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2014-08-12
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Are you kidding me? As I sit here recalling my meals at 85 South, I am literally salivating and getting ready to hop in a cab to get some more of that ridiculous BBQ.I have been coming here ever since they opened, pulled back (pun intended) time and time again by the thoughts of the pulled pork and ribs. I always get the Big Boi plate cause, well, you can never have enough of a good thing.Also, my personal feeling is that filling yourself with a hamburger bun is a huge disservice to your sto
I have been coming here ever since they opened, pulled back (pun intended) time and time again by the thoughts of the pulled pork and ribs.
I always get the Big Boi plate cause, well, you can never have enough of a good thing.
Also, my personal feeling is that filling yourself with a hamburger bun is a huge disservice to your stomach.
The Big Boi consists of ribs, pulled pork, cole slaw and fries. The pulled pork is tender and juicy and even tastier when combined with the slaw and, my personal favorite, the vinegar based sauce. The slaw is not what most people are used to (which is mayo based). The southern style slaw is vinegar based and a fantastic complement to the pulled pork.
The ribs, once again, are different from what most people in the northeast are used to---these are dry rubbed. There is a nice thick coating of the dry rub and when you pull the meat off the bone, one can really taste the time and care needed to cook them properly.
By far my favorite side is the hush puppies (which for non-americans is essentially a fried corn meal ball). I cannot recommend the light and fluppy hush puppies enough (but only if you are eating in). They are absolutely fantastic piping hot and doused with the vinegar based sauce. The mac & cheese is also worth trying---any respectable southern joing will have decent mac & cheese.
Finally, I recently tried a new item on the menu---smoked chicken. I was highly skeptical at first--expecting it to be bland and dry. I could not have been more pleasantly suprised. Not only was it not dry, it may have been the most succulent and moist chicken I have ever had (and I dont just mean, rotisserie or fried chicken---I am talking about any cooking method in any cuisine). The chicken is effectively dripping juices as you take each bite---it is almost too moist (if there was ever such a thing). The rub they put on the chicken before smoking is essential to adding flavor to the most tender chicken in Hong Kong.
While it is great that they have american drinks such as Dr Pepper and A&W Root Beer, if you are going to have BBQ, ice cold beer is the only beverage to wash it all down with. Lucky for you they have that too....
All in all, fantastic southern BBQ in the heart of HK and definitely worth the trip.
张贴