Urban Smokeshack 🍖 Best Smoked Meats in a Singapore Kopitiam 📞 8163 8546

No..., this luxurious platter of luscious smoked meats that reminds me of a mediaeval Roman feast is neither at a 5 Star hotel nor exclusive restaurant. This is at a nondescript factory kopitiam (coffee shop) - Urban Smokehouse is a gem hidden in 3014 Bedok Industrial Park E. Thanks to buddy Russel for the recommendation - it's a great find 👍

Stall name: Urban Smokeshack

Address: 3014 Bedok Industrial Park E, Singapore 489980

Tel: +65 8163 8546

Hours: 12:00 noon - 8:00pm (Mon off)

Urban Smokeshack is a stall in this large corner coffee shop in Bedok Industrial Park E - the nondescript kopitiam is an unlikely place to find Singapore's best smoked meats that compares well even with top hotels and restaurants. Justin who lives just around the corner didn't know about Urban Smokeshack till now - it's a hidden gem, indeed.

I wandered around the large coffee shop looking for Urban Smokeshack. Russel messaged me: "We are at the back".

Look out for the big bold red signboard at the back corner just beside the backstreet (lots of parking here). The words Urban Smokeshack is a little hard to spot as the sign is painted on wavy corrugated iron and the fonts a little small. Just look for the bold red sign - easy.

The menu is at the stall front. Prices are a fraction of what hotels and restaurants charge but quality of smoked meats are on par with the best. Really.

Andrew, a veteran hotelier who worked in Hyatt properties around the world started Urban Smokeshack four years ago as his "sabbatical" project - sharing his passion for smoking and cooking with smoked meat enthusiasts.

Andrew is ably assisted by Andrei - it's a small team, Andrew is more like a mentor to Andrei. All smoked meats are lovingly smoked up to 7 - 9 hours at the stall with applewood, hickory, lychee wood, etc.

Four of us shared this beautiful mixed platter (combo of pork, poultry, beef, and sausage platters). Russel's treat - this came up to slightly over $100. Thanks buddy 🙏

I salivate just looking at this porn again 🤤

Let's dive in 😋

Tell you about my favourite first.

I am a duck meat lover and this smoked duck was just wonderful. The beautifully sliced duck breast was tender and juicy, and well infused with applewood's gentle smokey taste. Andrew said the rub is Peking duck inspired. The skin is thick, soft and juicy with a gentle duck gaminess which I love. I highly recommend this smoked duck for fellow duck lovers.

I also love this chicken rubbed with Chinese 5 spice and smoked with lychee wood. The meat is tender and moist like poached chicken sans the wetness. The meat and skin are well infused with spice and wood smoke flavour.

Chicken thigh meat rubbed with a peppery zesty blend and smoked with applewood. Comes with Andrew's special buah keluak sauce.

Smoked beef ribeye. Muaks!

Tender, moist, smoked till medium doneness. Rich with beefy and woody smoke flavour.

Hickory smoked Spanish pork belly. I probably enjoy this more if the slices were slightly thicker so that there is more fat and more juice in each mouthful.

These smoked baby back ribs reminded me of the delight I felt on my first taste of Tony Romas ribs when they first came to Singapore four decades ago.

Hickory smoked Spanish Chorizo and German Bockwurst on rösti like a hash brown "roti prata". Hickory smoke adds its quite robust signature taste and aroma to the savoury juicy sausages.

The savoury sweet rosti was nice with crisp shredded potato outside and moist tender shreds inside. Best eaten hot as it gets slightly greasy on cooling.

Olive rice pilaf - good quality rice grains, tender nutty bite enveloped in olive flavours.

Andrew is generous with grilled cherry tomatoes, baked baby potatoes and smoked mushrooms.

Am never a fan of turkey breast but when smoked and infused with hickory flavour.... boomz.... it changes everything. I found myself eating one piece after another with the house-made spicy BBQ sauce.

The smoked beef short plate on spaghetti aglio olio. The pasta was cooked to al dente doneness that would make Italian chefs proud.

We also had two servings of nice mesclun salad with cherry tomatoes but I forgot to take a picture. Was too engrossed in good food, lovely company, and great stories 😄

Andrew painstaking created different sauces to go with different smoked meats. We had four and this is Andrew's unique creamy buah keluak sauce (it was nutty, smokey, savoury, bitter, woody with a spritely, citrusy zest - it's complicated but delicious).

But, truth be told, the smoked meats were so delicious, I didn't use the sauces much as I wanted to taste the smokes' delicate flavour. I couldn't bear letting anything change the finely tuned taste profile.

But, I found myself enjoying the four sauces neat by themselves as we stayed to chat with our stomachs full. (I felt like a child digging my finger in the kaya jam jar when mum's not looking.)

As you know, I spent practically everyday looking for good food finds. Urban Smokeshack is one of those occasions that I found something I am extra excited to share with you.

Thank you Russel for the great recommendation, and Andrew and Andrei for the awesome meal.

Pro-tip: Make your own platter by combining the different platter sets. Get at least four makan kakis (buddies). Bring your own wines (I saw some folks got vino on their tables) but don't forget your own bottle opener and glasses 😜

Boomz!

(Credit to Ms Ris Low, Miss Singapore World 2009 for coining this useful word.)

Thanks Charles and Justin for the lights (I misplaced i.e. lost my photography light last month 😂 ).

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Written by Tony Boey on 17 Mar 2021