Welcome back!

Our operating hours are now 12pm to 3pm for lunch; 5pm to 10pm for dinner from Tuesdays to Saturdays. For Sundays, 12pm to 3pm and 5pm to 9pm.

Reservations are now accepted for 5 guests for dine-in. Our takeaway and delivery services will still be available for you to enjoy smoked meats in the comfort of your home.

There are safe distancing measures and rules in place to protect the welfare of our staff and our guests. There should be no interaction or mingling between different tables and groups. Please always maintain a safe distance from other guests. Masks should only be removed when eating or drinking.

Let us all play our part in keeping everyone safe. We look forward to serving great smoked meats to you once again!


Red Eye Smokehouse opened in Jalan Besar, Singapore in 2015. We specialise in authentic, low and slow American BBQ & smoking techniques, incorporating recipes that represent all aspects of BBQ flavours and styles. We also offers a good selection of classic American sides, craft beers and cocktails. We are based on a first come first served, full counter style, self-service restaurant. 

Red Eye Smokehouse believes that quality food comes from using quality ingredients and we take the time to source for the best ingredients for our menu, no compromises.


USDA   Brisket

Our signature all natural packer brisket is derived from a small independent farm called Brandt in California, where the cattle are grain-fed with quality feed for 365 days. The grain goodness comes through in the flavour, giving it a slight sweetness, tender mouthfeel and its beautiful marbling. It is packed with flavor and smoked low and slow for up to 10 hours to its tender, juicy texture.


This cut is made specifically for bbq smoking, where the marbling is still distinct after 6 hours of smoking.  These rich and buttery Australian short ribs are 150 day grain-fed and extremely flavourful, slightly chewy and very well marbled. 


These Pork Ribs have the perfect fat to meat ratio for barbecue and smoking. After smoking, the rib meat peels off the bone while retaining its juiciness and texture. Done the Kansas City way, these fatty ribs are dry rubbed and smoked for up to 4 hours, then finished with our in-house tangy BBQ sauce.