Barbecue has a way of drawing people together, and Meatsmith’s 12th anniversary celebration felt very much like that — a gathering anchored by smoke, comfort, and food put together by people who have a deep love for what they do.
Held on 7 February 2026, the collaboration brought together Australian Pitmaster Adam Roberts, Meatsmith’s own Eddie Goh, and Dave Pynt of the Michelin-starred Burnt Ends, each contributing dishes that reflected their strengths.
Meatsmith’s 12th Anniversary Menu
Opening Notes: Crisp, Clean, and Surprisingly Gentle
The Tempura beer battered oysters with Kewpie set the tone early. Plump and juicy, they were notable for what they did not have — no fishiness at all. The batter was thin and delicate, just enough to give way with a light crunch before yielding to the oyster within. They went down smoothly, the kind of starter that disappears faster than expected, leaving behind only the thought that one more would have been welcome.
Eddie Goh: Comfort Without Excess
If there was a through-line to Chef Eddie Goh’s dishes, it was approachability and comfort.
The Dirty Rice Stuffed Fried Chicken Wing with Creole Sauce arrived crisp. Inside, the filling was hearty and familiar with short-grain rice, carrots, and beef, while the sauce remained mild and unobtrusive with its tomato depth and slight peppery heat. This was straightforward comfort food, easy on the palate, and will definitely be a hit with the young and old.
The Gumbo Cheese Fries leaned slightly bolder. There was a gentle heat running through the dish, with prawns, sausage, bell peppers, melted cheese and spring onions layered generously over crinkle cut fries. It is messy in the best way, the kind of shareable side that cannot really go wrong at the table.
Dave Pynt: Fire, Sea, and Unexpected Familiarity
Chef Dave Pynt’s Hot-Smoked Sri Lankan Mud Crab offered a moment of pause. Served as with , it carried a mild smokiness that complemented rather than overwhelmed the sweetness of the meat. The sauce Américaine was particularly intriguing — more reminiscent of a minestrone than the usual chilli crab treatment that Singaporeans are familiar with.
Tomato-forward, gently spiced, and comforting, it reframed expectations while remaining reassuringly familiar. The herb medley was a thoughtful flourish, with tarragon, dill, parsley and marigold petals lending colour and a gentle aromatic lift, their distinct notes revealing themselves in layers as each bite unfolded.
Adam Roberts: Smoke, Balance, and Restraint
Pitmaster Adam Roberts, known for his competition barbecue pedigree, showcased his ability to layer richness with contrast.
The Boudin Balls with Pickled Cucumber stuffed with rice, collard greens, and slow smoked pork were comforting without being heavy. Each bite carried savoury depth, while the accompanying pickles worked efficiently to cleanse the palate. A slather of remoulade was unexpectedly effective and added a creamy counterpoint that rounded everything out.
The Chopped Beef Brisket Slider with Whisky Sour Slaw was unapologetically smoky. The brisket’s depth came through clearly, while the pickled slaw kept its crunch and acidity, cutting through the richness with ease. A restrained hand with the BBQ sauce ensured cohesion without muting the brisket’s character.
Dessert stayed within the theme of balance. Chargrilled Stone Fruit with Sorbet and Crumble offered a play on temperatures and textures with a poached pear, chopped and glazed peaches, citrus sorbet and granola. The different temperatures and textures played off each other, ending the meal on a note that was refreshing rather than heavy.
A Celebration That Felt Just Right
Rather than pushing boundaries for the sake of novelty, Meatsmith’s 12th anniversary menu focused on clarity, balance, and enjoyment. From crisp oysters to smoky brisket, comforting chicken wings to thoughtfully handled crab, the dishes spoke of experience and confidence.
It was a reminder that good barbecue (and good food in general) does not need to shout. Sometimes, it just needs to be done well, shared freely, and enjoyed in good company.
From 9 to 13 February 2026, enjoy 15% off your total bill with the promo code MS12. To enjoy the offer, simply order at the counter and mention the promo code to the cashier before payment.
Meatsmith
Where: 167 – 169 Telok Ayer Street, Singapore 068620
Telephone: +65 6221 2262
Website: Meatsmith
Operating hours:
Monday to Friday
11.30am to 3pm (Last order at 2.30pm)
5.30pm till late
Saturdays and Sundays
12pm till late
