The COVID-19 pandemic has had many dark moments, but for some business owners it has brought new avenues. For Sean Wen and Andrew Ho of Pinch Boil House and Andrew Samia of South BBQ & Kitchen, barbecue has taken on a new evolution, and they’re quickly making a name for themselves.
“We were just sitting there doing nothing. We didn’t know if we would open a restaurant again or not,” Wen said.
Introducing the team
The idea for Curry Boys BBQ was for both restaurants to work together to create a contactless pop-up restaurant that the community could safely enjoy.
Samia provided the BBQ and Wen and Ho provided a variety of curries. After a few successful pop-ups in a bright pink “hut” on North St. Mary’s Street, they’ve opened Curry Boy’s BBQ permanently across the street at 536 E. Cortland Place in San Antonio. We decided to turn it into a restaurant. In July 2024, the team opened a second location in North San Antonio.
The chefs were named James Beard semifinalists in the Best Chef category in 2023 and 2024.
“Our intention was never to win anything or be nominated for anything or be recognized for anything,” Wen said. Bring a little bit of positivity to the area and just have fun. ”
what they offer
Curry Boys serves smoked meat bowls paired with sweet and spicy Thai curries, representing Wen & Ho’s Thai and Texas roots.
The Brisket Smoke Show is one of our popular bowls, combining oak-smoked brisket with green curry, jasmine rice, and carrots.
Other bowls include pork sausage bowls with pulled pork or chicken, yellow curry or Penang curry. The menu also includes sides such as creamed corn topped with curry powder, cold chili garlic noodles, and green curry potato salad, as well as sharing items such as curry queso and chips and pulled pork nachos.
