If you’re looking for a perfect start to an evening on the town in Bangkok‘s famous Surawong business and entertainment district, you can pick no better-starting point than this outstanding […]
If you’re looking for a perfect start to an evening on the town in Bangkok‘s famous Surawong business and entertainment district, you can pick no better-starting point than this outstanding restaurant. With delicious smokey BBQ favourites and a great line-up of cocktails and brews to whet your whistle and your appetite.
It’s a fun start to an evening with friends. The restaurant’s interior design takes you back to a bygone era with subtle industrial tones and generous use of hardwoods, with polished brass and industrial steel.
With open air ‘windows’ that give an al fresco street-side feel but cleverly the half walls baffle any street noise whilst maintaining a cool interior.
The menu is loaded with classical smoked barbecue items, a strong USP and the restaurant’s real strength.
With a great line-up of cocktails, whiskey, bottled beers and on-tap speciality draught beers including one of my all-time favourite Belgian beers – Duval, the smooth draught Blonde Ale. At 6.66% it’s full of flavour with a kick!
We ordered the All-Star Combo Platter to share, which features all of the restaurant’s most popular and favourite items, a half Rack of Smoked Pork Spare Ribs, Slow Smoked Pulled Pork Shoulder, Cured Beef Brisket, a half Smoky Organic BBQ Chicken and Smoked Beef and Pork Sausages.
Served with 5 sides, we chose Creamy Tangy Slaw of Pickled red cabbage with mayonnaise dill dressing, Corn on the Cob poached in milk with honey, Corn Bread with cheddar cheese and jalapeño, Baked Potato with sour cream and Potato Wedges with smoked cheddar, a real feast.
In the world of BBQ, Memphis is the host of the World Championship Barbecue Cooking Contest so it’s no surprise to learn Memphis is Rolling Ribs’ chosen style to showcase their very own prime pork BBQ which is dry rubbed with a secret recipe of salt and spices and slow smoked authentically over Hickory.
Rolling Ribs signature dishes are all smoked and BBQ’d on site. The ribs for instance are first marinated in salt then thoroughly rinsed off and air-dried for a minimum of 6 hours before being rubbed with a Memphis-style dry rub.
The restaurant’s recipe whilst secret, we can however share with you that it is made from the finest quality spices that include ground paprika, cayenne pepper, cane sugar, garlic powder, and onion powder, and the meat is marinated with the dry rub for a minimum of 12 hours. Then off to the smoker! Slow-cooked smoking at 74°C using Hickory wood, known for its excellent smoking properties. This choice of wood imparts a distinctive aroma to the ribs while adding a delicious flavour. During cooking the ribs are brushed regularly with Rolling Rib’s Memphis sauce, which includes apple juice, apple cider, plus the restaurant’s signature BBQ sauce and more Memphis-style dry rub. The pork ribs emerge as beautifully caramelized masterpieces. The outer layer of the meat is delightfully dry, but the interior remains juicy and succulent, and bursting with flavour.
Operation Hours are: Daily 17:00 – 23:00.
Andrew J Wood was born in Yorkshire England, he is a former hotelier, Skalleague and travel writer. Andrew has 48 years of hospitality and travel experience. Educated at Batley Grammar School and a hotel graduate of Napier University, Edinburgh. Andrew started his career in London, working with various hotels. His first posting overseas was with Hilton International, in Paris, and he later arrived in Asia in 1991 on Bangkok with his appointment as Director of Marketing at the Shangri-La Hotel and has remained in Thailand ever since. Andrew has also worked with the Royal Garden Resort Group now Anantara (Vice President) and the Landmark Group of Hotels (Vice President of Sales and Marketing). Latterly he has been the General Manager at the Royal Cliff Group of Hotels in Pattaya and the Chaophya Park Hotel Bangkok & Resorts.
A past board member and Director of Skål International (SI), a former National President with SI Thailand and a two time past President of the Bangkok Club. Andrew is currently President of Skål Asia. In 2019, Andrew was awarded SKÅL’s highest award the distinction of Membre D’Honneur.
He is a regular guest lecturer at various Universities in Asia.