For one night only, Chinese team members from across Burnt Ends Hospitality Group will take over the Meatsmith kitchen, bringing their own interpretations of Chinese cuisine together with Meatsmith’s signature approach to smoke and fire.
The Chinese takeover reimagines familiar Chinese flavours in unexpected forms, with dishes drawing from the individual stories, inspirations and culinary influences of the team behind them.
Expect dishes including egg tart wonton, turning the familiar pastry into a savoury bite; eggplant mapo fries, a playful take on the Sichuan classic; brisket rendang; smoked pork rib with bak kut teh rice; mei cai pork belly with scallion pita bread; and tea-braised beef cheek with spring onion mash and smashed cucumber. For dessert, there’s gui hua lychee tart and goji berry cheesecake.
The drinks menu joins in too, with Chinese-inspired cocktails including the ginseng whiskey sour, Red Packet Spritz and Cha Cha Cheers, alongside People People Brewing Co. beers on tap and by the bottle.
At its heart, the takeover celebrates how flavours, influences and stories from different kitchens and cultures can come together over the same thing that defines Meatsmith: fire.
Reservations required.
