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Meat Smith by Dave Pynt @ Makansutra Gluttons Bay

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Meat Smith by Dave Pynt @ Makansutra Gluttons Bay

Meat Smith by Dave Pynt @ Makansutra Gluttons Bay

What a pairing. Amaze-balls just reading this title. The Singaporean legend leading the preservation of Singapore’s StreetFood, Mr KF Seetoh, paired with Michelin Star Chef Dave Pynt. BUT paired in a hawker at Makansutra Gluttons Bay down at Esplanade. Can it be? You bet your arse it can be. Meat Smith by Dave Pynt @ Makansutra Gluttons Bay is that concept which is one of 12 stalls. Chef Pynt has even built a Gaucho Grill in there. This is not your average hawker, but not quite to the scale as his Burnt Ends establishment with his 4-tonne brick ‘kilns’. But still, in a hawker, a Gaucho Grill is bloody impressive.

Away from the Burnt Ends brand, Chef Pynt has now opened 3 restaurant versions of Meat Smith @ the like of Telok Ayer and Little India, and this wee little place @ Makasutra Gluttons Bay. Despite his Michelin * he is plating food here that is of that quality, but absolutely not in that price bracket. This is hawker pricing ladies and gentlemen for Michelin * food, and bloody cheap beers to accompany it from the drinks Uncle. Can it get any better? I’ll challenge you on that.

This is Meat Smith by Dave Pynt @ Makansutra Gluttons Bay.

Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Kids for what I am about to order we will be needing that plate, those chopsticks and that spoon, please. Can you bring them over to the table?
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Seetoh be proud my friend, this place is impressive, seriously impressive. We loved our time here and will be back again. Wifey went local BBQ crab and the kids and I went hard on Western BBQ from Chef Pynt. I had to. That’s why I dragged them here in the 1st place ha ha!!! Imagine this place at night with all those lanterns lit, yep it is spectacular. For us that have lived here a while – it is quite tourist and Ang Mo, just saying like. Still SHIOK though!!!
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Two young lads at the helm. I spoke to them both. They are VERY proud to be part of Chef Pynt’s empire and this young lad in the photo has worked at all Meat Smith’s and Burnt Ends too. And there is the hand-made Gaucho Grill – a thing of beauty. If that had wheels I’d have had it away for ChillaxBBQ. I kid you not!!!
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Like SuperMarket Sweep. Start your engines kids, we’re going in. Get those trays lined up. Excuse me lady don’t stop here, move on, we’re going to be a while!!!
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
The order is in. We are waiting eagerly. The icy cold Singha is really helping my nerves though ha ha. This hawker is super clean, and the loos, goodness me – some of the best loos I have seen on The Red Dot. Why on earth am I talking about loos on a food blog? Anyway, they were very nice.
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
BOOM!!! Yes please, we’ll have the meat platter for $20. Yes folks TWENTY Dollars only for this mound of food. See what I mean re Michelin * food at hawker pricing. It is bonkers.

On this incredible platter, the Special today, we got;

  • BBQ chicken chop with salted egg sauce;
  • Buffalo pork belly. This had been slow cooked for like ever, charred and then basted in Buffalo wings sauce – holy shit!!!;
  • Char Siew Ribs. Off-the-bloody-charts good. Again slow cooked for an age so the meat is super flavoursome and fall off the bone;
  • Cheese sausage. This is an underplay statement. We think some sneaky Paprika in there so almost mild Chorizo with the most amazing mustard dipping sauce; and
  • Finally, some ingenious pickles that almost act as a palate cleanser.
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Yeah, we ordered another two hulking ribs. How could I not right? Look at those beauties. Food porn on steroids…
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Garlic rice to die for. Two of them puppies, please. Amy and Jude wolfed this down. As in it was gone in the blink of an eye.
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
BBQ smoked pork wontons. Yep let’s have two plates of them please. Ollie described this well. The inside is super juicy but almost pate-like. Also, it comes with a little Indian spice hint in the pulled pork. But then dip in the relish and you get about another 10 flavours slapping you in the face, and then the crunch of the casing hits you too. Amazing beer food snack attack.
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Wifey goes BBQ crab from another stall. She said it was absolutely delicious and super fresh. But she did say next time she wants them to keep the baby and send her the Mum to eat. (I think she means it was a little small…)
Meat Smith by Dave Pynt @ Makansutra Gluttons Bay
Do you like food porn? I just had to show you the inside of the Char Siew pork rib. That is smoked to perfection. Moist, smoky, porky goodness. #bestribs

There you go, folks. My little overview of Meat Smith by Dave Pynt @ Makansutra Gluttons Bay. Chef Pynt and Seetoh you are legends. Both genius concepts living in harmony next to traditional Singaporean hawker fare. Long may this be a success because we’ll be back for sure for more. Well, we do have 9 more stalls to chow down on right? It was an amazing dinner that the whole family loved. My friends reading this if you want to visit an amazing hawker experience look no further than Makansutra Gluttons Bay as it is genius. And whilst there spend less than $50 to feed your entire family on Michelin * food. Where else in the World apart from on Red Dot. #SHIOK. Get your arses down to Esplanade, it opens at 1700 every day, and – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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