Atlas Dining x Meatsmith, Singapore

Carnivores rejoice! Taste Dining Experiences presented by Diners Club is indulging Melbourne this September with a gluttonous meat lovers delight! Special guest chefs from the iconic Meatsmith, Singapore (Alasdair McKenna and Eddie Goh) are heading to Atlas Dining to cook with local favorite, Charlie Carrington.

The three have a strong ethos, that food is global. Meatsmith is proof that the real-deal barbecue can exist outside of America’s traditional barbecue heartlands, whilst Atlas Dining’s cuisine changes every four months, drawing from Charlie’s time spent traveling the world.

On Tuesday 10th September, for one night only, the trio will craft a five-course dinner inspired by their love of culture, cuisine and of course meat thanks to Australian Good Meat.

Tuesday 10 September | 6.30pm
Atlas Dining | 133 Commercial Road South Yarra 3141
$140 + $3 booking fee per person includes a five-course menu, two complimentary Tanqueray Gin cocktails and Sapporo beer


Texas. Kansas City. North and South Carolina. Singapore. Meatsmith is a proof that real-deal barbecue can exist outside of America’s traditional barbecue heartlands.

Among the things you’ll find on a Meatsmith menu: house-made sausage, stuffed suckling pig, vinegar slaw, brisket, burnt ends and pork ribs smoked over hickory wood for up to 14 hours. Using heat, char, smoke and the grill, Meatsmith finds the perfect balance and creates the perfect dish, each and every time.



Alasdair McKenna, Group Chef at Burnt Ends & Meatsmith Telok Ayer, Little India and Makansutra Gluttons Bay

Alasdair McKenna is Group Chef for Burnt Ends and Meatsmith’s three outlets across Singapore. Burnt Ends is a one-Michelin starred, modern Australian barbecue restaurant in Singapore’s Chinatown neighbourhood currently ranked #61 on the San Pellegrino World’s 50 Best Restaurants List and #12 on the San Pellegrino Asia’s 50 Best Restaurants List. Meatsmith offers the real-barbecue deal combing American smokehouse technique with international flavour in contemporary settings across Singapore. As Group Chef, Alasdair is responsible for menu development, staff recruitment and management, catering and working across the group’s events and partnerships. He loves experimenting with the grill and smoke to create tasty and bold plates.

McKenna’s experience in the F&B and hospitality industry spans over 35 years and encompasses various roles in the United Kingdom, Europe, Fiji, Australia and Asia. He has opened eight successful restaurants in the UK and Australia and has been named in the Australian Good Food Guide and the UK Restaurant Guide for his excellence. Before assuming his current position in 2017, Alasdair was Head Chef for Macquarie Bank, Fix St James, a popular Mediterranean restaurant and Onde, a modern French concept in Sydney.

Alasdair is of English origin and has spent a significant amount of time in Australia. He loves rock climbing, surfing and collecting cook books.



Head Chef, Meatsmith Telok Ayer

Eddie Goh is the Head Chef of Meatsmith Telok Ayer, offering the real-barbecue deal combing American smokehouse technique with international flavour in a contemporary setting. Expect house-made sausages, excellent burgers and stuffed suckling pig. Goh enjoys experimenting with the oven and grill to create hearty, robust flavours.

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