Meatsmith @ Telok Ayer Street - A Solid Spot For Quality Smoked Meats And Indulgent Comfort Food

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
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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]

SUSHISAMBA Singapore @ Capital Tower - 3-Course Alegria Dinner from Monday to Wednesday

SUSHISAMBA Singapore at Capital Tower offers an Alegria Dinner menu from Monday to Wednesday, a vibrant three-course experience from $78 per person, celebrating Japanese, Brazilian, and Peruvian cuisines.

Bahia Roll 3/5

For starters, we had the Bahia Roll (+$10), a maki sushi roll with tuna, shrimp tempura, jumbo crab, avocado, and spicy aji panca. The roll offered a delicate, creamy mouthfeel, while the shrimp tempura provided a satisfying crunch and textural contrast.

Beef Tenderloin Anticucho 3/5

Given SUSHISAMBA's reputation for robata grill specialities, we also tried the Beef Tenderloin Anticucho (+$10). The meat was expertly grilled, tender and blushing pink, though the flavour mostly came from the charred exterior and accompanying sauce rather than the cut itself.

Australian Grassfed Striploin 4.5/5

For mains, the Australian Grassfed Striploin (+$18) delivered unexpectedly rich, beefy notes for such a lean cut. It was evenly cooked with a consistent char on the exterior, enhancing the steak's natural flavour.

Chilean Sea Bass 5/5

I also enjoyed the Chilean Sea Bass (+$18), with firm, buttery flesh complemented by a umami white miso. The vibrant hajikami garnish added a refreshing contrast, cutting through the richness of the fish.

Passionfruit 3.5/5

Pistachio Ice Cream 4/5

Desserts were straightforward yet satisfying, featuring a citrusy, tart Passion Fruit (+$5) and a velvety Pistachio Ice Cream.

Alegria Dinner (Mon-Wed from 6pm)
3-Courses | $78 per pax
2-Hour Free Flow | $80++ per pax (Add-On)

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.


Sushisamba Singapore
Capital Tower
168 Robinson Road
#52-01
Singapore 068912
Tel: +65 6550 2290
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 1am
Sat: 12pm - 3pm, 6pm - 2am
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to the destination. Journey time is about 5 minutes. [Map]

Honō 焱 Omakase @ International Plaza - Most Theatrical Omakase Experience in Singapore

Honō 焱 Omakase is arguably one of the most theatrical omakase experiences in Singapore now. Built around the concept of the “Magic of Fire,” guests are invited on a multi-sensory dining journey where flames, smoke, and Japanese culinary techniques create a visually captivating performance alongside each dish.

This presentation style may not appeal to purists who prefer a more traditional, understated omakase experience. Still, it offers a novel and exciting approach for diners who enjoy that touch of theatrics and dramatic presentation with their meal.

For lunch, Honō 焱 Omakase offers two menus priced at $138 and $168. Dinner features more elaborate experiences and premium ingredients, with the $238 Supreme Omakase and the $268 Ultimate Omakase.

Chawanmushi 4.2/5

In some restaurants, guests may be given a shot of dashi to start. Here, we were served a bowl of Chawanmushi with foie gras, Ikura, and mushrooms as a warm introduction to the evening.

Appetiser 4/5

The appetiser plate arrived shrouded in wispy plumes of mystery, created with the use of dry ice. It featured three small bites: baby eel, prawn tempura, and yuba topped with uni and caviar. Decorative popcorn was scattered across the plate, which turned out to be edible as well, adding a playful touch to the dish.

Baby Abalone

This Baby Abalone dish arrived covered by a paper cone, and we were given a match to light it. As the cone burned away, complete with a sprinkle of gold dust for added flair, it revealed a bowl of stewed baby abalone with pumpkin, mushrooms, and broccoli. The chef then ladled over a tasty, savoury sauce. Drama aside, it was a hearty and satisfying dish that I enjoyed very much.

