From the team that brought you Burnt Ends and Meatsmith at Telok Ayer, this Meatsmith at Little India is a totally different style of BBQ.
Meatsmith Little India is Singapore’s first restaurant serving Modern Indian Barbecue. With its colorful façade and street artwork, this outlet fits perfectly at its home, at Campbell Lane in the heart of Little India.
The interior of the second floor is industrial chic, with the candescent light bulbs and wire casing running along the wall, and memorabilia of early Indian immigrants who have settled in this area. There’s a third floor attic that can cater to small gathering that is secluded away in a corner – just nice to host small product launches and user group meetings.
We started with a couple of snacks to go with our beer. They were running a promotion at $20 per person for free-flow of Moo Brew, their own house small batch brew of ale, available as pale or golden.
Ikura & Creme Fraiche Papadum
The Ikura & Creme Fraiche Papadum is equal parts refreshing and decadent. Fresh Ikura and torched Creme Fraiche sits atop crispy, housemade papadum.
Onion bhaji is made of onion petals coated in spiced chickpea batter and tossed in more spice. This was so much better that onion rings with that exotic taste, crispy chickpea crust and sweetness of the yellow onions. Served with a date yoghurt sauce.
Mother of all Platters
With the dining restriction still at 5, they have a couple of platter sets that cater for 5 persons. We opted for the “Mother of all Platters” that came with all their bestsellers and a mysterious Chef’s Special that is not on the regular ala carte menu.
Bombay naan is a chickpea naan topped with spiced anchovy butter garnished with fried curry leaves and herbs. Think of it as the Indian version of the naked pizza but the anchovy butter was so delicious that I stopped chit chat and ate more than one slice.
Smoked Duck Cigars
Smoked duck “cigars” are hand pulled smoked duck meat wrapped in a spring roll wrap and deep fried. It was placed on a bed of special Thavalu sauce. Not for the faint-hearted as the curry sauce on this one was very strong with a variety of spices. I thought it paired nicely with earthy duck.
Spiced Madras Pork Belly
If you like your pork belly with equal part soft, melt-in-your-mouth fat and tender meat, then this is up your alley. Pork belly cubes smoked 2-3hrs, tossed in spice and served with a slightly sweet and tangy Madras mustard sauce. Spiced Madras Pork Belly is the perfect sharing starter, my dining partners thoroughly enjoyed this one.
Lamb Meatballs, Fresh Mint & Yoghurt
Beef Brisket Prata
Beef Brisket Prata featured their signature smoked beef brisket chopped and served with mozzarella cheese, jalapeno and tandoori sauce in between crispy prata. Delicious!
Mother of all Platter
A very busy platter chockful of Indian-accented smoked meats and sides, it was such a satisfying sight when it was served. With Smoked Cauliflower with Tomato Relish in the middle, Lamb Chops and Chimichutney at the top, Butter Chicken Chop on the left served on a bed of biryani rice, and Suckling Pig Briyani on the right, there’s something for everyone for sure.
The Smoked Cauliflower with Tomato Relish features cauliflower, smoked and cooked in the tandoor upon order. Dusted with spices and served with tomato cashew relish, the smoky cauliflower was soft but not crumbly and a well spiced.
Amazingly juicy and flavourful Lamb Chop painstakingly marinated overnight and cooked to perfection in the tandoor oven. They were glazed with Chimmichutney (Chimmichuri-Chutney, Fermented Chilli & Smoked Yoghurt) before serving. Delicious and not musky, especially for one that love lamb chops.
The Butter Chicken Chop features creamy butter sauce paired with tasty, grilled chicken chop and served with fluffy biryani rice. A jug of smokey butter sauce provided the moisture for the chicken chop, not that it required the sauce as the chicken thigh was tender and juicy.
Suckling pig that had been smoked for 3 hours and grilled to order, served with fragrant crab meat infused biryani rice and cucumber raita on the side.
Hot Cross Buns
Hot Cross Buns in Meatsmith Little India’s signature style are potato buns with cream cheese, curried butter and sour cream. Served piping hot with a side of Green Papaya Salad ala Thai.
Incredibly smooth Chocolate Ganache rolled in desiccated coconut flakes, these came complimentary by the chefs.
There was only one person looking after the whole of second floor given that there were only three tables with a total of 9 diners up here. But Kei was very attentive and got our free flow of beer very quickly. Inspired us to use this place for our next company gathering. Highly recommended for great food and great hospitality.
Meatsmith Little India
21 Campbell Lane, Singapore 209894
Tel : +65 9625 9056
Date visited : Feb 2022
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