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China Garden

Smokin' Joe's BBQ in Soi Lengkee

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LuvThaiPussy

Went the other day, not a big rib guy so I had the poppers and the quesadillas.

 

The popper were nice because it was actual breaded jalapenos with cream cheese all though I think the breading was a bit soggy but tasted good. The quesadillas were the best I`ve had in town

 

The poppers would have been better with Ranch dressing but I`ll survive without too.

Try mixing tobasco (or a similar hot sauce) with Ranch for a dip...great combo!

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JAI DEE MAK

Yet again the OP has put his food and business out for all to say bad and good of it not many if any will or do so.

 

And clearly he is looking for feed back good and bad so he can change if necessary and improve the service.

 

I for one will go visit soon.

 

JDM

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benny31

on my "to do" list :)

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Love_to_eat_Thai

I spotted the place from the taxi on my way in from the airport, you've done a good job with the fitout, it looks very modern and inviting.

 

Day 2 of my trip and I find myself in LK having a few beers and talking to a bargirl and feeling a bit hungry. She wasn't interested in BBQ, so I went alone, arriving just after 6pm and was the only customer for a while.

 

The staff were great, very happy to see me and made sure my order was OK before leaving the table. I ended up ordering a half rack with the bourbon-based sauce, fries and coleslaw.

 

Being an Aussie I don't have alot of experience with American style BBQ, so I was quite shocked at the small mountain of food that appeared on my table! "I only ordered a half rack", "yes, is half rack".

 

"Bloody hell, there's no way I'm going to make it through that" and she left with a big grin.

 

The meat wasn't falling off the bone, but it wasn't difficult to get it off either, certainly satisfying to pick up each rib and get stuck into it. My ex gf referred to ribs as "meat with handles" and she was right.

 

The sauce was lovely and rich, but not too sickly sweet, the chips were properly crispy and not overly salted, the coleslaw wasn't dry or drowning in Liquid, got it just right!

 

By the time I'd finished a few more customers had been through, all seemed suitably impressed.

 

I probably ate enough to last me for about 3 days, ended up going back to my room for a snooze for an hour before heading out to start the evening proper.

 

Cheers! I'll be back soon to try something else from the menu.

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Soi7

 

The meat wasn't falling off the bone, but it wasn't difficult to get it off either,

Then they were cooked as they should be nice to hear

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Pheat

Iced Tea (Iced Lemon Tea) and Nachos French Fries hmmm

I dropped by yesterday for the Tuesday special which were the ribs 299 Baht

Got to say the ribs were some of the best I have ever eaten in Thailand going back over 25years ++

The meat just fell off the bone extremely well cooked unlike most ribs in Patts I have tried.

The 2 sides I had French fries and barbecue beans were very tasty.

One of the best lunches I have had for a while in Thailand

Spot on

Very impressed keep up the good work.

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striderman

dec 21 049 (Custom).JPG

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China Garden

I dropped by yesterday for the Tuesday special which were the ribs 299 Baht

Got to say the ribs were some of the best I have ever eaten in Thailand going back over 25years ++

The meat just fell off the bone extremely well cooked unlike most ribs in Patts I have tried.

The 2 sides I had French fries and barbecue beans were very tasty.

One of the best lunches I have had for a while in Thailand

Spot on

Very impressed keep up the good work.

Thanks for the great feedback, I will feed your comments back to Jason my new Manager and the staff. 

I spotted the place from the taxi on my way in from the airport, you've done a good job with the fitout, it looks very modern and inviting.

 

Day 2 of my trip and I find myself in LK having a few beers and talking to a bargirl and feeling a bit hungry. She wasn't interested in BBQ, so I went alone, arriving just after 6pm and was the only customer for a while.

 

The staff were great, very happy to see me and made sure my order was OK before leaving the table. I ended up ordering a half rack with the bourbon-based sauce, fries and coleslaw.

 

Being an Aussie I don't have alot of experience with American style BBQ, so I was quite shocked at the small mountain of food that appeared on my table! "I only ordered a half rack", "yes, is half rack".

 

"Bloody hell, there's no way I'm going to make it through that" and she left with a big grin.

 

The meat wasn't falling off the bone, but it wasn't difficult to get it off either, certainly satisfying to pick up each rib and get stuck into it. My ex gf referred to ribs as "meat with handles" and she was right.

