Hon's BBQ

What it is

Hon's BBQ is Man Hon Luk's barbecue restaurant, launched in July after a £36,000 crowdfunder, on the first floor of the White Building in Queen's Yard, above Crate brewery by the canal. The 80-cover room is white, with polished concrete floors, vaulted ceilings and an open kitchen around a red counter, and the smoker sits under the stairs. It follows Texas principles, with meat smoked low and slow for up to 12 hours and sold by the gram until it runs out, but the flavours lean towards Hong Kong and East Asia: triple-cooked pork belly (£13 per 100g), ox cheek (£15 per 100g), Xi'an lamb breast (£13 per 100g), Ibérico pork ribs (£27 for 300g) and beef short ribs with Sichuan peppercorn sauce (£36 for 300g), alongside duck pancakes (£16), a tomato and melon salad (£11), lap cheong smoked mac and cheese, and rice with beef dripping and scallion oil. It opens Wednesday to Sunday, with bookings on SevenRooms.