Eddie Goh

Recreating his mom’s home-cooked meals from a very young age, Chef Eddie has a penchant for experimenting with food to create hearty and robust flavours. Helming the kitchen at Meatsmith Telok Ayer, Chef Eddie has built over nine years of culinary and smokehouse technique with an international flavour, serving hearty wood-fired meat dishes any carnivore-inclined person would love.

If a knife is a chef’s best friend, then smoke, char and fire are Chef Eddie’s best buddies.

From virtual programmes to on-location masterclasses, you can experience Chef Eddie’s insightful knowledge from the process of smoking meats to achieving the real barbeque deal – that perfect meat caramelisation and robust smoky flavour.

I’m happy to share what we can do with all the lamb cuts

Appointed as one of Meat and Livestock Australia’s Lambassadors, Chef Eddie knows that one of the secrets to great food is starting with good quality Aussie lamb that is drug-free, pasture-raised and appropriately fed.

In this vein, he looks to clear the misconceptions of lamb and bring unique and fun ways to recreate the best and most impressive lamb dishes that are grill worthy! Make a reservation at Meatsmith Telok Ayer to enjoy perfectly seared lamb chops.