Another meaty adventure

I am fan of the Food Channel and the BBQ shows always get my undivided attention. And once in a while, I crave for those mouthwatering, greasy goodness that’s known as Southern BBQ. And finally, we get a really good specimen in Singapore with the opening of Meatsmith Telok Ayer.

Right after the first trip to Meatsmith, I was back three weeks later for more of their delicious Southern smoked beef briskets. While my friends and I waited for the mains, we shared some starters to get the beer down. This was taken before dining restriction went down to two (or five if you are in the same household).

From left to right:

• Pork belly burnt ends served with pickles and house Madras mustard sauce – One of their favourites, and almost every table ordered this. The crackling has been removed leaving only the fatty parts of the pork belly, which by now will simply melt in your mouth.
• Pastrami burnt ends topped with chives and sauerkraut on a bed of mustard aioli – Another of their favourites, these are the cut ends of the smoked briskets. Carcinogenic, I suspect, but delicious, you bet!
• Tater tots with spicy aioli – OK, this came out of the freezer section of the supermarket, but they never disappoint as a perfect compliment of the ice cold beer. I used to only have them as breakfast replacement for hash browns, but since Nashville I changed my mind.

Clockwise from top:

• 3-hour smoked spiced pork ribs, apple cider glaze, watercress & crackling salad
• 14-hour smoked beef brisket, salt & pepper rub, BBQ sauce, Meatsmith slaw
• 300G F1 wagyu hanger, grilled on the BBQ and served with Meatsmith’s own BBQ sauce, mustard BBQ sauce, mixed leaf salad

And they were all served with their house corn bread and pickles, and we added a side of grilled corn on the cob (so old school) with a buttery sauce.

All the meats were good, from the fork-tender briskets, ribs that slipped off the bones and the medium rare hanger steak. If there’s one fault, it would the lack of drippings as I find the sauces too rich. Au jus would be good, but that’s too greasy I think.

MeatSmith (Telok Ayer) is a smoky meat-centric beer haven at Telok Ayer right in the Singapore CBD. Established since 2014 and operated under the Burnt Ends Group, MeatSmith is their American Southern barbecue concept, serving up righteous gourmet cuts that are flawlessly marinated and smoked.

Of course, the service remained friend and fantastic.

Meatsmith Singapore (Telok Ayer)
167-169 Telok Ayer Street Singapore 068620
Tel : +65 6221 2262

Date Visited : Oct 2021