The Unlisted Collection has done it again. With mainstays on Singapore’s culinary scene like Burnt Ends, Esquina and Pollen under its belt, the group has recently unveiled its innovative new 3 month-long pop-up: Meat Smith @ Cocotte. Our favourite part of local food is just how cosmopolitan this literal melting pot is, and true to that, Chef Andrew Baldus’ penchant for experimentation shines in this unique combination of Southern American-style BBQ and fiery Indian cuisine.
We were treated to his exclusive behind-the-scenes preparation of two star dishes, and it was a feast for the senses in every way!
Crab and Uni Biryani
The dish begins with a bowl full of juicy smoked crab meat. Chef Baldus flavours it with a killer trio: fresh pico de gallo made from tangy tomatoes and lime juice, intensely creamy saffron aioli, all offset by the playful textures of cucumber and herbs. He gives everything a toss and a good stir.
The flavours play subtly against each other in this dish. After mixing, the chef spoons everything into a separate bowl.
Next, we’re amping up the crunch with a liberal sprinkling of puffed rice.
This next topping is a touch of genius. A pair of quail eggs are gently nestled atop the mixture, but not just any ol’ quail eggs—each has a runny centre, and true to his Burnt Ends roots, the chef has cold-smoked them for a daring taste profile that’s just the right amount of charred.
Finally, we’re treated to not just one, but several dollops of fresh Japanese uni, chock full of that elusive umami element!
Beef Rib, Carrot, and Fenugreek
Time for the next dish: this base salad looks deceptively simple to prepare but is a complex medley of fenugreek, coriander, carrots, and onion slivers lighted coated in olive oil, lemon juice and a dash of salt and pepper.
Staying true to the “Meatsmith” moniker, Chef Baldus portions up grilled short rib into tender chunks of meat. Each beautifully marbled slab has its flavours sealed right in through a 10 hour-long smoking process.
The chef plates it alongside the refreshingly tart salad, and the combination has my mouth watering instantly.
Prime food porn moment of the night: Chef Baldus spoons the finishing touch over the beef. The luxurious drizzle of Bombay butter is infused with a mélange of anchovies, herbs, shallots, dijon, curry powder, and garam masala—a sinful indulgence.
The all-American chef prides himself on a love of smoke, fire, and meat, and each stylishly prepared dish definitely delivers on flavour. The coriander, mint, and curry powder garnish of the crab & uni biryani invoke familiar Indian spices, but with an adventurous twist. The succulent short rib doesn’t disappoint either, with fragrant melted butter sumptuously crowning every satisfying bite.
These two dishes definitely stole the show for the night. The former is just $25, while the latter serves 2 for $85. To keep things interesting, their kitchen plays host to guest chefs from Yardbird in Hong Kong, Rice Paper Scissors in Melbourne, etcetera, constantly inspiring and revitalising the menu. Every creative dish combines classic mainstays and inventive cooking techniques.
Like the original Meatsmith, this casual pop-up is all about the authentic, communal vibe, replete with a charcuterie room, smokers, and a fully-stocked craft beer selection. Time to start planning your next night out!
Find it at 2 Dickson Road, Singapore 209494
Book a table at Meat Smith @ Cocotte and earn 2X Chope-Dollars with code TASTYBLOG
