Went to Botanics for an evening stroll and thought we would try our luck for a table at Casa Verde for dinner. It was mad crowded but we got a table. Whewww! I wanted the man to taste S’Mao BBQ’s smoked meats. He didn’t know such a collaboration existed, and he was most pleased when he saw the menu. S’Mao BBQ’s pop-up at Casa Verde runs till 31 December 2020.
The pop-up accepts pre-orders too. They ran out of beef (a smoked USDA Angus short rib) tonight, at 7pm. Hahahaha. But they had plenty of pork ribs and belly available. No problem. Ribs for dinner then! We wanted that anyway. Good beef is not difficult to find. Well grilled tasty pork ribs aren’t that plentiful. We were hopeful to have good ones tonight.
The man ordered conservatively. A small Neopolitan pizza from Casa Verde’s regular menu (Pepperoni's Pizzeria), and from S’Mao, we had half a rack of Duroc pork ribs and housemade Cajun-styled Andouille sausage. We had sides of coleslaw and charred corn-on-the-cob. The man would have loved some cornbread with butter, but he had no more stomach space. I couldn’t resist it — got a basil Mac ‘n’ Cheese to-go. Hahaha. It would be for lunch the next day.
How did S’Mao’s version do? Totally competitive with other restaurants specializing in grilled meats. Meat was gorgeously tender and the char was beautiful. However, I thought that the ribs were a tad over-salted. Tough to keep eating non-stop because, really really salty. Sides were definitely needed. The sides weren’t heavy on the salt, so they cut through the meat nicely. I really liked that coleslaw.
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