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Meatsmith (Little India)

976 Wishlisted
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


05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

11:30am - 12:00am

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Top Dishes

What you should order based on community favourites


From the Burpple community

This new concept by the Burnt Ends Hospitality Group will be different from their ala carte menu offering in the first level as diners opting for this tasting menu will embark on a multi-course culinary journey starting with appetizers such as the Biryani Nigiri whereby the well-spiced biryani rice takes centerstage this time round followed by a trio of snacks that has been deconstructed and presented in a contemporary manner such as the Fish and Chips, Chicken Satay and Lamb Satay, these appetizers paired with a refreshing Honey + Tea cocktail.

What came after was another cold dish of Curried Granita and Carabinero paired with a Mango + Coconut champagne before the Grilled Squid that’s cooked in dhal and served with poppadum. The latter is probably one of my favourites of the night as you crack the poppadum into small pieces and mix in to the dhal and squid before eating. The differing textures and flavours go so well together that you will mop clean the plate. Another dish that probably could wrestle the spotlight away from the squid is the Brisket and Beets; smoked brisket sitting on top of a toasted bread and cheese, topped with pickled beets to balance the flavours perfectly so that you will not feel surfeited after eating it.

The next course will be the mains, and on that day, we got the Tandoori Roast Duck and Butter Chicken Deluxe each to share, and between both, my vote goes to the roast duck as there is absolutely zero gaminess from it. The meal ends off with a Pandan Ice Cream with Honey Corn Flakes and a trio of Coconut Caramel Cake, Chocolate Ganache and Gunpower Milo. If you wish to try a different dining experience, Meatsmith Little India Level 2 is where you should book as the flavours and pairing are something that you will not expect.
✨ Meatsmith Little India Level 2
📍 21 Campbell Lane, Level 2, Singapore 209894
🍴 [Media Tasting]

Feature some dishes from the New 5 courses Tasting menu :
💕Pork and Beets.
Its my fav, crispy pork served with pickles beets and red apple and macadamia.
💕Curried Granita and Carabinero, served with mango and coconut.
It's refreshing dish with a lot textures.
💕Biryani Nigiri.
Cured Hamachi served with biryani Japanese Pearl rice.
💕Crab Nigiri.
Smoked King crab folded in with biryani Japanese pearl rice topped with sea lettuce
💕Chicken Medallions.
💕Fish and Chips.

💰$85++, and additional $65++ for cocktail pairing.

Link to their bio for place reservations

📍Meatsmith Little India.
21 Campbell Lane.

(T R E A T)
There are some chefs whose food once you’ve tasted, is clear they have a fantastic palate and you just know are capable of even more exciting things. In my opinion, such is the case with Head Chef @kurt.sombrero at Meatsmith Little India.
I have always found his menu for the Campbell Lane outlet of Meatsmith, peppered with Indian-inspired twists (a homage to its location), creative and well-tuned in flavour balance. With the launch of the new dining concept - Meatsmith Little India Level 2, he now has another avenue to flex his culinary muscles (while still running the kitchen for the restaurant downstairs and the takeaway menu - phew!).
The multi-course Tasting Menu he’s devised for Level 2 is explorative, refined, and undoubtedly worthy of attention ($85++ per pax). To complement, Senior Bartender Kelvin Chow (@ch0wwww) has engineered a special cocktail pairing menu at $65++ per pax.
Our dinner commenced with vibrant small bites of a coriander cream-dressed Potato “Pani Puri”, an artfully balanced Biryani rice and cured Hamachi Sushi, “Fish & Chips” made with purple potato chips, smoked creme fraiche and cured hamachi, as well as a collection of colourful bites on skewers. These included a pan-seared Amaebi wreathed in pickled fennel, its head deepfried to a crunch, Tandoor oven-baked Leek with Foie Gras, and a cabbage-wrapped Chicken Medallion “lollipop”. Kelvin’s first cocktail to go with these was a light concoction of distilled lemongrass and tea with a hint of honey.
Chef Kurt presented the next course himself, a stunner of Carabinero prawn with cauliflower purée, seaweed salad tossed in oils from curry and prawn shells, and for a finishing touch, curried smoked granita - easily one of the strongest dishes in the menu. Lightly fermented Mango with apricot, barley and fresh coconut went into its accompanying cocktail.
Then came an irresistible grilled squid in thick, aromatic curry shielded by wavy Pappadum “shells”. To enjoy this dish, the “shells” were broken and swiped through the curry. The matching drink was my favourite of the night, an alchemised liquid of fermented green apple and fat-washed burnt cream.
Crispy grilled pork cheeks, pickled beetroots, chives and chilli aioli on grilled potato buns (made in-house at Burnt Ends Bakery by @tart_tatin and her team) made up the next course. This delectable mix was matched by a cocktail of fat-washed red and green apples, and distilled macadamia. General Manager @thomaskoh83 told me it’s his personal favourite.
From the three main course options, I picked the Butter Chicken Deluxe, and was suitably delighted by Chef Kurt’s contemporary take on the classic Indian dish showcasing smoked butter and cream, on to which he shaved black truffle. @huatkaliao opted for the Tandoori Cube Roll (this requires a $15 top-up) and loved every bite of the smoky, tender and richly-flavoured meat. I stole some of it and was equally enamoured. A fab choice for red meat lovers. We were presented with the Pork Belly Chop with Sauerkraut Kombucha to try too and it was good, but my heart really belonged to the other two. It’s good to see all the mains come with housemade Roti as they‘re perfect for mopping up curries and sauces.
My hubby had done a wine-pairing instead of cocktails, and he was very pleased with the pours. So pleased that at the end of the night, he decided to purchase a couple of the wines from
Of course Chef Kurt wasn’t about to do a simple dessert for his inaugural Level 2 Tasting Menu. Hence, what appeared was a scrumptiously complex offering of smoked yoghurt ice-cream, ginger ale-compressed apple, sugarcane meringue mousse with kaffir lime and orange zest, and a shockingly fragrant butter and cumin bread smoked till dry and crumbly. A Coffee Negroni was its sparring partner.
Lastly, on a bed of edible “Gunpowder” spices and Milo were these nibbles to send us rolling off into the night: a fluffy coconut caramel sponge with coconut caramel purée, chocolate ganache and sour plum jelly.

Thank you again for springing a surprise on us and taking care of the bill, Thomas 🙏🙏😄. I’m sure you know we would have happily paid for it.


Everything was too salty for me - adding the accompanying sauces just makes it even saltier. It doesn’t help that the food was cold when it arrived (I stay 12km away so I understand) but I will not go back after the circuit breaker ends because the food is not to my taste.

Everything seemed to have been coated with a similar tasting indian-esque too salty spiced rub - even the cauliflower on its own (without the sauce) is salty. Thus all the dishes do taste similar. One of my most disappointing eats recently.

I’ll just stick to their cheeseburger from now on.

A new dessert with a burning (literally) presentation! There were lots of different textures in here - mainly sea coconut cubes, jackfruit pudding and raspberries, topped off with sugarcane meringue that’s torched right in front of you by the chefs. It’s not too sweet either, so it serves as a good end to a meal here.

Thank you @meatsmith_sg for having us and @burpple for the kind invite!✨


Fab onion rings, a must get sharing side for your meal! Though they look chunky, they’re lightly battered, crunchy and very well seasoned.

Thank you @meatsmith_sg for having us and @burpple for the kind invite!✨