For Michelin-worthy grilled meats
One-Michelin-starred modern Australian barbecue restaurant Burnt Ends in Keong Saik is a fine establishment to visit if your budget allows. But on days when living large is not feasible, Meatsmith Western BBQ at the recently revamped Makansutra Gluttons Bay is a great alternative. The man behind this venture is none other than chef Dave Pynt of Burnt Ends. Adapting his skills to the hawker setting – he even built an on-site hardwood brick oven – he hawks grilled meat dishes from just $4. The menu is kept light but it covers quite a spectrum. If you love your usual Burnt Ends fare, the smoked char siew ribs with garlic rice and pickled cucumber ($10) is a must- try. It’s marinated in char siew sauce and grilled thoroughly in the wood oven. The result? A bold tasting chunky slab of ribs complimented with slices of refreshing cucumber.
DON’T MISS The grilled chicken chop with salted egg yolk ($9) is a crowd favourite. While it might not be as meaty and robust as the ribs, the smokiness of the grilled chicken surprises. Drenched in a rich crowd pleasing salted egg yolk sauce and served with garlic rice and a salad, it’s an all-round winner.