 

The sauce was lovely and rich, but not too sickly sweet, the chips were properly crispy and not overly salted, the coleslaw wasn't dry or drowning in liquid, got it just right!

 

By the time I'd finished a few more customers had been through, all seemed suitably impressed.

 

I probably ate enough to last me for about 3 days, ended up going back to my room for a snooze for an hour before heading out to start the evening proper.

 

Cheers! I'll be back soon to try something else from the menu.

 

Cheers :-)  see you again soon 

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TheDiplomat09

Any more food porn available?

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Pattaya_Brian

Then they were cooked as they should be nice to hear

 

+1

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Kreggerz

My feedback on a 1/2 chicken platter.

 

The pico de gallo with the free chips was excellent. Tasted really Mexican. 

 

The portion of chicken didn't seem to be a 1/2 chicken. More like a generous 1/4 chicken. It was basically leg, wing and some attachments. 

 

I don't think there's a legal definition of 1/2 chicken so just saying.

 

I know you have a special with a 1/4 chicken. I'm really curious what you serve as 1/4 chicken if what I got was really a 1/2 chicken.

 

The side BBQ sauce was a classic standard rather sweet kind. It was fine but to me bland and boring. I'm sure it's OK for many people, not saying it was bad, and realize with the ribs there is a big choice of flavor preparations, unlike the chicken.

 

The BBQ chicken meat (and skin) itself was very, very delicious. That's the most important thing, isn't it, the BBQ meat at a BBQ restaurant? So full marks for that. 

 

The BBQ beans flavor was like the side sauce. It was very watery and a very high water to bean ratio in a rather small portion. I probably wouldn't order again and I like beans with BBQ. To me, beans with American BBQ is more of a dense beans dish, and not so soup like. But soupy beans can be very tasty. These weren't. If the flavor was more exciting, I'd have no problem with the soup style. 

 

The mac and cheese was quite a large portion and could have been smaller relative to the beans portion. It was more of a Euro style take on mac and cheese than an American one. I enjoyed the version and would order again. 

 

As I said before, I would have appreciated at least a small portion of BBQ compatible bread with the meal. It's not so much about needing it for hunger. It's more about the taste. BBQ sauce soaked in some bread with some BBQ meat just tastes really great. Yeah you can have that in a sandwich but I still think it's usually standard on plated BBQ as well. Extras like pickles and onions would be great too. I know I ask too much. 

But that's my feedback. As it's a new business, I imagine it's useful to hear a variety of opinions, not only purely positive comments. 

Edited by Kreggerz

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China Garden

My feedback on a 1/2 chicken platter.

 

The pico de gallo with the free chips was excellent. Tasted really Mexican. 

 

The portion of chicken didn't seem to be a 1/2 chicken. More like a generous 1/4 chicken. It was basically leg, wing and some attachments. 

 

I don't think there's a legal definition of 1/2 chicken so just saying.

 

I know you have a special with a 1/4 chicken. I'm really curious what you serve as 1/4 chicken if what I got was really a 1/2 chicken.

 

The side BBQ sauce was a classic standard rather sweet kind. It was fine but to me bland and boring. I'm sure it's OK for many people, not saying it was bad, and realize with the ribs there is a big choice of flavor preparations, unlike the chicken.

 

The BBQ chicken meat (and skin) itself was very, very delicious. That's the most important thing, isn't it, the BBQ meat at a BBQ restaurant? So full marks for that. 

 

The BBQ beans flavor was like the side sauce. It was very watery and a very high water to bean ratio in a rather small portion. I probably wouldn't order again and I like beans with BBQ. To me, beans with American BBQ is more of a dense beans dish, and not so soup like. But soupy beans can be very tasty. These weren't. If the flavor was more exciting, I'd have no problem with the soup style. 

 

The mac and cheese was quite a large portion and could have been smaller relative to the beans portion. It was more of a Euro style take on mac and cheese than an American one. I enjoyed the version and would order again. 

 

As I said before, I would have appreciated at least a small portion of BBQ compatible bread with the meal. It's not so much about needing it for hunger. It's more about the taste. BBQ sauce soaked in some bread with some BBQ meat just tastes really great. Yeah you can have that in a sandwich but I still think it's usually standard on plated BBQ as well. Extras like pickles and onions would be great too. I know I ask too much. 

