Hong Kong’s first authentic American BBQ using a traditional wood-fired smoker, aka “The Beast”

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    <<19th November 2020 – Hong Kong>> SMOKIN’ HOT from the new opening in October, SMOKE & BARREL, the first authentic American smokehouse & barbecue restaurant to grace Hong Kong’s dining scene, has now introduced Weekday Lunch and Weekend Pit House Brunch. Leading the Smoke & Barrel kitchen is Southern native Head Chef Christopher Tuthill, who has roots in Albuquerque, New Mexico, together with American Chef Chris Grare.


    Smoke & Barrel’s New Weekend Pit House Brunch

    Serving on Saturday, Sunday and Public Holidays from 1130am – 400pm, the 3-course Pit House Brunch is priced at HK$388+10% per guest, with an additional HK$188 for the optional 2-hour free-flow drinks package (includes White & Red Wine, Cava, House Spirits and Homemade Moonshine). Designed like a true pit-house BBQ joint in the US, the menu features old-school American brunch favorites with a smokehouse twist.

    Brunch begins with shared appetizers of Baked Beans with pulled pork and bacon, Tater Tots with house BBQ sauce and mozzarella, Crab Salad with S&B sauce, avocado, and lime, Corn Bread with Tabasco butter, and Salmon Gravlax with Everything Bagel dust.

    For your main course, choose one dish among a mouthwatering selection of 12-Hour Brisket Beni with house BBQ spiced “Hollandaise” and pickles, Avocado Toast with crayfish and Japanese furikake spice, S&B Smoked Meats platter including brisket, pulled pork, ribs, & mac n’ cheese, Sweet Buttermilk Pancakes with caramel popcorn, banana and granola, and Savory Buttermilk Pancakes with popcorn shrimp, hoi sin dressing, and coleslaw.

    Dessert is a tantalizing choice between the traditional Mississippi Mud Pie with cranberry and orange, or Soft Serve Ice Cream with cookies & cream and marshmallows.

    Full details of the menu can be viewed at HERE.

    Introducing Smoke & Barrel’s New Weekday Lunch

    Priced at HK$198+10% for 2-courses and HK$238+10% for 3-courses, the valued Smoke & Barrel Weekday Lunch is served on Monday – Friday from 12pm – 3pm. Perfect for #WorkFromHome gatherings or business lunches, the menu features Smoke & Barrel’s crowd-favorite signature dishes within a valued set menu.

    From the starters, choose one dish among choices of Yellowtail Ceviche with Thai vinaigrette, pomelo, and smoked beets, Grilled Romain Salad with garlic crouton, hoi sin dressing, and shaved Parmesan, Polenta & Prawns with brown butter, coriander, and chili, and Steak Tartare with house pickles, brisket jerky, and S&B BBQ sauce.

    The mains include choices of Pulled Pork Sandwich with house pickles, fried onions, and tater tots, Salt & Pepper Chicken with house-baked beans, Burnt End Bolognese with fresh pappardelle, Seared Seabass in Aji Amarillo with fried calamari, Thai herbs, and Asian pear, a vegetarian option of Grandpa’s Smoked Cauliflower with harissa and pomegranate, and S&B Smoked Meats (supplemental HK$68) with a medley of brisket, pulled pork, ribs, and mac n’ cheese.

    Finally, choose your dessert between “Almost” Key Lime Pie with Shikuwasa and kaffir lime cream, and Mr. Whippy Ice Cream slathered with bourbon, caramel, and roasted macadamia nuts.

    Full details of the Weekday Lunch Menu can be viewed at HERE.

    Smoke & Barrel captures the heart of old-school American barbecue, using all-American meats, slow-and-low traditional cooking techniques, and the one and only authentic imported wood-fired smoker in Hong Kong. To make a reservation at Smoke & Barrel, please call 2866-2120 or visit http://smokeandbarrelhk.com.


    Smoke & Barrel – Contact Information

    Address: 1/F-2/F, Wyndham Mansion, 32 Wyndham Street, Central, Hong Kong

    Tel:  +852 2866 2120

    Email: hello@smokeandbarrelhk.com

    Instagram: @SmokeandBarrelHK #SmokeMeatEveryDay