Famed for their smoked meats and handmade pastas, Meat & Greet Collective is helmed by duo – Chef Tim and Chef Kieran, who are driven by the passion to offer diners quality food without the hefty price tags. Sharing the common love for food, the like-minded co-founders have perfected their dishes over the years and have set their hearts on producing good food for Singapore.
The cloud kitchen is spearheaded by long-time friends who have years of culinary experience from working in notable restaurants prior to starting Meat & Greet Collective. A law graduate-turned-chef, Chef Kieran hung up his blazer to pursue his passion for food – one that is teeming with inspiration, determination and perspiration.
Similarly, an NUS Engineering Undergraduate, Chef Tim found a higher calling in the kitchen, a sanctuary to further foster his culinary creativity. Despite opening Meat & Greet Collective's first brick-and-mortar storefront one month before the Covid-19 Circuit Breaker, the pair was able to rise above the trials and tribulations to survive the trying pandemic period.
Promising an authentic Southern barbecue experience, relish in the Baby Back Riblets ($15) - featuring 12-hours slow-cooked pork back ribs which boast the perfect caramelised char, coated with homemade tangy and smoky BBQ glaze. Incorporating uniquely Japanese flavours, the Smoked Yakitori Chicken Leg ($12) possesses a reassuring familiarity with a fusion balance between Asian and Western cooking techniques.
Alternatively, opt for the melt-in-your-mouth Braised Beef Cheek ($14) which features 13-hours slow-cooked beef cheeks infused with rich and deep flavours. Complete the comforting experience, with the restaurant's slew of sides, which include crowd-favourite Magic Mushrooms (King oyster mushrooms doused in the chef's good ol' Magic Sauce) and Grilled Corn with Tomato Butter.
Executed to perfection and drawing unanimous praises from fans and foodies alike is Meat & Greet Collective's delectable range of handmade pastas, offered under their subsidiary brand – PityPartyPasta. With the perfect interplay of comforting flavours and medley of textures, the Duck Pasta ($18) is their rendition of a French-Italian classic. A sinful yet crowd-pleasing dish, indulge in creamy handmade fettuccine paired with flavourful and tender shredded duck meat prepared in confit.
Seafood lovers can opt for the Squid Ink Pasta ($18) – featuring handmade squid ink tagliolini pasta, simmered in umami-rich seafood broth and aromatic homemade coconut wine.
Paying homage to Singapore, Meat & Greet Collective offers dishes that challenge culinary conventions yet delivering familiar local flavours. Inspired by a flavour close to the palates of Singaporeans, the Otah Sandwich ($12) boasts a homemade blend of squid, prawn and a curated selection of spice and aromatics, wedged between perfectly grilled traditional soft white bread.
Not to be missed, bringing to life the chefs 'finesse and creativity is the NEW Smoked Salmon Sandwich ($18) – a bold combination of smoked salmon cured and smoked in-house, with lime crema and green apples.
Honouring their testament to producing good food for the masses, Meat & Greet Collective is looking to share their specially curated dishes and gourmet food with more Singaporeans through the expansion of their business.
a. 131 Joo Chiat Rd, #02-02, Singapore 427416
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