S’mao Barbecue is honest-to-god, smoky deliciousness on a platter. There is nothing fast and furious here, just good old low and slow with lots of love. S’Mao may at first seem to be a quick abbreviation of ‘Smoky Mao’, a nickname Chef Mao had picked up for his love of smoking techniques, but also speaks of his philosophy and approach to food — good food brings people together and makes them smile ("S'mao").
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Open on all days of the week except Tuesdays, S’Mao Barbeque is helmed by Chef Mao, and is a tribute to Texas barbeque. Having bagged most of his experience in Austin and North Carolina, he has incredible innovation to bring to the table. The delicious ribs at S’Mao Barbeque are lightly seasoned and then smoked for a duration of 14 hours with triple trouble of oak, hickory and hardwood. The result? Tender and juicy ribs oozing with flavours which pack a rich and smoky punch. Wash it down with a pint of beer for the perfect combination.
