A music industry professional and record store proprietor who pivoted to barbecue cooking has announced the launch date for his innovative dining and evening entertainment space.

Man Hon Luk funded Hon’s BBQ partially through poker earnings and will welcome guests to Hackney Wick on July 17.

The 80-cover establishment situated above Crate Brewery previously housed the zero-waste restaurant Silo and will offer cocktails alongside smoked meat dishes before transitioning to a nocturnal drinking venue complete with a purpose-built sound system that attracted £36,000 in community funding.

Low temperature extended cooking methods merge with Oriental tastes in offerings such as barbecued pork belly.

Mr Luk’s enthusiasm for barbecue stemmed from a 2021 poker excursion to Austin where he discovered Texan barbecue customs at the Michelin-starred InterStellar BBQ.

He revisited the establishment for additional instruction, then introduced its extended smoking methods to the capital, blending them with Asian seasonings drawn from his Hong Kong origins.

Sichuan beef short ribs, oriental-spiced ox cheek and Chinese sausage smoked macaroni and cheese will feature at Hon’s BBQ, a concept deeply connected to Mr Luk’s dual loves of music and gastronomy.

He operated Vinyl Pimp, a pre-owned record store in east London prior to completing a two-year residency at All My Friends in Hackney Wick, where plates including eight-hour ox cheek and Sichuan beef short ribs were served.

The waterside venue will retail Texas-inspired smoked barbecue sold by weight until supplies are exhausted.

The Hon’s BBQ menu will centre on communal dining reflecting Chinese culinary traditions and include both established favourites and fresh creations.

Diners can anticipate spring onion flatbreads, pork and cuttlefish balls, curry fishballs and smoked duck breast, alongside more substantial options like Iberico pork ribs and Taiwanese pork belly.

The kitchen operates under head chef Norine Chu, whose background includes stints at Singburi and Tempo, while dedicated pitmasters will fire the exterior smoker for as long as 12 hours before the open-plan kitchen crew complete each plate.

Mr Luk personally oversaw the establishment’s crimson decor scheme, incorporating bespoke pieces crafted by Chinese artisan Mo Tong.

During an introductory offer extending through August 17, patrons ordering their first alcoholic beverage between 10pm and midnight on Fridays and Saturdays will receive a complimentary snack.

Mr Luk intends to arrange DJ sets and live entertainment for his weekend music-focused bar.

He informed the Hackney Gazette recently that Hon’s BBQ extends beyond cuisine to encompass atmosphere and vibrancy.

The concept aims to blend restaurant, bar and performance space into an accessible, playful and uplifting experience.

He noted that what appeals to him about wood-fired extended smoking is the deliberate rhythm of preparation.

Unlike quick meals, this approach requires full engagement with the entire process, smoking for 12 to 16 hours and carefully monitoring throughout.

When the seasoning achieves balance and the meat reaches optimal texture, the depth of flavour becomes unmatched and impossible to replicate.

Hon

‘s BBQ is currently accepting reservations through its website unclehon’sbbq.com