When #makansutragluttonsbay reopens in early December this year after renovations, there’s going to be some interesting changes. One of which is the addition of a @meatsmith_sg stall headed by Chef @nicolwyw. On offer: a brand new menu of dishes that marry local flavours with Meatsmith’s experience and know-how in the American South’s style of cooking. And there’s going to be a range to suit different-sized appetites.
After receiving a message from the company’s manager, asking if I was keen to give their specially-developed menu a try (price: $25++ per head), I immediately agreed, and promptly rallied a few people including Burpple Tastemaker Jason Wong, for the lunch. The four of us managed to put away a substantial amount of food, washed down very nicely with #picklebacks and beers to start before moving on to the “Panch Phoran Punch” cocktail.
Prices at this place will start at a very reasonable $3 to $5 for smaller items like the very tasty housemade Jalapeño Cheese Sausage, Pulled Pork Deepfried Wantons (served with a Sweet & Sour Sauce) as well as sides like Salt & Pepper Fries with Sambal Mayo and Garlic Fried Rice.
The biggest ticket item we ate was the Roasted Suckling Pig Stuffed with Glutinous Rice. It came in a thick cross-section piece (all the better to enjoy the very crispy skin) and topped with a Fried Egg ($28).
I found the mid-price items of Salted Egg Chicken Chop ($9) and Char Siew Pork Ribs ($10) to be superb value as they’re hearty enough to be complete one-dish meals. In fact, the former, served with cucumber salad and garlic rice, was my favourite of everything I ate that day. The thick sauce was fragrant with curry leaves, sufficiently spicy and intense with salted egg flavour. I like that the chicken chop it smothered was grilled, so there’s an extra facet of smokiness to the taste profile.
You can check out all the food shown above at “Makansutra Gluttons Bay” from early December onwards.