It’s a good time to open a window because it’s about to get a little smoky in here! 🍗🔥

We’re thrilled to share that we’ve re-built our smoked meats section from the ground up with a little help from the queen of Bangkok’s smokehouse scene herself - Chef Pam! 

Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into Bangkok’s best smoked meats.

For this collaboration, we started with our 100% grass-fed beef and free-range chicken/pork - then we let the Longan and Lychee wood work that “low and slow” magic for up to 14 hours.

We could tell you about it, but why not let Chef Pam do that herself? Check out the 2-minute video below:

To kick things off, our new smoked meats lineup looks like:

• - Grass-fed beef short ribs

• - Grass-fed beef brisket

• - Grass-fed pastrami

• - Grass-fed corned beef

• - Free-range whole baby chicken

• - Free-range chicken wings

• - Free-range chicken breast

• - Free-range pork jowl (think kor moo yang!)
   

• - Free-range pork belly

• - Smoked salt! Great for bringing smoky flavor to just about anything

Everything comes pre-cooked (smoked!) and in frozen vacuum-packs. All you need to do is thaw it and heat it up for a fantastic smokehouse dinner at home. (For most items, the best reheat will be a few minutes in the oven or quick pan fry, but a microwave works too.)

Give them a try and let us know what you think! Feel free to drop us some ideas on what we should send off to the smokehouse next 🔥💨

Also - once restaurants are open again (*ahem*), definitely check out either SMOKED location for some great eats, or book the stellar chef’s table experience at The Table by Chef Pam in Sukhumvit 33.