Smoke & Barrel Teams Up With HK's Hottest Chefs for Hot Sauce Series

Hong Kong’s famed smokehouse and BBQ restaurant Smoke & Barrel is celebrating cooler weather in the city with a hot and spicy collaboration with top Hong Kong chefs to drop limited edition hot sauces recipes each week.

Launching at the end of October, each chef from top venues in the city will produce and market a hot sauce at Smoke & Barrel and Deli for one week.

All proceeds made in the sales of hot sauces will be donated to Feeding Hong Kong, “a charity with a vision for reducing food waste and helping feed the people of Hong Kong.”

The first two chefs to produce and sell curated hot sauces on Oct. 31 are May Chow of Little Bao and Matthew Ziemski of Kinship, head chef of Showmen Group’s first F&B space. Nate Green of Rex and Kilo and Showmen Group’s chef-entrepreneur Arron Rhodes will release their hot sauces on Nov. 7.

Choi Ming Fai of Aulis and Roganic is set for Nov. 14, while Olivier Elzer of Clarence and celebrity chef Christian Yang will release their hot sauces on Nov. 21. Amit Oz of Conspiracy Chocolate and Philip Pak of Brut will unveil their spicy concoction on Nov. 28.

Guests can purchase the sauces directly at Smoke & Deli’s retail counter in the restaurant or sample them while dining.