But that's my feedback. As it's a new business, I imagine it's useful to hear a variety of opinions, not only purely positive comments. 

 

Thank you kindly for your feedback I will take a look at the size of the chickens, I understood we just cut them down the middle but 100% I will checkout the portion sizes. I'm glad you liked the meat, the BBQ Beans do need some work, as do a few of the other sides dishes, its definitely my focus for next week and I will post some pictures of a new BBQ receipt. I do understand about the pickles to help cut through the sweet BBQ sauce on the plate, we might have to do the pickling ourselves to keep the on-going cost down, again its a project to work on. We are finding many people asking for take-away containers for the left overs, adding bread may just be left on the plate, it is available as a side option.

 

But thanks again for the great feedback, definitely helps with the general direction we need to take specialising in Southern BBQ rather then generic stuff  

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goro

Whhen are the rooms ready?

Edited by goro

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Kreggerz

I still think you would elevate the dining experience by serving perhaps a very small serving of bread to soak with the BBQ sauce.

It's not only about filling the belly. It just goes with it. Just like pickles (and raw onions) go with it. 

 

Why bread?

 

 
Why does white bread get served with bbq?
 
We were watching a TV show on bbqs and it seemed as though all the restaurants were serving white bread with their food and we were wondering why it was being served

 

 

 

 

https://answers.yahoo.com/question/index?qid=20090411183348AAnuL2k

Edited by Kreggerz

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China Garden

I still think you would elevate the dining experience by serving perhaps a very small serving of bread to soak with the BBQ sauce.

It's not only about filling the belly. It just goes with it. Just like pickles (and raw onions) go with it. 

 

Why bread?

 

 

 

 

https://answers.yahoo.com/question/index?qid=20090411183348AAnuL2k

 

OK I will see what I can do, perhaps a bread roll we bake next door would work ! 

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China Garden

Whhen are the rooms ready?

 

Tuesday is D-Day for connecting the two buildings on the first floor, customers then can use either entrance for accessing both buildings room (sorry the will be 4-5 of disturbance Tuesday afternoon). The rooms will be decorated in the next 2 weeks, the problem is the furniture will be at least a month away ... .

 

We have used the same decorative cement in the rooms, love it or hate it ! As such we have ordered bespoke industrial looking furniture so bring the whole room together, otherwise it would look like a prison cell haha 

Edited by China Garden

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Pheat

My feedback on a 1/2 chicken platter.

 

The pico de gallo with the free chips was excellent. Tasted really Mexican.

 

The portion of chicken didn't seem to be a 1/2 chicken. More like a generous 1/4 chicken. It was basically leg, wing and some attachments.

 

I don't think there's a legal definition of 1/2 chicken so just saying.

 

I know you have a special with a 1/4 chicken. I'm really curious what you serve as 1/4 chicken if what I got was really a 1/2 chicken.

 

The side BBQ sauce was a classic standard rather sweet kind. It was fine but to me bland and boring. I'm sure it's OK for many people, not saying it was bad, and realize with the ribs there is a big choice of flavor preparations, unlike the chicken.

 

The BBQ chicken meat (and skin) itself was very, very delicious. That's the most important thing, isn't it, the BBQ meat at a BBQ restaurant? So full marks for that.

 

The BBQ beans flavor was like the side sauce. It was very watery and a very high water to bean ratio in a rather small portion. I probably wouldn't order again and I like beans with BBQ. To me, beans with American BBQ is more of a dense beans dish, and not so soup like. But soupy beans can be very tasty. These weren't. If the flavor was more exciting, I'd have no problem with the soup style.

 

The mac and cheese was quite a large portion and could have been smaller relative to the beans portion. It was more of a Euro style take on mac and cheese than an American one. I enjoyed the version and would order again.

 

As I said before, I would have appreciated at least a small portion of BBQ compatible bread with the meal. It's not so much about needing it for hunger. It's more about the taste. BBQ sauce soaked in some bread with some BBQ meat just tastes really great. Yeah you can have that in a sandwich but I still think it's usually standard on plated BBQ as well. Extras like pickles and onions would be great too. I know I ask too much.

But that's my feedback. As it's a new business, I imagine it's useful to hear a variety of opinions, not only purely positive comments.

