On 20th March Smoking Goat will launch a series of Monday night offal takeovers with a weekly changing menu that takes its cue from dishes found across South East Asia. The Smoking Goat team will be championing ingredients they love to eat and experiment with, offering likeminded intrepid eaters a fun and inexpensive introduction to lesser-known ingredients.
Co-founder Ben Chapman and Head Chef Ali Borer will be kicking off with a menu of Northern Style Duck Offal Laab; Suckling Pig Liver Isaan Style Nam Tok; Makassar Style Smoked Beef Cheek; spicy Fried Lamb Kidney Nam Prik Pao; and to accompany a Jungle Style Som Tom Salad. With the centrepiece a huge pot of Fish Head Curry, made with smoked and dried fish offal. Each week the team will be pouring matched wines selected by Zeren Wilson specifically for the evening.
“A recent research trip took us to Georgetown, Penang, in search of a famous Fish Head Curry. A few beers around a plastic table later we’d hatched a plan to take over the menu at Smoking Goat every Monday, serving interesting dishes from around South East Asia featuring any amount of undervalued animal extremities from Turbot Heads to Suckling Pig Liver and Fermented Mud Crabs.” says Ben Chapman, Founder of Smoking Goat.