Meat n’ Chill rolls out limited time Smokin’ Special to celebrate Sixth Anniversary at 6th Avenue

Know for their value-for-money, hearty gourmet grilled meat dishes, home-grown western food brand, Meat n’ Chill, is celebrating their sixth anniversary at their 6th Avenue location in Bukit Timah this year with a limited time Smoking’ Special menu item.

This is perfect for those who like their food to be Instagram-worthy, letting the cameras feast before you sink your teeth in to give a treat to your palate.

Head Chef Bruce came up with the special menu item featuring premium flame-grilled Wagyu Striploin (~250g), which is presented to diners using a smoking gun to infuse a smoky, hickory flavour to the dish.

At S for a set portion, the Wagyu Striploin with a marble scoring of 5 is only available at the restaurant when you order the Smokin’ Special, limited to 6 portions a day.

The smoked steak is served together with smoked bread and butter with greens to complete the set.

The smoking of the steak, together with the bread and greens are done by a service stuff with a smoking gun at your dining table. It is fun to watch and you will smell the smoky aroma of the dish when the glass lid is lifted, as a preview of the flavour to come.

If you like to pair your smoked steak with an alcohol, try their Hickory smoke-infused whiskey, served with stainless steel ice cubes.

Other items we sampled:

For background, Meat n’ Chill was born from the friendship of three good friends who are foodies at heart. The name ‘Meat n’ Chill’ makes a fun play on the words “Meet” and “Meat” because the three founders believe the best way for people to bond is over food and drinks. Combine that with their love for generous portions of meaty food and you’d get the meanest steak n’ ribs restaurant in town (or so they daringly claim).

Meat n’ Chill

Address:

805 Bukit Timah Rd, #01-04
6th Avenue Centre, Singapore 279883

Tel: (65) 8812 4455

Opening Hours:

Tuesday to Sunday
11:30am–2:30pm
5:00pm–9:00pm
Closed on Mondays

For delivery and takeaway: