• THIS MAY, SMOKE & BARREL INTRODUCES A NEW A LA CARTE MENU WITH UP TO 12 NEW DISHES IN CELEBRATION OF NATIONAL BARBECUE MONTH

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    <<30th April 2021 – Hong Kong>> This May, American smokehouse and barbecue joint SMOKE & BARREL is firing up the grill to celebrate National BBQ Month in style. Led by Albuquerque-native Head Chef Chris Tuthill, Smoke & Barrel introduces a revamped a la carte menu to mark the beginning of BBQ season.

    Adding to the fun, Smoke & Barrel is offering visiting guests the special chance to win from a line-up of exciting prizes from a bottle of champagne, homemade barbecue sauces from Smoke & Barrel, dining vouchers and more by simply snapping a pic of their dining experience and posting on Instagram with hashtag #IGotSmokedInMay. 10 winners will be selected and announced on the first week of June.

    NEW A LA CARTE MENU FOR NATIONAL BBQ MONTH

    New dishes on the a la carte menu include hearty starters made to share, such as Smoked Bone Marrow (HK$148) with onion marmalade, mushrooms, and sourdough bread; Smoked Chicken Pot Pie (HK$128) with new potatoes, puff pastry, and smoked truffle sauce; and the ever-refreshing Scallop Ceviche (HK$148) with tiger’s milk, grapefruit, pear and avocado.

    From the Beast (aka Smoke & Barrel’s authentic imported wood-fired smoker), Chef Tuthill introduces St Louis Spareribs (HK$208 for half, HK$368 for whole), which are prepared in the traditional St Louis style with fattier belly meat and a beautifully uniform rectangular shape, which allows for easier browning. From the grill, new mains include the Cowboy Steak (between 850g – 1.2kg, at market price), featuring a thick-cut bone-in ribeye with a robust flavor from dry-aging; southern-style “Shrimp & Grits” (HK$218) elevated with local freshwater prawns, smoked bacon, and homemade shellfish broth; sweet-and-sour Grilled Okinawan Pork Belly (HK$238) with five-spice apple slaw; and Pastrami (HK$238) – brined, smoked, and available only in limited quantities.

    Complement your barbecue feast with sides such as the crowd-favorite Jalapeno Cornbread (HK$68) with honey butter, and Chef Chris’ nostalgic new addition, “Grandma’s Collards” (HK$88) cooked with garlic and chili.

    All-new desserts include the indulgent Smoke & S’more (HK$88) with chocolate bourbon ganache, and A Piece of the Pie (HK$88) from a selection of rotating American pie specials.

    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.

    Smoke & Barrel is open for lunch on weekdays, dinner daily and weekend brunch on Saturday, Sunday and every public holiday. To make a reservation at Smoke & Barrel, please call 2866-2120 or visit http://smokeandbarrelhk.com.

    <<ENDS>>

    ABOUT SMOKE & BARREL

    Smoke & Barrel is the true epitome of old-school American BBQ, bringing to Hong Kong the one and only imported wood-fired smoker AKA ‘The Beast’ all the way from Missouri. Diners can expect exceptional, full-flavoured meats cooked slow n’low to produce the hallmark hickory-wood aromatic flavours of traditional Texas-style BBQ cooking. All of S&B meats are carefully prepared and smoked in-house in our open kitchen, this gives our guests a complete interactive experience where you can see the authentic BBQ process in action. Rubbed, smoked & handcrafted. A delectable smokehouse experience is available to blow guests away with bold and mouth-watering starters that are a mix of American and Asian influences, drinks full of character and warm service to match. Get smokin’ with us for meats delicately smoked in the pursuit of tenderness and flavours at Smoke & Barrel.

     

    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