A new canal-side restaurant in Hackney Wick is serving a distinctive crossover of Texan barbecue techniques and Chinese flavours.
Hon’s BBQ, run by pitmaster Hon, has opened as a permanent venue following a series of successful pop-ups under the name Uncle Hon.
Hon developed his skills working on traditional smokers in Texas before inventing his own style, applying classic Southern American smoking techniques to East Asian ingredients.
Large custom black smokers operate just outside the venue, while the dining room inside features high ceilings, simple wooden furniture with red tabletops, and large windows that flood the space with natural light.
Fun fact about Hon is that he used to run a record shop. The experience he had at his record shop carries over to the restaurant, which is fitted with a high-quality sound system and will host a rotation of DJs.
Sichuan peppercorns and duck pancakes
The menu centres on slow-cooked, highly aromatic meats designed to be exceptionally tender. The meat is cooked for up to 12 hours and is sold by the gram until it sells out, so if you want to get your hands on these dishes, you’ll have to act quickly.
The signature beef shin is served in a spicy Sichuan peppercorn sauce that provides a sharp, aromatic heat. Alongside the beef, the kitchen prepares glistening cuts of pork belly, smoked lamb breast, and rich duck served with traditional pancakes.
The focus remains on the texture of the barbecue, with the meat smoked until it breaks apart easily and practically melts in the mouth without heavy chewing. By blending traditional Texan smoke with bold Chinese spices, the canal-side spot offers a style of barbecue entirely new to the capital.
📍 Hon’s BBQ, 1st Floor, Unit 7, The White Building, Queen’s Yard, London E9 5EN
🚇 The nearest station is Hackney Wick.
