The newly-renovated Makansutra Gluttons Bay reopened in December and one of the new stalls is Meatsmith. This western BBQ stall is the latest venture by Chef Dave Pynt, who runs Michelin-starred modern Australian restaurant Burnt Ends.

He has even installed an adjustable Australian jarrah hardwood brick oven to serve a compact British and Asian-inspired BBQ menu. There is a total of 7 items and the prices start from $4.

The Grilled Chicken Chop with Salted Egg Yolk ($9) sauce was smoky but I wished that it was more tender. The salted egg yolk sauce, which was drizzled generously on the boneless chicken, was accentuated by curry leaves. The chicken was served with garlic rice and salad.

We also had the Smoked Cha Siew Ribs with Garlic Rice and Pickled Cucumber ($10). The two long and chunky pork ribs were marinated in char siew sauce and grilled over wood oven. The ribs were very meaty and robust in flavour. The light and refreshing pickled cucumber was the perfect accompaniment.

But the real showstopper was the Smoked Suckling Pig with Glutinous Rice and XO Sauce ($16). The skin of the Spanish piglet was thin and crispy. The team was probably too excited on their first day, and added a little too much salt. However, I am sure that they would have fixed that by now. The glutinous rice with crispy shallots was surprisingly yummy.

Appetizers include Five Spice Fries ($4) with sambal mayonnaise, Pulled Pork Wantons ($5), and Sausage with Mustard BBQ sauce. This is the place to enjoy American-style barbecue meats at an affordable price. Will be back to try the smoked suckling pig!

Note: This was an invited tasting.

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