Smoke & Barrel — Restaurant in Hong Kong Island

This restaurant has some of the best bbq one can find east of the Southern United States in addition to what is easily one of the worst front-of-house staff ever experienced. We have been frequenting Smoke and Barrel since their soft opening during Thanksgiving 2020, and it’s fair to say that no, the kinks haven’t been worked out. The woman at the front- in charge of being the first impression the customer has of the restaurant- has been nothing but brusque bordering rude on all of the occasions that we’ve tried to overlook this glaring lack of hospitality. It’s shocking that she is also fielding inquiries at the front of house at Kinship, the sister restaurant of S&B. It’s also important to note that it’s not merely this lady who seems to have forgotten how to be a gracious host, but also the front-of-house manager, who believes that a busy Friday evening is the perfect time to implement a mandatory use of the LeaveHomeSafe app for all customers, despite still closing at 10pm and this fact not being disclosed in advance to those with a reservation. Being an “early adopter” of the app will get you brownie points from the government that you’re obviously desperate to get, but it won’t win you favors with your customers if you surprise them with this information at the door.

There are a variety of hiccups with service, some glaring mishaps with the lack of hospitality, but it would be dishonest if I didn’t clarify that Smoke and Barrel continues to be one of the best places in Hong Kong to eat tender, fall-off-the-bone ribs, melt-in-your-mouth brisket, and honeyed jalepeño cornbread. Chef Chris is a master at the smokehouse game, there is no doubt about that. However, going to eat in a restaurant is an experience that encompasses two factors: the food, and the hospitality/service. The former being fantastic, the latter being abysmal, I recommend to you all that you get takeaway or delivery from Smoke and Barrel rather than pit your taste buds against that nasty feeling in your gut when you know you have to deal with the front-of-house staff just to get at...

Visited in November 2024. Hong Kong.

This Texas-style grill and American diner offers a cozy, intimate setting with a dark, sophisticated atmosphere and plush leather seating. The open kitchen is a real highlight, allowing you to witness the culinary action firsthand.

Food: As we weren't ravenous, we strategically selected dishes to gauge the restaurant's capabilities. We ordered their burger. Many restaurants treat their patties disgracefully, using whatever scraps of meat are left over, but this wasn't the case here. The patty was tender and juicy, completely free of gristle, but surprisingly lacked a strong beefy flavor. We found it noticeably lacking in smokiness, and the sauces overpowered the inherent taste of the meat. The overall construction was excellent, with fresh vegetables, crisp bacon, and caramelized onions combining to create a truly satisfying burger. Just don't expect an intensely meaty experience.

To further assess their meat-handling skills, we sampled their tacos. The brisket taco was phenomenal—tender, smoky, and bursting with flavor. I highly recommend ordering this as a standalone dish. The pulled pork, served with coleslaw and a perfectly complementing sauce, was equally impressive. The fish taco with pineapple, however, was a disappointment. Overly sweet, and the fish was dry, lacking moisture and flavor.

Service: The service was good. Arriving early, we enjoyed the undivided attention of our server, who offered helpful suggestions in navigating the menu. The food arrived fast, within 10 minutes—a testament to their efficiency.

Conclusion: This is a restaurant for lovers of expertly prepared grilled and smoked meats. The subtle aroma of smoke permeating the restaurant will awaken even the most dormant appetite (though, some may find it overpowering). While a couple of dishes fell slightly short of expectations, the overall experience was highly enjoyable. A definite recommendation for a delicious and...

I came to Smoke and Barrel for brunch, where a set menu is offered at 380 hkd. The set includes a set of appetizers to share for the table and a choice of mains and dessert. If you come during the lunch/brunch period the items on the set menu are only served and dinner only items can’t be ordered. I can understand the rationale for the beef short rib and other labor intensive items but I don’t get why I can’t order French fries. The food here is hit or miss and if I only ordered the things I like I would have a different opinion of the restaurant. Given the high price point I have higher expectations of the place as well.

Food: 3.5 stars Service: 4 stars Value: 3 stars Recommendations: brisket, corn bread

The items that I liked are the brisket and cornbread. The brisket was nice and cut with a fork tender.

On the other hand the pulled pork was quite dry and something I wouldn’t order again. I would recommend skipping the desserts as this was the worst part of the meal. I would rather have a soft serve and McDonald’s than the version here and the mud cake was comparable I could buy from a supermarket.

The pork ribs are a bit in between where the meat was cooked well but I’m not a huge fan of the bbq sauce. American bbq is a uniform experience where there are major regional differences. I’m more accustomed to Texas style bbq and my feeling that Smoke and Barrel is more of a North Carolina style with an aggressive vinegar component to it. I tend to like a lot of acid in my food but I didn’t particularly enjoy it in...