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Chef Andrew Baldus serves up juicy briskets (above) done the way meat is barbecued and smoked in the American South, with in-your-face flavours in a raucous, fun-loving vibe. Vinegar-brined pork belly is fatty and tender; while the inhouse apple cobbler comes with a piping-hot crusty top which is filled with hot, buttery-sweet melting-soft apple chunks.

BT_20150309_JEDINING7B_1550533.jpg
Chef Andrew Baldus serves up juicy briskets done the way meat is barbecued and smoked in the American South, with in-your-face flavours in a raucous, fun-loving vibe. (Above) Vinegar-brined pork belly is fatty and tender; while the inhouse apple cobbler comes with a piping-hot crusty top which is filled with hot, buttery-sweet melting-soft apple chunks.

BT_20150309_JEDINING7B_1550533.jpg
Chef Andrew Baldus serves up juicy briskets done the way meat is barbecued and smoked in the American South, with in-your-face flavours in a raucous, fun-loving vibe. Vinegar-brined pork belly is fatty and tender; while (above) the inhouse apple cobbler comes with a piping-hot crusty top which is filled with hot, buttery-sweet melting-soft apple chunks.

Mosey on down to a Southern smokehouse

Meat Smith gives meat-lovers plenty to chew on.
Mar 9, 2015 5:50 AM

NEW RESTAURANT

Meat Smith

167-169 Telok Ayer Street

Tel: 6221-2262

Open for lunch and dinner Mon to Sat: 11.45am to 2pm; 5.30pm to 11pm

IT'S a wonder they don't post an

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