Meatsmith (Little India)

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Meatsmith Little India is Singapore’s first restaurant combining the taste of India, with fixed roots in American barbecue. This second edition of Meatsmith offers American barbecue from the south, with an accent of Indian flavour. With its colourful façade and street artwork, this outlet fits perfectly at its home, at Campbell Lane in the heart of Little India. Expect a masterful menu combining the technique of slow cooking and barbecue, with Indian spice, rubs and sauces. By adding a tandoor oven and spit roaster alongside the southern pride smoker, guests will receive a new experience in American barbecue. Expect dishes like spit-roasted butter chicken, bone marrow curry and a suckling pig biryani.

21 Campbell Lane
Singapore 209894

(open in Google Maps)

11:30am - 12:00am

11:30am - 12:00am


05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

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From the Burpple community

I like how @meatsmith_sg Little India outpost does a different, distinctly Indian menu as opposed to the Western menu at Telok Ayer, because it means that we get zingers like the stellar Crispy Madras Pork Cheeks ($8++). Four colossal chunks of pork cheeks are deep fried (citation needed) till a crunchy crust fully envelops the exterior, dusted with Indian spices, and mounted on skewers with pickles.⠀

Needless to say, these are perfection as pub grub. These cheeks are considerably less fatty & a lot more meaty than pork belly, but they are no less juicy. Sure, the meat on the perimeter is dry due to it getting deep fried, but that’s a small price to pay for crispiness. The rest of the meat is moist & succulent, and well marinated with the indulgent Indian spices.⠀

The dusting of extra spices over these pork cheeks truly heightens the thrill of these tasty cuts of pork. The sour, zesty pickles are the hard counter to the heavy, spicy flavours that abound with these cheeks, and both spice & sour combine to deliver a massive wallop of wonderful flavours. The house made Madras Mustard Sauce is a dead ringer for butter chicken, from the comely creaminess down to the tasteful tanginess in the sauce. The creaminess smoothed out the rough textures of the crackling pork, and layered an extra dimension of lusciousness over the flavourful cuts of cheek.⠀

I love how absolutely cheeky Meatsmith got with the menu at Little India, and I would definitely clap these succulent cheeks again.


Unless I’ve got it all wrong, this is the final week that the crazy collab between & @veronicaphua will be available. So make it down to either @meatsmith_sg outlet lickety split & get yourself a ludicrous burger that shouldn’t work, but it does.⠀

The Laksa Lobster Burger ($22++) is absolutely unprecedented. Sure, high end hotel restaurants have been loading lobsters into the normally humble yet hearty spicy soup of satiation for years, but putting laksa into a burger? That’s a bold strategy Cotton, and it pays off for ‘em. Colossal chunks of impeccably tandoori roasted lobster tail are inundated in a ludicrously luxurious laksa gravy, garnished with a smattering of sprouts & crispy pork lard before the deal is sealed with two halves of a toasted brioche bun from @burntends_sg.⠀

The brioche bun was far firmer than expected of a brioche, and was texturally more akin to standard white bread with the decent amount of bite that it has. As for the laksa gravy...oh brother. It’s the richest, most luscious laksa gravy I’ve ever had, and even that’s an understatement. It’s decently spicy, and it’s enhanced by the chili butter. Plus, it’s pleasantly perfumed with the scent of laksa leaves, lemongrass & other scintillating spices within the excellent elixir.⠀

The crispy deep fried lard & fresh beansprouts added the classic charm of a brilliant bowl of laksa into the burger, injecting a familiar element into the potpourri of piquancy. The julienned cucumbers that have been marinated with laksa leaves do inject a bit of levity into the otherwise extravagant burger. It ain’t much, but it’s honest work from the cucumbers.⠀

All in all, this is a ridiculously redolent burger, and you definitely should grab it before it’s gone. Preferably order it while dining in, but takeaway & delivery of this beaut of a burger is available too.⠀

Ladies and gentlemen, may I present the “Laksa Lobster Burger”!
Available NOW, this limited edition, saucy seafood sensation is a collab between myself and the team at Shocking, I know since I don’t cook 😆 But after intense brainstorming, R&D-ing and taste-testing with Head Chef @kurt.sombero and his team (thank you guys for being so patient), we’ve come up with a burger that I hope you will enjoy. Allow me break it down for you:

1. Customised brioche buns by Head Baker @tart-tatin and the @burntends.bakery_sg team with a smear of chilli butter.
2. Laksa sauce made from scratch - There’s plenty of it.
3. Tandoor-roasted lobster tail - The smoky, springy and succulent chunks give a really satisfying mouthfeel.
4. Crispy cubes of pork fat because I love me a little lard.
5. Basket-grilled bean sprouts - Often found in a bowl of #laksa, the vegetable is prepared in an alternative way to complement the burger.
6. Laksa leaf and marinated cucumber - More laksa ingredients represent! And they add oomph and a refreshing crunch.

On the side is a heap of crunchy-fried rice noodles seasoned with laksa leaf and prawn powder, plus a belachan aioli dip to use as you please.

Get your hands on this limited edition burger today by tapping on the link-in-bio on Meatsmith Xpress’ or my Instagram account:

P.S. I am not making money out of this. It is purely my honour to be invited as a Guest Chef and besides, I knew it would be fun creating something really tasty with Chef Kurt and the Meatsmith LittleIndia / Xpress team 😄


Get into the Mamba Mentality with the maniacal Mamba Burger ($19) from A colossal collab between @meatsmith_sg & @parkbenchdeli where the madlads from both sides took a fantastic cheeseburger from Meatsmith, and shoved in a massive mound of meat in the form of smoked beef pastrami AND corned beef. Because, y’know, more meat makes meat even better. Science, bitch!⠀

I have fawned over Meatsmith’s fantastic cheeseburgers before, and it’s the same here. A 100% brisket patty has 2 slices of MURICAN cheese melted over it. Before the top half of the dense & soft potato bun comes in to seal the deal, the pastrami & corned beef are heaped atop the patty, a helping of homemade coleslaw joins in the orgy, said orgy is lubricated by redolent Russian dressing, and a pair of pickles quietly slid in through the backdoor and are just trying hard to blend in.⠀

Yes, it’s a maelstrom of meat, but it’s a goddamn magnificent maelstrom of meat, and you WILL love it (or else). The normal smokiness of the cheeseburger patty gets upped by about 200% due to the charming corned beef & pastrami, which are supremely smoky & satisfyingly salty. Oh, and they’re pretty tender too. The corn in the ‘slaw is hopelessly out of place, but hey since it’s here might as well.⠀

The Mamba is a massive, meat-laden burger that requires you to make like a snake to fit the entire thing in your maw, but it is unadulterated & greatly gratifying gluttony at its best. Unfortunately, it’s a takeaway & delivery only exclusive, which means that it will almost never be enjoyed at its hot, fresh off the grill prime. They should make this a permanent fixture at both @meatsmith_sg & @parkbenchdeli, so that everyone can gorge themselves on the glorious creation.⠀

Currently it’s only available till Valentines Day, so fellas... give your special lady the gift of your massive, meaty Mamba on the 14th and she’ll love you 3000 5ever.

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PSA ends 31st oct

Srsly a meatsmith burger for 10bucks??

Cost 16++ normally if u dine in. This is a LE by sous chef, the balance is off with wayyyyy too much kimchi. I removed the kimchi and the individual elements were not bad at all, esp the tender pork belly. The addition of sesame to kimchi was nice too. Could be a stunner once adjusted

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Tender Beef Brisket with mustard sauce and pickled beetroot on a nice chappati