BBQ38 Ribbs & Cold Cuts

A rump cap steak cut, prized for its strip of fat which adds rich flavor during cooking. Juicy and tender texture. Typically grilled to enhance the fat rendering.

Fresh fish fillet from the Andaman Sea, served with a creamy and tangy white wine sauce. The fish has a tender, flaky texture.

Chicken thigh slow-cooked in red wine until very tender. The sauce is rich and savory with deep wine notes.

Classic dish of battered and deep-fried fish fillets served with french fries. The batter is crispy while the fish remains soft and moist inside.

A hearty stew made with beef shanks cooked in beer (ale) and bone broth. The meat becomes gelatinous and melt-in-the-mouth tender.

A large assortment of smoked meats including ribs, tongue, and various sausages. Offers a variety of textures and smoky, savory flavors suitable for sharing.

Pork ribs smoked and coated in BBQ sauce. The meat is tender and savory with a sweet and smoky glaze.

Slices of cured and smoked salmon served with accompaniments. The fish is oily and smooth with a distinct smoky aroma.

Beef tongue that has been cured and smoked. It has a unique texture that is tender yet slightly firm to the bite, with a rich beefy flavor.

Roasted bone marrow served in the bone. It has a soft, fatty, butter-like texture and a very rich, savory taste. Spread onto bread to eat.

Thin spaghetti pasta tossed with garlic, dried chilies, and crispy Italian sausage (Mortadella). Spicy, savory, and aromatic.

Fusion pasta featuring Thai Larb seasoning, which is spicy, sour, and savory with toasted rice powder notes. Served with crispy sausage.

A classic dish of spaghetti served with meatballs made from beef and pork in a tomato sauce. Hearty and comforting.

Flat ribbon pasta in a rich cream sauce flavored with truffle paste. Topped with salty cured ham and crunchy pistachios. Creamy and earthy.