A chance encounter with a Michelin-starred chef led Man Hon Luk to completely change his life
When Man Hon Luk booked a poker trip to Austin in 2021, he never thought it would lead to him opening a restaurant. One chance encounter and several pop-ups later, he’s now preparing to launch Hon’s BBQ in one of East London’s most vibrant food scenes.
The 44-year-old pitmaster will be serving up Asian-inspired Texas barbecue in the converted warehouse above Hackney Wick’s Crate Brewery from Friday, July 17. It marks a major milestone for Hon, whose unexpected turn as a chef started with a single smoker bought on eBay.
“I’d not had any professional training and before this I’d really only cooked for people at home,” he told MyLondon, “I’ve done a lot of things in the past – selling vinyl, poker, taking photos – but something in my head just clicked with this.”
Hon previously ran Vinyl Pimp, a second-hand record shop, for almost 20 years, but had found himself growing increasingly bored of the industry. One dinner at Michelin-starred restaurant Interstellar was enough to change everything.
In 2022, Hon moved to the USA for two months on a whim to learn the ‘low and slow’ secrets of acclaimed chef John Bates. He went on to build a devoted following across London with a series of events and a two-year residency at venue All My Friends.
“It’s been a lot of trial and error,” Hon laughed, “But I really do think this is one of the best places to eat barbecue in the capital. You can expect very juicy meat cooked in an environment that is energetic and beautiful at the same time.”
Hon’s BBQ will bring together smoked meats, live-fire cooking, a wine and cocktail list from Brat’s sommelier, and late-night music. It will also host DJs and live performance at weekends.
The sharing menu centres around traditional barbecue techniques layered with Asian flavours inspired by Hon’s Hong Kong heritage. Menu items include Xi’an-style lamb shoulder, Taiwanese pork belly and smoked mac and cheese with Chinese sausage.
Past bestsellers are also available, including Sichuan beef short ribs – Hon’s personal favourite. He said: “It’s tender, it’s got the spiciness, the numbness of the Sichuan pepper. It’s the best combo of barbecue in one dish – everyone should try it.”
The canal side restaurant became a reality following a successful Kickstarter campaign backed by loyal pop-up customers. Hon and his team, which includes former Singburi chef Norine Chu, managed to raise £36,000 for kitchen infrastructure and professional sound equipment.
“People have to put a lot of faith in us to put the money in and I’m really grateful for that,” Hon said. Despite the added risk, the Hackney resident is unafraid of opening a new restaurant in what is a notoriously difficult time for the hospitality industry. Hon believes people still want to eat out as long as it’s worth the money.
Hon said: “Everyone has less money to spend but people still need to eat. As long as I can maintain the standard and make something tasty, I hope they will continue to chose us.
“The restaurants that are surviving are at the top of their game, consistent, creative and giving the customer good value. I know we can do it.”
Hon’s BBQ is opening at Queen’s Yard, E9 5EN, on Friday, July 17. Tables can be booked here.
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