[15% PROMO CODE INSIDE] Meatsmith Celebrates 12th Anniversary with an Epic Barbecue Takeover by Pitmaster Adam Roberts

Walking into Meatsmith on Telok Ayer Street with my son Asher last weekend, the familiar, comforting scent of hickory smoke whet our appetite for the culinary adventure ahead. For over a decade, this spot has been a reliable sanctuary for anyone craving authentic American barbecue in the heart of Singapore’s CBD. This week feels special as the smokehouse celebrates its 12th anniversary.

To mark the milestone, they have brought in a heavy hitter: Adam Roberts, Australia’s most awarded pitmaster and co-founder of the Australian Barbecue Alliance.

We dropped by for a media tasting last Sunday to experience how Pitmaster Adam Roberts’ competition winning techniques paired with Meatsmith’s signature fire led kitchen (they did not disappoint).

We kicked things off with Adam Roberts’ Boudin Balls with Pickled Cucumber ($12).

Do not let the size fool you.

These are deceptively filling, packed with a hearty mixture of rice and slow smoked pork that offers a savoury punch. The accompanying pickled cucumber is essential here, providing a sharp, additional kicker.

Next up was a dish from Meatsmith’s own Head Chef Eddie Goh, the Dirty Rice Stuffed Fried Chicken Wing with Creole Sauce ($15).

This is another “deceptive” plate because the wing has been expertly deboned, leaving only the tail tip. It is entirely stuffed with spiced rice, making for a satisfying, bone free bite that works perfectly with the bold, punchy Creole sauce.

The star of the show for many will likely be Chef Dave Pynt’s Hot Smoked Sri Lankan Mud Crab ($115).

This is a brilliant departure from the local chilli crab we usually see in Singapore. Instead of a thick, sweet gravy, you get unique Cajun flavours and a sauce Américaine hit with spicy Old Bay oil. The gravy is so good you will find yourself wanting to polish off every last drop.

We then moved to a true barbecue classic, Adam Roberts’ Chopped Beef Brisket Slider with Whisky Sour Slaw ($16).

The brisket is exactly what you want from a master pitmaster – tender, moist, and peppery. The “Whisky Sour” slaw adds a acidic note that keeps the slider from feeling too heavy.

For sides, Chef Eddie Goh’s Gumbo Cheese Fries ($16) are a must order.

They use crinkle cut fries, which are the superior choice for this kind of “messy” dish because the ridges hold onto the gooey cheese and tangy shrimp embedded throughout.

We finished the afternoon with Adam Roberts’ Chargrilled Stone Fruit with Sorbet and Crumble ($14).

It is a bright, sweet treat that uses the heat of the grill to caramelise the fruit, providing a refreshing end.

15% Promo Code

While the exclusive collaboration menu was a special highlight for the anniversary event, the celebration continues for everyone else.

From now until 13 February 2026, you can snag 15% off your total bill by simply ordering at the counter and mentioning the promo code MS12 to the cashier before you pay.

Meatsmith Singapore

Address:
167-169 Telok Ayer Street, Singapore 068620

Opening Hours:
Monday to Friday: 11:30 am to 3:00 pm (Last order at 2:30 pm) | 5:30 pm till late
Saturdays and Sundays: 12:00 pm till late