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.

FATHER’S DAY AT MEATSMITH

SMOKED MEATS, SHARED PLATTERS, AND A DRINK FOR DAD

SUNDAY 21 JUNE 2026

Father’s Day should be a proper feast. Big cuts from the smoker, platters spread across the table, cold drinks in hand, and the family all in one place.

Enjoy 15% off all platters for Father’s Day reservations, with every dad receiving a complimentary glass of wine or beer on arrival.

From brisket and ribs to smoked sausages and classic sides, the platters are built the Meatsmith way. The kind of meal where everyone reaches into the middle, steals bites off each other’s plates, and stays seated longer than expected.

Whether Dad’s the quiet type, the beer-first type, or the one already eyeing the brisket, this is a celebration built around good barbecue, strong pours, and a table full of family.

One day only. Sunday 21 June 2026.
Reservations required

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.