Dining
BY THALIA GUZMAN
The creamed corn topped with curry powder adds a boost of avor.
THALIA GUZMAN COMMUNITY IMPACT
The Curry Queso Hotdog ($7.95) comes with smoked pork link, curry queso and is topped with onions, cilantro and shallots.
COURTESY CURRY BOYS BBQ
Curry Boys BBQ merges Texas, Asian avors
From left: Andrew Ho, Andrew Samia and Sean Wen are the owners of Curry Boys BBQ.
“Our intentions were never to win anything,” Wen said. “It was literally just because we wanted to give back to the community ... and bring a little bit of positive light and just have fun.” What they o er Curry Boys o ers smoked meat bowls paired with sweet and spicy Thai curry, representing Wen and Ho’s Thailand and Texas roots. The Brisket Smoke Show is among their popular bowls that features post oak-smoked brisket paired with green curry, jasmine rice and carrots. Other bowls include pulled pork or chicken and pork sausage bowls in yellow curry or Penang curry. Wen said next year they will be opening an out- post in Nashville, Tennessee in Riverside Village.
For Sean Wen and Andrew Ho of Pinch Boil House and Andrew Samia of South BBQ & Kitchen, the COVID-19 pandemic brought a new evolution of barbecue that has quickly made its mark. Meet the team The idea for Curry Boys BBQ was for both restaurants to collaborate and create a contactless pop-up restaurant. Samia provided the barbecue, Wen and Ho provided the di erent curries. After several successful pop-ups on North St. Mary’s Street, they decided to turn the concept into a per- manent restaurant. In July 2024, the team opened a second location in North San Antonio. The chefs were named James Beard semi nalists in 2023 and 2024 in the best chef category.
COURTESY CURRY BOYS BBQ
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19903 Stone Oak Parkway, Ste. 101 www.curryboysbbq.com
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