Meatsmith Western BBQ Review: Michelin Starred Chef Opens Hawker Stall Selling Flame Grilled Meats

The ribs I ordered were dry and dull, reminiscent of lacklustre char siew that wonton noodle stalls typically serve. I would imagine that the chef’s inexperience at their new grill played some part to that disappointing meal.

It’s crazy and revolutionary that any hawker stall would have it, but the geniuses behind this stall custom-built a fire grill. The simplest of meats, for instance, can turn so terribly wrong with the improper handling of heat.

Yet, with the correct technique, the most mundane of meats can spring to life. Michelin Starred Chef Opens Hawker Stall Selling Flame Grilled Meats Food at Meatsmith Western BBQ The approach of this hawker is mostly similar to the owner’s Michelin-starred restaurant — Burnt Ends . Having been to Burnt Ends, I would say that the food here is comparable.

The Smoked Char Siew Pork Ribs ($10) was the first thing I tried. Tastefully prepared with a dry rub, the ribs are finished with a douse of mouth-watering hoisin sauce that is made from specially fermented beancurd.

Light and refreshing, it provides a quick respite from the hearty and heavy ribs. A whole suckling is thrown onto a roaring flame to crisp up the Smoked Suckling Pig with Glutinous Rice and XO sauce ($16).

The skin is probably the most coveted part of any suckling pig. This one had a melodic crunch and bite that is topped with a nutty note from the char.

As the fat was rendered so nicely, you can in addition effortlessly peel the skin off the flesh. It in addition had rich gelatinous streaks, owing to the milk-dependent-diet of the suckling pig.

Sure, the Salted Egg Chicken Chop ($9) is juicy and tender, but, the first note that really “wows” you is the smokiness. Flavours imparted by the wood-fire grill really shine through and sparkle this dish.

The smokiness really is the main taste profile here. Accented with a hint of spice from the curry leaves and salted egg yolk sauce, there is a unique medley of complementing taste profiles.

It’s a humble, unassuming hawker stall that serves a piece of culture. Heck, apart from the wood grill, you’d probably walk right by it, thinking it’s just another Western stall.