For the third event in their Sunday Series, barbeque institution Fancy Hank's is being taken over by Asian-fusion restaurant Rice Paper Scissors for a one-off lunch-time special.
The lunch-time event will combine the traditional flavours of the Hank's menu with the distinct, modern South East Asian flavours championed by Magnaye and Rice Paper Scissors co-owner and chef Shane Stafford.
Chef Ross Magnaye of RPS will bring his blend of Thai, Filipino and Vietnamese cooking to the two-and-a-half-tonne smoker at Fancy Hank's HQ (known as Puffing Billie) to create new dishes for guests.
Beef brisket and the pulled pork shoulder, which feature on the American-style Hank's menu, will be replaced with fresh seafood and lamb, smoked in Billie, to create dishes such as a traditional Balinese babi guling, smoked scallops and cured kingfish. The whole rack of pork ribs will be shelved in exchange for Filipino-style lamb ribs.