Meat galore – vegetarian please turn your heads away from this gory sight of meats done in so many ways, including a poor suckling pig thrown in for good measure.
In my previous visits, I made the remark that they have got something good going on here. Meatsmith Telok Ayer is the sister smokehouse of the reverent Burnt Ends. Some of the favourites from Burnt Ends appear in the menu here as a regular item, while Burnt Ends remains experimental.
And we decided to hold our annual year-end party for our group of engineers, consultants and staff at Meatsmith instead of going to a buffet, so we must make sure there’s enough food for these hungry souls. And Meatsmith did they wonders.
We started the feast with some appetisers. All their classics were on parade, and especially the signature pastrami Burnt Ends; this amazing fork tender piece of brined meat that was smoked overnight was one of the items that came from the experiments of Burnt Ends. And then there’s the pulled pork on toast, another favourite of mine.
The BBQ platter was generous – there’s plenty of BBQ meats to go around and some of us got to pack some home for our breakfast the next day. I laid my hands on the smokehouse briskets, ever so tender and moist that made Burnt Ends famous among BBQ lovers in Singapore. And the Caribbean inspired jerk chicken; Jerk chicken gets its unique flavour from native Jamaican spices and although I have not tried the real thing, this version was very delicious. And sprinkled around the plate were house-brined pickles that included our local achar (Peranakan vegetable pickles).
And for our friends who do not eat pork or beef, there’s the crab cakes and barramundi. These were not regular items on their menu, but specially prepared for us this evening. The crab cake looked out of place in this smokehouse instead in a New York steakhouse. The barramundi was pan-fried and then smothered with a smokey sauce.
When the suckling pig was presented, I was quite surprised how black it was. But it was smoked and then roasted for the crispy skin, the result was succulent and tender pork with a crispy skin. If only the roasting was more consistent across the entire pig; some parts were burnt.
The BBQ came with three sides. The kale salad with feta cheese and macadamia nuts was from the usual menu. The herb roasted baby potatoes topped with molasses was not; it was quite nice but a bit too sweet for me. And then the quintessential corn bread with smoked butter just brought me back to the American South once again.
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilises the same culinary technique that shapes a rack of lamb.
Dry ageing is like maturing the cheese to release all the hidden flavour profiles. However dry ageing will dry out the meat, so if you like juicy, succulent steaks, then dry ageing is not for you. A 1kg tomahawk will yield around 700g of ribeye.
Grilled to a nice medium rare, the in-house dry aged tomahawk was flavourful and tender due to the dry ageing. And as expected it was a bit to dry to my liking but thankfully the sauces came to the rescue. The steak came with (R to L) mustard sauce, their signature BBQ sauce, béarnaise and chimichurri.
The chef gave us complimentary servings of the mashed smoked pumpkin with assorted nuts (pecan, pine, walnut) and roasted marshmallows. It tasted like a dessert than a side dish.
And finally, the dessert and their classic S’mores tart and lemon curd cheesecake were served. We could not eat anymore.
Meatsmith Singapore (Telok Ayer)
167-169 Telok Ayer Street Singapore 068620
Tel : +65 6221 2262
Visited Nov 2022
#meatsmithsg #burntends @meatsmith.sg
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