Where: Barely open a year, this riverside restaurant’s drool-worthy menu means it’s constantly packed with meat-lovers and barbecue fanatics.
The method: Rather than using traditional hickory or oak wood, they use local Longan and Lychee wood from northern Thailand for smoking. Offset smokers pump indirect heat from charcoal burning the wood, allowing the meat to be slow cooked at a low temperature.
The order: Expect seriously tender and juicy meat. The brisket ( B380/200g) uses grain-fed meat, smoked at a low temperature for 13-14 hours and served with homemade pickles, smoked corn, homemade mustard and their barbecue sauce. Be warned: it's only available Friday to Sunday and reservations are highly recommended.
