The top line: following a successful crowdfunder which raised £36,000, exceeding a target of £30,000, Man Hon Luk, whose Texan-style barbecue with Chinese and Asian influences has built a devoted following across London, is marking a major milestone with the first permanent site of Hon’s BBQ. The new 80-cover canal-side venue in Hackney Wick has taken over the former site of zero-waste pioneer Silo above Crate Brewery, bringing together low-and-slow smoked meats, live-fire cooking, and late-night music. Originally launched as Uncle Hon’s BBQ, the brand has now evolved into Hon’s BBQ for the move into its permanent home.
On the menu: Led by head chef Norine Chu, who brings experience from restaurants including Singburi and Tempo, alongside Hon, the menu at Hon’s BBQ continues to centre on traditional Texan barbecue techniques with Chinese and Asian flavours, inspired by Hon’s Hong Kong heritage. As is traditional in Chinese culture, the menu is designed for sharing. Signature elements from the previous residency and pop-ups sit alongside new dishes created specifically for the permanent restaurant. The food operation is split across two distinct zones. Pitmasters tend meats in the outdoor smoker over low heat for up to 12 hours before the kitchen team builds flavour to complete each plate. Dishes include snacks such as smoked tea egg with candied walnut; and braised tofu/lotus root. Small plates feature ox tongue with Asian chimichurri; pork and cuttlefish meatballs; and curry fishball. Smoked meats, which are sold by weight until they sell out, include short ribs with sichuan peppercorn sauce; Taiwanese pork belly; and Iberico pork ribs with Texas rub, while sides include scallion oil rice; charred daikon with beef broth; and Lap Cheong smoked mac and cheese. The drinks list has been put together by Oliver Dibben, sommelier at Brat, with a list designed to complement the food, and is described as ‘characterful’, ‘unpretentious’ and ‘quietly considered’.
The vibe: The restaurant features an open-plan dining room set around an open kitchen, where guests can watch meat being butchered and carved before ordering directly from the block. Designed by founder Hon himself, the interiors are anchored by a red colour palette, referencing the restaurant’s Chinese heritage. Existing elements from the former Silo site have been repurposed, while custom furniture, including pinwheel-patterned tables and bar stools, has been created by Chinese designer Mo Tong. The venue is also fitted with a bespoke sound system by French audio specialist Noise Control Audio, whose systems have previously been used at Glastonbury, Notting Hill Carnival and the Roundhouse. Later in the year, Hon’s BBQ plans to introduce weekend DJs and live performances, with the restaurant transitioning into a music-led bar atmosphere in the evenings.
And another thing: Before entering the food world, Hon built a reputation in East London’s underground music scene as founder of Vinyl Pimp, a second-hand record shop and fixture within the city’s DJ and collector community
Hon’s BBQ, Unit 7 Queen’s Yard, E9 5EN / www.instagram.com/honsbbq/