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Kurt Sombero

Head Chef

Meatsmith Little India

About Meatsmith Little India

Meatsmith Little India is Singapore’s first restaurant serving Modern Indian Barbecue. With its colorful façade and street artwork, this outlet fits perfectly at its home, at Campbell Lane in the heart of Little India.

Expect a masterful menu combining the technique of slow cooking and barbecue, with Indian spices, rubs and sauces. By adding a tandoor oven and spit roaster alongside the southern pride smoker, guests will receive a new experience in the art of barbecue. Expect dishes like spit-roasted butter chicken, bone marrow curry and kerala beef rib.


Contact Meatsmith Little India

Tel: +65 9625 9056 

Email: littleindia@meatsmith.com.sg


21 Campbell Lane
Singapore 209894

Operating Hours

Tuesday - Sunday: 11:30am  to 10:30pm

About Chef Kurt

Kurt Sombero is Head Chef of Meatsmith Little India - Singapore’s first restaurant combining the taste of India, with fixed roots in American barbecue.


This second edition of Meatsmith offers American barbecue from the south, with an accent of Indian flavour.


With its colourful façade and street artwork, Meatsmith Little India fits perfectly at its home, at Campbell Lane in the heart of Little India. 

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Sombero loves playing with spice and combining the freshest ingredients to create beautiful, tasty plates.


Born in Philippines, Sombero has a Bachelor in Science Hotel, Restaurant and Institutional Management from De La Salle-College of Saint Benilde.


His passion for food began at a young age from when he used to accompany his grandmother to her food stall in a local market.


His experience in the F&B industry spans over 11 years and encompasses training under Andre Chiang (Restaurant Andre), Cyrille Soenen (Impressions Restaurant, Manila) and Dave Pynt (Burnt Ends) While in Burnt Ends, Sombero spent time training in Attica and St. John Spitalfields in East London. 

Watch Featured Episode

Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist. The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze. Spices are also used to give the ribs a distinct kick.

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Lamb Me Your Recipe:

Barberry Lamb Ribs

The Lamb Ribs marinated with spices from both Northern China and India.

Other Featured Lambassadors

Lamb Me Your Recipe:
Paul Foster 

The launch of a four-episode cooking show that features Paul Foster getting into the kitchen with mom, Joyce Foster, as they put a fresh spin on family classics.

Lamb Me Your Recipe:
Prego & Opus Bar and Grill

Paul Foster is back to get his hands on some of the finest lamb dishes in Singapore. Join him as he hears from two of Singapore’s best chefs whilst they create sumptuous dishes using quality Australian lamb.