Today marks the Grand Opening of Dining Concept’s latest brainchild, Blue Smoke. This American BBQ restaurant is a client of my day job’s company so I was able to get a preview of the food there when taking a journalist out for lunch last week. Unfortunately, as I had an interview to rush off to right after lunch, I was only able to sample the corn bread (nicely shaped as sliced corn cobs) and deep fried green tomatoes. Being a fan of fried food (it's my kryptonite), I'm sure I will be back for some more yummy Southern goodness.
What I really want to try is their mac and cheese. Those of you who know me well know that I’m on a quest to find the perfect mac and cheese in Hong Kong. Being a BBQ restaurant, expect heavy doses of meat from “secret recipe” spicy USDA baby back ribs to Kentucky style Australian lamb ribs to Budweiser beer can smoked USA chicken. All their BBQ items are prepared slow and low in Southern style and smoked over Hickory wood coals for hours. To complete the authentic Southern states atmosphere, the interiors are made from construction materials salvaged from Tennessee factories and dilapidated farmhouses.
3/F Grand Progress Building at 15 Lan Kwai Fong, Central, Hong Kong
Lunch: noon to 3.00 pm – Daily
Dinner: 6:00pm to 12.30 am – Daily
Sunday Brunch – 11.30 am – 3.00 pm
Telephone: 2816 9018
Salvaged materials from Tennessee - and yet it looks just like every other generic "concept" restaurant.
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