MEATliquor founders Scott Collins and Yianni Papoutsis have selected Singapore as their first outpost outside the UK, as part of their international expansion of the brand. Famous for its street food, the country was chosen over many global offers, with the founders taking the bait to open their first-ever international offering in the trading country of Singapore.
The 100-seater site will be located in the Duxton Hill area, continuing the duo’s theme of opening in non traditional, discreet, off the beaten track locations.
MEATliquor’s seventh site in under five years will be a joint venture with Jacques Dejardin’s The Blind Group, which currently operates further concepts in Singapore including restaurant and bar, Oxwell & Co and underground cocktail bar, Operation Dagger.
Bringing tried and tested classics from the UK such as The Dead Hippie, Dirty Chicken Burger, Deep-Fried Pickles and Chili Cheese Fries; the evolving localised MEATliquor SINgapore menu will include a mix of brand new locally sourced Singapore ingredients. Tried and tested favourites will become transatlantic with Singapore dishes being served up on UK menus later in the year.
As with the UK sites, the space will be designed by long time collaborators interior architects Shed. Cohorts I Love Dust will collaborate with handpicked local artists to give the look a unique local flavor.
Commenting on the new opening, founders Scott Collins and Yianni Papoutsis said: “We were invited out by Jacques. The airport code of SIN alone suggested this might be the place for us. Three days of eating and drinking later, we had our suspicions confirmed.”
“We can’t wait to introduce Singapore residents, workers and globetrotters to MEATliquor,” says Jacques Dejardin of The Blind Group. “We have been fans of everything they have done in the UK and we’re excited to see MEATliquor’s take on Asia.”
MEATliquor SINgapore is set to open its doors in May 2015.