Sashimi 4/5

The sashimi course was presented in a wooden box filled with billowing smoke. When the lid was lifted, it revealed an assortment of fresh cuts: Amberjack, Seabream, and premium fatty Tuna Belly, all topped with gold dust for good measure.

Tempura 4/5

The tempura course was one of my favourites, featuring deep-fried Amberjack accompanied by shiso leaf tempura, pumpkin purée, green pepper, and garlic chips. Happily, the fish was perfectly fried, crisp on the outside while remaining moist and flaky inside.

Sushi 4.2/5

What followed was a curated series of sushi courses: the delicate Kinmedai with Kombu, the tender Sea Robin, brightened with a hint of yuzu; warm, fatty Aburi Engawa topped with nutty mullet roe; and Botan Ebi paired with rich foie gras.

Uni 4.5/5

For the next course, be ready to use your hands: the chef gently places Uni on the back of your palm, then blows a shimmering, delicate bubble over it, turning the bite into a fleeting balancing act.

Chutoro 4.5/5

The next presentation gave us some edible jewellery: the chef presented each of us with a ceramic ring, placed a decadent Chutoro sushi topped with caviar on the flat top, and finished with a generous sprinkle of gold dust. A proposal we were happy to accept (and eat).

Wagyu Truffle Somen 4.2/5

The Wagyu Truffle Somen was also presented with a cloud of dry ice and smoke. It was a delight, with silky somen strands paired with tender, melt-in-your-mouth wagyu, a classic flavour combination that I love.

Clam Soup 4.2/5

To finish, the Hamaguri Clam with clear soup was simple yet satisfying. The clam was large and tender, and its natural brininess enriched the light, flavourful broth.

Dessert was presented on an elevated platform, with a carbon ring below ignited to create a magical, sparkling effect. We enjoyed a Monaka with Goma Ice Cream, along with premium Melon and White Strawberries. The combination was very pleasing. My tip is to eat the fruits first, to fully appreciate their sweetness before enjoying the ice cream.

Overall, this was a fun and interactive omakase experience, and the food was enjoyable. The theatrical elements added a lot of visual flair and creativity, though at times they shifted focus from the flavours themselves. Skill and care were evident in each dish, but the many details, such as spraying gold dust, pumping smoke, and lighting fires, kept the chefs quite busy, which, in a way, distracted them from the focus on the chef’s craft and the quality of the ingredients.

Perhaps it reflects the need to maximise every aspect of a dining experience, from flavour to presentation and entertainment, all at once. In Singapore’s highly competitive dining landscape, such theatrics may well be necessary to stand out. In any case, it made for a lively and engaging meal and would make for a nice special occasion celebration.


Hono Omakase
International Plaza
10 Anson Road
#01-50A
Singapore 079903
Tel: +65 9822 1722
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 6pm - 10pm
Sun: 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]

Amor @ Amoy Street - New Spanish Restaurant by Chef Wang, Former Founding Team Member of Olivia Restaurant

Opened in February, Amor is a warm and intimate Spanish restaurant inspired by leisurely meals, shared plates, and the unhurried rhythm of life in Barcelona. Set within a charming shophouse at 107 Amoy Street, its menu draws inspiration from sun-drenched markets, lively tapas bars, and coastal villages by the sea.

Co-founded by Head Chef Yu Wang Leung (Chef Wang), a founding team member of Olivia, and Executive Director Azad Sharma, a hospitality veteran with over a decade of global experience, Amor invites diners to linger, share, and fall in love, one plate at a time.

Watermelon

To start, we were served an amuse-bouche of juicy Watermelon Cubes, a refreshing burst of sweetness to awaken the palate.

Escalivada Tarta 4.2/5

The first tapas was the Escalivada Tarta ($16 for two pieces), a Catalan classic reimagined. Smoky, roasted eggplant, capsicum, and onion are layered over a crisp tarta shell and paired with a foie gras terrine, then finished with extra-virgin olive oil, sherry vinegar, and a Parmesan cheese sauce. While I'm not usually a fan of foie gras, its presence here was unexpectedly subtle, adding creaminess to the dish that complemented the crunchy tarta base. A vegetarian version is also available, substituting cheese for the foie gras.

