All the meat served at SMOAK is carefully sourced from local farms and dry rubbed or brined overnight then smoked over hard woods for up to 14 hours to reach perfection. The daily love and care to provide the best of American BBQ is something SMOAK strongly believe in and their classically trained chefs fuse American techniques the Asian philosophy of marrying five basic flavours: sweet, sour, bitter, salt and umami - a never ending quest to improve, perfect and deliver. SMOAKread more
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