Hong Kong’s award-winning Texas barbecue institution has a new home in the west. Smoke & Barrel opens its second location in Sai Ying Pun, bringing the same low-and-slow smoked meats, barrel-aged drinks, and warm communal spirit that made its Wyndham Street flagship a hit. The new spot is now in soft launch, with a grand opening set for July 3.
The menu delivers everything that built the brand’s name — 16-hour smoked brisket, smoked ribs, and pulled pork — plus a Sai Ying Pun exclusive: smoked cumin lamb ribs available nowhere else. All meat is still smoked centrally on “The Beast,” a 1,500kg imported smoker, and “Little Red,” a 500kg companion, ensuring consistency across both locations.
The standout new offering is a family-style weekend brunch. Communal platters arrive loaded with house-smoked favorites for HKD 300 per person, designed for sharing and lingering.
The showstopper is the tableside smoked cocktail experience. A full-sized barrel is wheeled to your table, your glass is smoked right over it, then finished with a hand-cut clear ice cube and your choice of Banana Smash or Pineapple Margarita. First-timers also get the house ritual: a shot of bourbon chased with homemade pickle juice.
Founder Arron Rhodes, whose fine-dining background includes stints at Michelin three-star Hof van Cleve and Peru’s Central (ranked No. 1 in the world), designed and project-managed the interior himself. The space is anchored by a signature red neon arch at the entrance.
Location: 100 Third Street, Red Neon Alley Way, Sai Ying Pun
Soft launch: Now open
Grand opening: July 3, 2026
Hours: 11:30am to 10:30pm
Reservations: 5663 4191