 

You could have ordered bread as one of the sides

If you really wanted bread with the meal.

How about a free glass of Chablis as well 555

Edited by Pheat

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China Garden

To be fair proper Southern BBQ should come with Bread, Pickles & Raw White Onion. It's something I have to do if we want an authentic experience.. we are still finding our feet and evaluating the best way forward. We are thinking about a choice in Coleslaw too, Vinegar or Mayo based. 

 

I'm also thinking about a lunch time Buffet.... but I'd need work on our BBQ Beans & some other "wet dishes" suitable for a buffet. Any suggestion are appreciated. 

DSC_8831.jpeg

Edited by China Garden

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China Garden

 We are in the 2017  Door to Door Book which is out now, they haven't updated their website yet but I guess it wont be long.  We are now also on Trip Advisor if anyone was thinking about leaving a review.  :GoldenSmile1:

 

cheers,

 

ian

15672871_1628609070769457_5600538340574029761_n.jpg

Edited by China Garden

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Kreggerz

You could have ordered bread as one of the sides

If you really wanted bread with the meal.

How about a free glass of Chablis as well 555

That's pretty snarky. If someone is trying to do an authentic American BBQ restaurant, at least a little bread is almost always included "free" in most BBQ regions. 

 

How about one slice, cut in two pieces and artfully put on the plate, just for the soaking experience, and then if people want to order more, they can?

Then the restaurant can monitor whether people are touching that bread. If few people are, drop it, but I bet many people would do the soak.  

 

Yes, onions and pickles too with pickled jalapeno also being common but I understand jalapenos are expensive here.

 

OK I will see what I can do, perhaps a bread roll we bake next door would work ! 

Honestly, no, those rolls would be all wrong for this purpose. Too dense. Better nothing than those rolls. Seriously.

 

Basically it's about neutral sliced white bread, not sweet white bread. I suppose in Texas they do a fancier Texas toast, but I wouldn't recommend that.

 

Wow, a BBQ buffet sounds interesting. I don't think I've ever seen this style of food being done buffet style. I'm not even sure it's a good idea but if you do it, will be curious to see what it's like. Also I doubt you could have brisket on the buffet without charging more than many people would be willing to pay as let's face it, people would go crazy with the brisket.

 

On the coleslaw detail, I haven't tried your slaw yet, but I love the idea of having a non-mayo slaw version. I suppose your current slaw is a mayo version. Please do that. 

Edited by Kreggerz

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CuppaTea

If he was Gordon Ramsey?

No problems...have at her.

Although he isn't amune to failures too.

But at least he tries and does often succeed.

 

If he didn't he wouldn't have been able to do Hells Kitchen.

 

People listen to, and are interested by, comments and suggestions by guys who have a track record, even if patchy, of provable success in their chosen field.

 

From others its just background noise.

 

Smokin Joe's menu looks good and I want to try and tackle the BBQ feast at 995 baht which seems piggishly good value when I come over.

 

post-38345-0-33106100-1480948660.jpg

 

And I may chose bread as one of the 4 sides.

Edited by CuppaTea

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Skalliwag

But at least he tries and does often succeed.

 

If he didn't he wouldn't have been able to do Hells Kitchen.

 

People listen to, and are interested by, comments and suggestions by guys who have a track record, even if patchy, of provable success in their chosen field.

 

From others its just background noise.

 

Smokin Joe's menu looks good and I want to try and tackle the BBQ feast at 995 baht which seems piggishly good value when I come over.

 

post-38345-0-33106100-1480948660.jpg

 

And I may chose bread as one of the 4 sides.

Same.When you there,we can double team those ribs?

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CuppaTea

Same.When you there,we can double team those ribs?

Mid March is my target but get away from plate boy cause I gotta a knife :GoldenSmile1:

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Skalliwag

Mid March is my target but get away from plate boy cause I gotta a knife :GoldenSmile1:

Ahh,I'll be there before you and might leave you some.

Will see.:)

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Ohyesuare

If it's the same owner as the other restaurants on the soi then it's not his first restaurant so I'm sure he knows how to handle critics, valid or not. I'm sure he's happy to see people discussing the place and bumping the thread as well. I'm looking forward to trying the place soon, love BBQ.

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