Mark your calendars – American-style BBQ Smokehouse Meatsmith is hosting a one-night-only Korean Takeover on 24 May 2026, bringing together five Korean chefs for a nine-course menu that fuses Korean ingredients and smoky flavours of the barbecue.
Meatsmith Korean Takeover
This Korean takeover is the brainchild of three Korean chefs and a talented Korean sommelier from Burnt Ends:
- Lee Seongjin, Sous Chef: Having been with Burnt Ends since 2019, Jin works closely with Chef Dave Pynt to ensure consistency and quality of execution. His expertise in European, French and Spanish cuisine has been built working in the kitchens of Michelin-starred restaurants like Corner House and La Ventana by Carles Gaig.
- Lee Donghwan (Lucas), Chef de Partie: While having only joined the team last year, Lucas has honed his mastery of kitchen operations, ensuring mise-en-place and preparation remain organised even through the rush. His culinary career began at Capella Singapore and the opening team for Fiamma by Mauro Colagreco, bringing these key operational experiences to Burnt Ends.
- Yi Seungyeon (June), Pastry Chef de Partie: June began her career in the pastry and bakery team with Grand Hyatt Seoul. With a Gold Prize at a national pastry competition in Korea and experience working at a pastry role in New Zealand, she brings precision and creativity to her work with the Burnt Ends Hospitality Group.
- Yoon Ji Young (Jane), Senior Sommelier: A certified sommelier with the Court of Master Sommeliers (Certified Sommelier), the Association de la Sommellerie Internationale, the School of Port, and WSET, Jane is an expert in the curation and sourcing of wine. She creates engaging wine pairing experiences with her intuitive and expressive style of service, designed to elevate the meal at Burnt Ends.
The team is joined by special guest Heo Shinhaeng (Tio) from MO Bar, shaking up exclusive cocktails designed for the collaboration dinner!
Tio has over 5 years in Singapore’s cocktail scene, including time at No Sleep Club, ranked as #26 on the World’s 50 Best Bars and #8 on Asia’s 50 Best Bars.
The takeover aims to showcase bul-mat (불맛), or the flavour of flames, an homage and fusion of Korean cuisine and Burnt Ends’ speciality in the fire grill.
“Everyone knows that Korean barbecue is best!” Sous Chef Jin shared. “In Burnt Ends and Meatsmith, we work with fire… [We wanted to] use this wood-fire [with] Korean inspirations for this menu. ”
The Menu
Guests can look forward to nine exciting courses like Oyster Gyeran-jjim (steamed egg) and Squid Mulhoe, classic Korean appetisers that prepare you for the hearty mains.
The Abalone Risotto is Sous-Chef Jin’s pick. Despite the Western name, the dish uses glutinous rice to achieve its rich, lucious texture without cheese or butter, flavoured by the umami of abalone innards.
Coming fresh off the wood-fired grill is the Jeju Pork, Mustard and Radish, alongside the prized Hanwoo Beef K-BBQ.
However, a secret favourite of the team is dessert. Pastry Chef June and Senior Sommelier Jane share that the Injeolmi Bingsu Ice Cream features soy caramel pecans, which are “the best of the best”.
The Meatsmith Korean Takeover experience is priced at $168++ per person, with three seatings at 5.30 pm, 7 pm and 8 pm. Reservations can be made on their website.
Meatsmith Korean Takeover
24 May 2026, 5.30 pm, 7.30 pm and 8 pm
167-169 Telok Ayer St, Singapore 068620
Reservations can be made online.
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