We had an unexpectedly good dinner at Meat Smith, a smokehouse on Telok Ayer Street. Their menu is quite limited - no more than 10 choices each for appetizers and mains, but what they do, they do really well.
The starters were very good. The sliced beef tongue had an unexpected heat from the Szechuan aioli, and while I normally don't really like peanuts as a garnish, these worked very well.
The smoked burrata, which was a special for the day, was excellent. It was served with slices of prosciutto and cubes of compressed melon. The burrata was creamy and smokey, and the melon had a very interesting texture and a very intense melon flavour.
The brisket burger with rocket on a soft brioche bun was also very good. Nothing fancy, just very flavourful.
We had a half slab of pork ribs, which you can order either dry or wet. Because I don't like ribs slathered in sauce, we opted for dry. These were fall-off-the-bone tender, with a smokey spice rub. There's a range of sauces at the table to accompany them; our favourite was the Honey BBQ sauce.
The menu isn't too varied, so if there aren't any specials then it may be hard to come here very often, but definitely worth going back at some point.
The meat is indeed well smithed.
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