21 Campbell Lane
Singapore 209894

11:30am - 11:30pm



05:00pm - 11:30pm

05:00pm - 11:30pm

05:00pm - 11:30pm

11:30am - 11:30pm



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Reviews at Meatsmith (Little India)

Reviews of good food at Meatsmith (Little India)

Dive straight into Meat Smith (Little India)’s small selection of stellar snacks such as their Pork Samosa & Mint Raita ($8) and Madras Pork Cheeks ($8). Well-executed and simply mouthwatering, the crack of the crispy pastry shell paired with the refreshing mint yogurt concoction was pure joy; while the fatty pork chunks were meltingly good with a lovely crunchy bite on the outside and perfectly balanced alongside the pickle slices to cut a bit of that heaviness. Not too dry or greasy, the petite starters were also nicely seasoned but be sure to have them while they are hot. (And note that the magic number seems to be four as most of their sides are portioned into fours. 😂)

Pork ribs are by far one of my favorite BBQ cuts. I’ve had them all sorts of ways - Memphis style, sweet and sticky, smoked and of course with salted egg yolk. But I haven’t quite tasted any like this - topped with aromatic toasted desiccated coconut that’s been tossed with curry leaves. I ordered it because it looks so much like serunding (which I’m crazy about) and what a fluke! The coconutty “confetti” added a caramel overlay that was incredibly tasty. I was tempted to ask for another helping of said topping and sneak it home. Thank you Meatsmith for creating an Indian inspired menu at your latest Little India outpost.

Had onion rings, coconut pork ribs ($26) and tandoori chicken ($18) at this corner in Little India. The pork ribs were very tasty and aromatic, and were moist enough despite the dry rub and dessicated coconut it was prepared with. The chicken was just as tasty, but was a little red, so perhaps it could have been cooked for just a little longer. While the food tasted good, the meal was relatively pricey ($18 for chicken with no accompanying sides??) Luckily, we used The Entertainer and got the mains 1-for-1, which gave them a lot more value-for-money.

Throwback to one of the BEST meat places I’ve been to in 2017. Not sure what took me so long to step in (could be just because I am not exactly a meat lover), but meatsmith is one of the best places to be for proteins. On the table we had braised beef, dry pork ribs and a serving of homemade fries and every single dish was superb. We especially loved the special seasoning on the dry pork ribs, and how it just fell off the bone with a gentle tug of a knife. The potatoes were so good too, so naturally sweetened.

Telok Ayer's popular smokehouse Meatsmith has ventured into Little India with its second outlet, and head chef Andrew Baldus presents a menu of American barbecue accented with Indian spices, rubs and sauces. In short, expect seriously delicious American-Indian fusion food. Take Burppler Veronica Phua's cue and start with the Picklebacks ($5), which sees India's Amrut single malt whisky chased down with housemade jalapeno pickle juice, and then work your way through stellar snacks like Pulled Pork Samosas, Currywurst Sausages and Butter Chicken Hot Pockets ($7-$8 each). That should prime you well for their Stuffed Suckling Pig ($48), stuffed with a nasi biryani stuffing that mixes together lots of dried fruit and nuts to elevate the sweetness of the pork, as well as their flawless Tandoori Chicken ($18), which will impress with its flavourful marinade and incredibly moist meat. Pair the meats with an order of Gunpowder Potatoes ($6), where spot-on seasoning, crisp edges and curry leaves come together in addictive harmony. Wash everything down with tall glasses of Nimbu Pani ($4, free flow), a cumin-kissed Indian lemonade that's super refreshing and palate-cleansing.
Avg price: $40
Photo by Burppler Veronica Phua

21 Campbell Lane is where 🇺🇸 meets 🇮🇳 and that frisson of fusion food done right now lights up the night sky over Singapore’s Little India.
At last night’s hosted tasting, Head Chef Andrew Baldus got Rueann and I rolling with Picklebacks - a double trouble of #Amrut single malt whisky chased by a housemade jalapeño pickle juice ($5). To say we loved it is an understatement.
Then it was on to the delightful American-BBQ-meets-taste-of-India creations that this place specialises in.
Our snacks of crispy Pulled Pork Samosas, chewy Currywurst Sausages, ridiculously tender Butter Chicken Hot Pockets and melt-the-mouth Madras Pork Cheeks (all priced between $7 and $8) captivated from the first chomp. Served piping hot, flavours were unabashedly full-on, which meant they’re equally enjoyable with or without the accompanying dips. By the way, what also impressed me was how the dips differed for each.
After this came the mains which were just as bold in concept and as successfully executed as the snacks.
Besides the awe-inspiring Briyani Stuffed Suckling Pig and stunningly done Tandoori Chicken (please see my other posts about them), we had Coconut Chutney Ribs (the recipe for the chutney came courtesy of Chef Mano’s grandmother) and Lamb Chops in Chimi Chutney. They were every bit as good as you can imagine. Even the three sides of vegetables were so delish I’d have them on their own.
Clearly, having a tandoor oven to play with has proven most inspiring for Chef Andrew. I can’t wait to see what else he and Chef Mano comes up with when they decide to expand the menu.

How did the Tandoor Chicken steal my heart? With a lip-smacking marinade and meat that’s incredibly moist and tender. Yes, it even passed the “breast-test” with flying colours - no dry stringiness whatsoever.
I found the chicken to pair very well with a tall glass of the housemade Nambu Pani, an Indian style of lemonade containing cumin (FREEFLOW: $4++). The non-teetotalers among you who shuddered at that thought will be relieved to know there are many alcoholic options but unfortunately, those aren’t freeflow 😆.
Like the rest of the items on the food menu here at Meatsmith Little India, the Tandoor Chicken is great for sharing - so you’ll have more belly space to try their other tasty American-Indian fusion creations. However if you are after a dish to have yourself, this would be one of the most suitable options on the menu.

A signature at the newly-opened “Meatsmith Little India” by Head Chef Andrew Baldus, the Stuffed Suckling Pig is a clever take on the traditional Chinese version that’s been making the rounds for years at restaurants from Hong Kong to Singapore.
Having been deboned and marinated in a special concoction for 48 hours, the skin of the piglet after roasting is suitably crisp while the meat beneath is juicy and very smooth. Instead of the glutinous rice in the Chinese version, Chef Andrew does an aromatic Indian-style Nasi Briyani stuffing. I love that the rice is moist, tasty and has a lot of dried fruit and nuts mixed in. It goes amazingly with the natural sweetness of the pork.

The unassuming side order of potatoes really took me by surprise. Flavours are spot-on and the crisp edges are excellent. The seasoning lends itself to the crispy curry leaves, making the entire dish incredibly addictive to munch with a glass of drink! The mint dip also helps give it a refreshing touch.

This was part of a hosted meal by Meatsmith.

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Burpple Guides, Newly Opened New Restaurants, Cafes and Bars in Singapore: December 2017 In terms of new kids on the foodie block and trending hot spots, 2017 has been a year of plenty delicious memories. This week's Newly Opened guide is our last round-up of new foodie entrants for the year. From oozy Japanese omurice and smashing avocado toasts to a Korean-style monster burger and a stellar America-meets-Indian meathouse in Little India, we've got plenty of inspiration for you to round off your year with a bang. We hope you're extra hungry!