THE TAKEOVER BY TEAM MEATSMITH

7 CHEFS, 9 DISHES. INDIVIDUAL EXPRESSIONS, ONE MEATSMITH MENU

SUNDAY 14 JUNE 2026 | FROM 5:30PM TILL LATE

For one night only, The Takeover by Team Meatsmith hands the reins of the pit to each chef. From snacks through to dessert, each dish is led by a different voice.

The menu opens bold. Chicken Jam on Toast and Smoked Shotgun Shell. Rich, indulgent.

It sharpens next. Smoked Chicken Skewer and Pork Belly bring acid, spice, and contrast. Peri peri, jerk, herbs, citrus.

Mains show the depth of the kitchen. Burnt Cabbage and Lamb Saddle. One leans into umami and restraint, the other into classic barbecue structure.

The menu closes with No.7 Opera Cake. Espresso, chocolate, smoked buttercream. Controlled, precise, a quieter finish.

For one night only, the kitchen steps forward as individuals. One Meatsmith menu. A team-led showcase of American barbecue.

THE KOREAN TAKEOVER

KOREAN SWEET AND SPICE, MEATSMITH’S SMOKE AND FIRE

SUNDAY 24 MAY 2026 | FROM 5:30PM TILL LATE

In Korean, there’s a word for the taste of fire, “bul-mat”. A flavour so distinct, it needs a name of its own. On 24 May 2026, Meatsmith brings Korea’s culture of fire and char to the pit, where smoke, marinade, and flame define every cut.

The Korean Takeover brings together Korean staff from Burnt Ends Hospitality Group, including Seongjin Lee, Sous Chef at Burnt Ends, as they take the reins for one night, shaping the menu with their own take on fire, flavour, and barbecue.

Joining the line-up is Shinheang Heo (Tio), Operations Executive at MO Bar, with over five years across Singapore’s cocktail scene. For the night, he presents a cocktail selection inspired by his Korean roots, built to pair with the menu.

Expect Meatsmith’s signature American barbecue, layered with the depth and intensity of Korean flavours. Marinades built on soy, garlic, sesame, and fermented pastes. Bold, balanced flavours of sweet, savoury, and spice, finished over live fire for that unmistakable “bul-mat”.

For one night, the pit leans Korean. Smoke carries deeper, marinades hit bolder, and every cut is shaped by fire, the Meatsmith way.

FOR MUM, FROM THE PIT

PREMIUM PLATTER WITH A LITTLE EXTRA FOR MUM

SUNDAY 10 MAY 2026

Mother’s Day is best spent around the table. Good food, the people who matter, and Mum not lifting a finger for once.

Order Meatsmith’s Premium Platter and we’ll sort the rest. Mum gets a little extra on us. A Petite Four, a roasted marshmallow, and a glass of sparkling wine or a cocktail. She’s earned it.

Smoked meats come off the pit, sides land in the middle, and the table does what it does best. Pass things around, take your time, stay a while.

One day only, Sunday 10 May 2026.

THE ULTIMATE SLAYERS BOOK ABOUT BURNT ENDS RESTAURANT SINGAPORE AVAILABLE NOW

BURNT ENDS BOOK: CHEF DAVE PYNT. ONE MICHELIN STAR. 368 PAGES. 16 TECHNIQUES. 70 RECIPES. EVERY REASON TO GET IT.

The Burnt Ends Book by Chef Dave Pynt brings together the thinking, technique, and dishes that shaped the restaurant.

It traces the journey from an outdoor barbecue setup under the arches of London Fields to a one Michelin-starred kitchen in Singapore. Along the way, it lays out the fundamentals of cooking with fire, from core techniques to the dishes that define Burnt Ends today.

Across 368 pages, expect 16 key techniques and 70 recipes, alongside the philosophy and approach behind Burnt Ends.

For the barbecue die hard, the curious cook, or anyone who loves a good origin story.

MEATSMITH IS HERE TO CATER TO ALL YOUR CORPORATE EVENT FOOD AND DRINK NEEDS

DINE-IN, PRIVATE EVENTS, ONLINE ORDERS & PICK UP

Whether you’re planning a corporate party, team gathering, or need the perfect food and drink package, Meatsmith has you covered for a seamless and memorable event.