Happy Egggg 4.8/5

Happy Egggg ($18) lives up to its name, an easy-to-love dish that delivers pure comfort. Served in a martini glass, it reveals layers of silky truffle sabayon, a perfectly cooked 65°C onsen egg with a luscious runny yolk, roasted pumpkin coulis, crispy jamon chips, and brown butter sourdough croutons, finished with a fresh chervil and dill salad. Utterly delicious, it's the kind of indulgent comfort food I would happily eat again and again.

Gambas Al Ajillo 4.5/5

We sampled a tasting portion of Gambas al Ajillo ($34); the full serving comprises four prawns. The prawns are actually sashimi grade, and were firm and generously sized, cooked in fragrant garlic oil and paired with a smoked potato foam, finished with a dusting of sweet paprika. Addictive and tasty, we just wished we had some bread to mop up the sauce.

Pulpo De Galicia 4.8/5

The Pulpo de Galicia ($32) was another of the evening's more memorable dishes. The octopus was impeccably cooked, tender yet springy, with crisped edges. Its savoury and lightly smoky flavours were complemented by soft potatoes, sweet corn, and a rich sobrasada sofrito.

Tea Smoked King Salmon with Avruga Caviar 5/5

We were genuinely blown away by the Tea-Smoked King Salmon with Avruga Caviar ($34), both for its execution and the thoughtfulness behind the dish. Norwegian sashimi-grade salmon is used, combining both belly and back portions and shaped to resemble a single fillet. The fish is gently sous vide before being smoked with Chinese tea, then finished generously with Avruga caviar. The result is exceptionally tender salmon, paired with the savoury caviar. It's finished with vichyssoise (a soup made of cooked and puréed leeks, potatoes, onions and cream), parsley emulsion and wasabi. Pure indulgence, I loved eating this!

Foie Gras' A La Brasa' 4/5

My dining companion also tried the Foie Gras' A La Brasa' ($40), a barbecued foie gras served with sweet-and-sour endive and burnt onion soup. Presenting the foie gras in a soup was quite unique, though its texture became a bit too soft.

Paella- Mediterranean Seafood 3.5/5

Naturally, we had to try their Paella ($56), and had the Mediterranean Seafood version, which featured seabass, squid, and shrimp. I found the rice of this paella a bit wet and sticky, lacking the coveted toasted rice bottom layer. While I don't really mind the sticky rice texture, the seabass also imparted a strong fishy taste to the dish, which I didn't enjoy.

Signature Basque Burnt Cheesecake 4/5

Moving on to desserts, we had their Signature Basque Burnt Cheesecake ($16), a creamy confection with a hint of savoury blue cheese complexity. I was initially hesitant, as blue cheese is not my thing. However, it was surprisingly pretty good: the blue cheese flavour was mild, offering more smoky savouriness than an overpowering blue cheese taste. It was still a bit too rich overall, and we couldn't finish the slice between the two of us, but cheese lovers will definitely enjoy this one!

Hazelnut & Molten Lava Cake 4.5/5

The Hazelnut & Molten Lava Cake ($18) was a bigger hit with our taste buds; my dining companion even declared it the best dessert ever! This warm hazelnut and almond praline cake features a molten, flowing centre that's rich, intense, and indulgent, served straight from the oven. It's intriguingly paired with coconut ice cream, and together, it's very yummy.

Overall, this is a solid tapas spot, and their first menu is a strong start with lots of hits and even some exceptionally good dishes. As someone who enjoys veggie-forward dishes, I was pleased to know that many of their offerings can also be made vegetarian, as one of the investors is a vegetarian himself. Visiting in the afternoon also offers a leisurely lunch with great value: set menus at $38++ that include sharing tapas, a main course, and dessert.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Amor
107 Amoy Street
Singapore 069927
Tel: +65 89165607
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]