Eat, drink and be merry after work at Smokin’ Hot BarBQ

We all know the feeling — you get to the end of your workday but you can’t let go because there are just so many things to do and accomplish. Most of the time, you’ll stay behind while everyone else leaves. While there’s nothing wrong with putting extra hours at work, remember that you’ll perform better tomorrow if you find time for yourself tonight.

And so when the clock hits 5, take time to unwind — have a relaxing massage or watch a movie. Better yet, grab a bite and drink with your friends at Smokin’ Hot BarBQ, a casual dining place at Greenbelt 3 where barkadas bond after work. Here, the palate is spoiled for choice with Pinoy dishes that not only warm the heart and tummy but double as  pulutan as well.

Crunch time is fun time with a slice of bacon belly that’s fried to a golden crisp. Dip it in black salt — not vinegar — for a change. It goes well with a bottle of ice-cold beer or Gin & Sin, a combination of gin and orange.

If the red chili seeds are any indication, then the sizzling pork sisig is sure to set your taste buds on fire.  Enjoy it as is or wrap it in tortilla bread with a glass of Vodka Loka (vodca, lychee and pineapple.) Check out Smokin’ Hot BarBQ’s bar list, which carries interesting cocktails and alcoholic beverages (Alcomix) by the glass or by the liter.

While all these dishes are sure to whet one’s appetite, Smokin’ Hot BarBQ chef Josh Boutwood highly recommends the Smokin’ Hot BarBQ chicken barbecue, which goes well with a glass of Coke; and the BarBQ Feast Platters — BarBQ Hits (grilled tuna belly, two sticks of pork BarBQ, and a quarter of Smokin’ BarBQ chicken), the Grill Feast (inihaw na liempo, nilasing na hipon, and 1/4 chicken barbecue), and the Smokin’ Faves (lechong kawali, grilled tuna belly, and 1/4 chicken barbecue) — top the menu. Each platter comes with four cups of rice for only P795.

“What makes all these items smokin’ hot are the barbecue basting sauces that have been concocted specially for The Bistro Group, making our skewers a notch apart, taste-wise,” enthuses chef Josh.

The barbecue marinade, in particular, is a signature recipe of the restaurant, a mixture of sauces and spices (honey barbecue and Ilonggo marinade) that gives the meat a sweet aroma and intense flavor. The seafood items, on the other hand, are dipped in a blend of special soy sauce and lemongrass, while beef, pork and poultry are brushed with a tomato-based basting.

Vegetarian diners aren’t left out as they, too, can indulge in ginisang patola, ginataang kalabasa at sitaw, diningding (sauteed string beans, baby eggplant, bittermelon, okra, and swamp cabbage topped with grilled bangus belly).

Desserts are culled from roadside favorites like caramelized banana and biko (rice cakes). For a bit of whimsy, the ordinary Turon 2.0 is served with homemade sugar snap cones and topped with banana ice cream with banana compote.

Well, when the barkada bonding winds down, when everyone has danced once too often for the night, and the alcohol starts to kick in, it’s time to finally call it a night — because tomorrow’s another workday. 

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Smokin’ Hot BarBQ, the newest homegrown restaurant of The Bistro Group, is at Greenbelt 3, Makati City.

For information, call 729-7431 to 32.