A DJ and record shop owner turned BBQ chef has set the opening date for his new restaurant and late night music bar.
Man Hon Luk part financed Hon's BBQ with his poker winnings and will serve his first customers in Hackney Wick on July 17.
The 80-seat venue above Crate Brewery is the former home of zero-waste restaurant Silo and will serve up cocktails and smoked meats to diners before transforming into a late night bar - with a custom made sound system crowdfunded to the tune of £36,000.
He returned to the venue for further training, then brought its “low-and-slow” techniques back to London and combined them with Asian flavours from his own upbringing in Hong Kong.
Sichuan beef short ribs, Asian spiced ox cheek and Lap Cheong smoked mac and cheese will be on the menu at Hon's BBQ which is deeply rooted in Mr Luk’s passion for both music and food.
He ran Vinyl Pimp, a second-hand record shop in east London before serving a two-year residency at All My Friends in Hackney Wick, where dishes like eight-hour ox cheek and Sichuan beef short ribs were served.
The canal-side restaurant will sell Texas-style “meat by the gram” smoked barbecue until it runs out.
In keeping with Chinese dining culture, the menu is designed for sharing and will feature both signature dishes and new additions.
Expect spring onion pancakes, pork and cuttlefish meatballs, curry fishball and smoked duck breast, as well as larger plates like Iberico pork ribs and Taiwanese pork belly.
The kitchen is led by head chef Norine Chu, who brings experience from Singburi and Tempo, and pitmasters will tend the outdoor smoker for up to 12 hours, before the team in the open kitchen finish each dish.
The restaurant's red colour scheme and interior has been designed by Mr Luk himself and features custom furniture by Chinese designer Mo Tong.
In an opening promotion running until August 17 diners will receive a complimentary snack with their first alcoholic drink between 10pm and midnight on Fridays and Saturdays.
Mr Luk is planning to book DJs and live performers to play at his late night music-led bar at weekends.
He told the Hackney Gazette last month: "Hon’s BBQ isn’t just about the food — it’s about the atmosphere and the energy.
"The vision is to create a hybrid restaurant, bar, and music venue and make it approachable, cheeky, funky and uplifting."
He added that what he loves about slow smoking over wood is the "pace of the cooking".
"It's not something you can whip up in five minutes, you play with the whole set-up, smoke it for 12 to 16 hours, and baby it over the line -you can't just let it run by itself.
"When you get the seasoning right and the texture of the meat is optimal the umami hit is incomparable to anything else - you can't beat it."
Hon’s BBQ is now taking bookings via its website unclehon'sbbq.com
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