SMK serves slow-cooked, oak-smoked meats, from ribs to brisket, using the very best halal certified beef in the market. The cooking process is by smoking, rather than direct grilling, which allows the meat to become tender and succulent. The signature dish from SMK is the Brisket Bun, served with pickled red chili, which adds a fruity heat to the tender brisket, served in a specially baked bun, while those that prefer a little more meat, can opt for the dry aged beef ribs, topped off with pickled red chili. The team at SMK have been trained at London’s Smokestak, under the tutelage of David Carter, an innovator in this culinary field.