rub pork ribs with BBQ sauce, smoked chicken and bone marrow that could feed up to 4 people.
For a premium price, you can get a Mishima Ultra Wagyu Ribeye with your platter. The reserve Black Wagyu smoked beef is served with chimichurri rich with a tang of parsley and garlic in an ala carte order.
Treat your taste buds with the American and Asian fusion of Chongqing Pork Ribs that uses dried chillies and Szechuan peppers in Western grilling.
Meat Smith is located at 167/169, Telok Ayer Street in Singapore. Opening hours from 11.30am till late.
Text by Jessy Wong
