The Place If you are familiar with Telok Ayer Street, Meat Smith would have caught your eye in some way or another. This American smokehouse is partly owned by the chef David Pynt behind Burnt Ends, hence there is heightened expectations for me. The space is not big, with dimly lit ambience in a largely industrial setting. The guys are at Meat Smith are serious about their smoked meats, as they use two large authentic smokers specially flown in from the United States. The Food Think of chunks of meat paired with a range of craft beers, cocktails and wines, you get the idea. We went straight for the Beef Brisket ($26) and the Half Chicken ($22) for some variety. The beef brisket was full of smoky flavours even without any accompanying sauces. The charred parts were slightly crisp, while the meat was fatty and tender. This is not for you if you are on a diet. I expected the half chicken to be tenderly smoked too, which turned out to be the case thankfully. If you need more flavour, go with some of the sauces on the table such as smoked bbq, chipotle bbq and mustard bbq. Rants Depending [...]![]()
