Fire+ Meat

Their Kintan buffet ($34.80) offers a variety of meats like karubi and gyu tan, of decent enough quality to satiate your meat cravings. Note to self: try not to trip the fire alarm twice next time. Apparently it’s possible for the grill to get overheated or something; I mean isn’t the grill meant to get hot? Shoutout to the nice staff who sorted it out for us, and laughed at the sheer ridiculousness of it all. @shaburiandkintan
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The Onglet ($28/100g) was cooked beautifully pink, with a juicy, buttery melt-in-your-mouth texture. This was topped with chunks of creamy, nutty bone marrow and an intense burnt onion sauce which further accentuated the beef’s smoky and savoury flavour, making for a very decadent (and delicious) plate of food. @burntends_sg @dpynto
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One is helped here by their prompt and polite service (some places deliberately delay your orders to waste time, yes I’m looking at you @dondaebaksg), and also the fact that orders are placed from an iPad (so you don’t waste time calling for the attention of staff who pretend not to hear you). The Premium Surf ‘n’ Turf buffet ($98) includes USDA Prime Sirloin, A5 Miyazaki Shin Shin, Kurobuta Pork Rosu Steak, and scallops amongst other meats, all of which were pretty good. I still prefer charcoal grills though— the thinner pieces of meats did taste slightly of gas.
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($10) @redeyesmokehouse
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Their Chiang Rai-marinated meats are flavourful and fresh, with an extensive selection of other ingredients. What ties everything together is their delicious, almost addictive Thai dipping sauce made with coriander and chilli; the balance of salty and sour complementing the gnarly pieces of charred meats so well. (P.S. the intense brown of our stock is achieved by constantly deglazing the grill and dutifully scraping the charred bits of meat and fat off the grooves, into the trench of soup, and simmering for 3 hours. Yum.) @aroy_mak_mookata
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The chicken and pork collar had decent enough flavour but were nothing fantastic. Our plea for medium rare was conveniently rewarded with a chewy, overcooked sirloin with a sickly grey exterior and just the hint of pink within, which begs the question—why bother asking for our doneness preference if they were happy sending out whatever they felt like? The pork chops were dry and tough like leather. Beauty is only skin deep, and their ribs hold testament to this. With a nicely charred bark and the smokiness imparted by the mesquite evident, the flavour failed to permeate the meat within and it tasted rather bland. At $50.90 the Meat Feast features a fair amount of protein to fill you up, yet at such a price one wonders if more care should be taken in the cooking of the meats. Less than 2 months into operations, I can only hope that these are teething issues that will be sorted, but for now, meat lovers best look elsewhere for their fill of smoked barbecue. @meatmarket.sg #foodporn #vscofood #eeeeeats #vsco #foodie #foodies #vscocam #food #instagood #eat #burpple #instadaily #whati8today #sgfoodblogger #foodphotography #eating #lunch #igfood #igfoodie #foodspotting #onthetable #feedfeed #foodstagram #sgfoodie #sgigfoodies #8dayseat #meatmarketsg

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Charred, tender chunks of Pastrami Burnt Ends ($36 for 220g) with a savoury bark and a good mix of lean meat and succulent fat. The earthiness of the rub accentuates the intense smokiness that is evident in every bite. Served with a Russian dressing for the drier nuggets of meat, with pickles for relief from that saturated smokey flavour. @meatsmith_sg @andrewbaldus
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Complemented by a tangy barbecue sauce which held its own against the smokey brisket. @meatsmith_sg @andrewbaldus
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Their signature pork platter with smoked ribs and pulled pork was absolutely amazing. The ribs were tender and full of flavour. The platter comes with 4 side dishes of your choice and could easily feed 4 hungry people. All this for 900,000 VND (45 USD approx.) #foodporn #vscofood #eeeeeats #vsco #foodie #foodies #vscocam #food #instagood #eat #instadaily #whati8today #foodinsing #sgfoodblogger #foodphotography #eating #lunch #igfood #igfoodie #foodspotting #onthetable #feedfeed #foodstagram #sgfoodie #sgigfoodies #8dayseat #burpple

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Nicely roasted with crispy skin, stuffed with star anise, garlic and cinnamon.The meat is tender and flavourful enough—not much more you can expect at such great value. @duckmastersg #foodporn #vscofood #eeeeeats #vsco #foodie #foodies #vscocam #food #instagood #eat #instadaily #whati8today #foodinsing #sgfoodblogger #foodphotography #eating #lunch #igfood #igfoodie #foodspotting #onthetable #feedfeed #foodstagram #sgfoodie #sgigfoodies #8dayseat #burpple

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Skewers of duck hearts cooked perfectly, till soft and succulent, retaining a slight chew. Drag it through the yoghurt crema and crumbs of dry dhal for the perfect mouthful of flavours and textures. ($7) @meatsmith_sg @andrewbaldus
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Aromatic and flavoured with nuts and dried fruit, it accompanied the saltiness of the pork very well. @andrewbaldus @meatsmith_sg
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