Fresh from a BBQ tour of Nashville, Memphis and Austin, visiting smokehouses like Martins BBQ, and Peg Leg Porker, Baldus was ready to tackle Meat Smith head on. Think Blacksmith for interior with two large smokers flown in from the States, plus a dedicated cool room for charcuterie.
Meatsmith is an 85-seated casual diner with bench seating and communal tables. The restaurant has a rustic garage feel where you can enjoy meals communal/ share style. Famous for their meat platters and craft beer, aged cocktails and carefully selected bourbons, here you sit it back and unwind with rockabilly; smokehouse blues and California rock.
Ribs are smoked for up to 12 hours using hickory wood until it literally falls off the bone. Baldus describes each piece of meat and wood being unique. He explains that finding the right balance between the two to create the perfect dish, requires you to be consistently switched on.
An eclectic mix of Indian spice and Meatsmith grunge, Meatsmith Little India is American barbecue from the south, with an accent of Indian flavour. With its colourful façade and street artwork, Meatsmith Little India fits in perfectly at its home, on Campbell Lane, Little India.
The kitchen helmed by Chef Andrew Baldus, of Meatsmith on Telok Ayer, who created a masterful menu combining the technique of slow cooking and barbecue, with his interpretation of Indian spice, rubs and sauces.
Chef Andrew Baldus, will be using wood and fire to grill, smoke, char, roast and burn the best ingredients from local Tekka market and around the world. As far as signature dishes go, think of the Meatsmith stuffed suckling pig cooked on the spit, smoked chicken, and beef ribs with an Indian accent. By adding a tandoor oven and spit roaster alongside the southern pride smoker, guests will receive a new experience in American barbecue.
Located above Meatsmith Little India, you’ll find a little bar known as ‘Rogue Trader’. With a colonial India accent, this sophisticated gem will be welcoming to thirsty travellers and restaurant patrons. Think tea time and tonics, think adventure tales and spice trade; embracing the ingredients readily available in the area.