Located in the heart of Telok Ayer, Meatsmith has long been known for its smoked meats and American BBQ. Equipped with custom-built wood-fire elevation grills and giant Southern Pride smokers, the menu features burgers, steaks, sharing platters, housemade sausages, smoked beef brisket, burnt ends, and ribs smoked over hickory wood for up to 14 hours.
Padron Peppers 5/5
To start, we had the Padron Peppers ($12). Generously seasoned with salt and blistered, the peppers carried a smoky, slightly bitter profile, elevated and rounded off by the accompanying harissa and labneh dip.
Double Cheeseburger 5/5
Meatsmith’s burgers have become a source of comfort for many. We noticed a few regulars quietly enjoying theirs alongside a side or a glass of wine. We were treated to a Double Cheeseburger ($20), featuring double beef brisket patties, sandwiched between a housemade potato bun, with American, sliced cheddar, house pickles, and burger sauce. The patties were exceptionally juicy and flavourful, with smoky, caramelised edges that added depth to each bite. The bun was fluffy and buttery without turning soggy at the bottom, while the pickles provided just the right acidity to cut through the richness.
Smoked Meat Platter for Two
Large-format sharing platters are a main draw here. We had the Smoked Meat Platter for Two ($98), comprising beef brisket, cheese and jalapeño sausage, lime and chipotle glazed pork ribs, Memphis pork ribs, pulled pork, chicken tenders, cornbread, buffalo sauce, smoked butter, and housemade pickles.
Lime and Chipotle Glazed Pork Ribs, Memphis-style Ribs 5/5
The standout for me was the Pork Ribs. They were succulent and juicy overall, with the Lime and Chipotle glazed version delivering a more finger-licking, zesty stickiness. The Memphis-style ribs leaned towards a drier rub, resulting in a more pronounced crust.
Beef Brisket 3.5/5
The Beef Brisket was tender but slightly on the drier side, though the ribbons of smoky fat helped retain some richness and enhanced its texture, especially when paired with the accompanying sauce and smoked butter.
Cheese and Jalapeño Sausage 4/5
Cornbreads 4/5
The housemade Cheese and Jalapeño Sausage was robustly spiced and smoky, pairing especially well with the sweet Cornbreads. I only wish there were more of the cornbreads, as they provided a morsel-like, sweet respite between bites of the savoury meats.
Chicken Tenders 3/5
The Chicken Tenders weren’t particularly tender, but their golden-brown crust delivered a satisfying crunch and flavour with each bite. They were finished with a light drizzle of blue cheese sauce, though a more generous amount would have helped these chicken tenders stand out.
Mac and Cheese 3/5
Sweet Corn and Creole Butter 4.5/5
The platters can be made even more wholesome by adding sides. We had the Mac and Cheese ($10), the Kale and Feta Salad ($10), and the Sweet Corn and Creole Butter ($10). The latter stood out the most, with a pronounced smokiness that added depth to its natural sweetness. That said, given the choice, I would happily add on more cornbreads!
I can see why Meatsmith continues to hold its own as a go-to spot for hearty American BBQ. Be it solo diners, pairs, or larger group gatherings, its fuss-free format caters effortlessly to all, whether you are indulging in a well-made burger on your own or bonding over a satisfying, meat-centric feast with others.
Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.
Meatsmith
167-169 Telok Ayer Street
Singapore 068620
Tel: +65 6221 2262
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)
Opening Hours:
Mon – Fri: 1130am – 3pm, 530pm till Late
Sat & Sun: 12pm till Late
Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left onto Telok Ayer Street. Walk to the destination. Journey time is about 5 minutes. [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to the destination. Journey time is about 6 minutes. [Map]
No comments:
Post a Comment