{"id":127098,"date":"2017-02-23T16:04:48","date_gmt":"2017-02-23T08:04:48","guid":{"rendered":"http:\/\/thehoneycombers.com\/singapore\/?p=127098"},"modified":"2017-02-23T16:04:48","modified_gmt":"2017-02-23T08:04:48","slug":"restaurants-in-singapore-the-meat-smith-and-cocotte-pop-up-event-serves-up-american-food-with-an-indian-twist","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/restaurants-in-singapore-the-meat-smith-and-cocotte-pop-up-event-serves-up-american-food-with-an-indian-twist\/","title":{"rendered":"Restaurants in Singapore:\u00a0The Meat Smith and Cocotte pop-up event serves up American food with an Indian twist"},"content":{"rendered":"

Southern American cuisine with an Indian flair. Don\u2019t worry, we thought it was a typo, too. But this surprisingly harmonious fusion is the genius collaboration of two of Singapore\u2019s biggest culinary players: Cocotte\u00a0<\/span>(previously a funky French brasserie) and Meat Smith, a modern Southern American-style smokehouse.<\/span>
\n<\/p>\n

Led by <\/span>Head Chef Andrew Baldus <\/span><\/a>of Meat Smith SG together with Dave Pynt, Consultant Head Chef of the legendary <\/span>Burnt Ends<\/span><\/a>, Meat Smith @ Cocotte is a three month pop-up restaurant where Southern American barbecued bites are breaking all the rules with added Indian flair. Think baskets of <\/span>oh-so crunchy Onion Bhajis served with a pot of house-smoked yoghurt to dunk (so finger-licking delicious, we\u2019re never eating plain-old natural yogurt again) and<\/span> good old fashioned Pork Ribs that are big, tender and impossibly juicy, but with a subtle madras spice that\u2019s been barbecued through the meat.<\/span><\/p>\n

\"\"
Homemade curry sausage<\/figcaption><\/figure>\n

And \u201csubtle\u201d is the key word here, because no dish is served with the signature powerful flavours of these two contrasting cuisines. Instead, the flavours been balanced and adjusted to taste. The Crab and Uni Biriyani is the perfect example – there\u2019s no heavily-spiced rice in sight, instead, just a few delicate sprinkles of wispy puffed rice, resting atop a velvety mound of sea urchin slivers and a perfectly poached quail\u2019s egg that bursts into a bright orange lava-like yolk at the touch of a spoon.<\/p>\n

And just to totally flip our ideas of Indian food and Southern American staples on their head, the pi\u00e8ce de r\u00e9sistance is the Tandoori Chicken and Cauliflower Pilaf. Served whole, cooked until slightly crispy, and stuffed with rice-like crumbles of lightly barbecued cauliflower – this is a fusion unlike any we\u2019ve feasted on before, and we have to admit, we really, really like it.<\/span><\/p>\n

\"\"
Cocotte’s cosy interior<\/figcaption><\/figure>\n

The Meat Smith @ Cocotte pop-up is only going to be around for three months, so make sure you head on down before it\u2019s over. And spend the time to speak with the bartender, general manager or chef about what\u2019s on your plate and in your highball, because there are unspoken tips and tricks being used here that we can\u2019t get enough of, like chargrilled lime chunks in the G&Ts for an extra Southern American kick.<\/span><\/p>\n

Bon appetit, or as they say in Hindi, \u092c\u0949\u0928 \u090f\u092a\u0947\u0924\u0940\u0924!<\/span><\/p>\n

Meat Smith @ Cocotte<\/span><\/i><\/a>, Wanderlust Hotel, No. 2 Dickson Road, Singapore 209494. p. 6298 1188 Open daily 7am-11pm.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Southern American cuisine with an Indian flair. Don\u2019t worry, we thought it was a typo, too. But this surprisingly harmonious fusion is the genius collaboration of two of Singapore\u2019s biggest culinary players: Cocotte\u00a0(previously a funky French brasserie) and Meat Smith, a modern Southern American-style smokehouse.<\/p>\n","protected":false},"author":101165,"featured_media":127110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744],"tags":[],"acf":[],"yoast_head":"\nRestaurants in Singapore:\u00a0The Meat Smith and Cocotte pop-up event serves up American food with an Indian twist<\/title>\n<meta name=\"description\" content=\"Word on the street is that everyone\u2019s favourite French brasserie has swapped the confits and cr\u00e8mes br\u00fbl\u00e9es for Southern American spices and savoury Indian staples. 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