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In the American South there's a colloquialism that something is so good that it will 'make you wanna slap your mama'. *85 South doesn't evoke passion. It barely registers a shrug. Sure - relative to other American BBQ joints in HK, which are rarer than a hen's teeth **, it's a fine plate of 'cue. Objectively, it's a few fries (or chips) short of a happy meal. ***The pulled pork was dry and slightly greasy, but had enough textural contrast to discern that it was likely from a large primal - with a bit of fat and a bit of lean. But flavor-wise so underwhelming that BBQ virgin would come away with the impression that Americans aren't fit to come close to a pig (or any other meat for that matter).If you were to seek an authentic Carolina BBQ experience at 85 South, you may spend most of your meal recounting the things that are missing, rather than the things that are on your tray. Absent was a square of white bread, which is an essential component of Carolina 'cue, which is to be used as both a utensil and side dish. Sweet pickles, a classic palate cleanser, would have been welcomed to the party. Same goes for the smoke line (a tell tale sign that the meat has been cooked low and slow with actual charcoal or wood chips)?To be fair, you can't make a silk purse out of a sow's ear ****, and similarly no one comes to Hong Kong expecting good American BBQ. And to think that you could find good BBQ this far from home is about as good as a cat trying to bury a turd on a marble floor.*****==============================* This is to imply that in a fit of passion and reverence for something, one might resort to domestic violence on their mother for denying them of such pleasures.** Doesn't exist as chickens do not have teeth*** Coming up short / lacking**** Can't make something out of nothing***** A futile effortAmericans are a strange lot.
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If you love 85 South's pulled pork which I am personally obessed with, you wil be dying to try their turkey because they use the secret brine for their pulled pork to marinate their 16lbs bird overnight! They also smoked the bird under hickory woods chips which totally explains the hint of sweetness and smokiness on the bird's skin!The bird, Mama Mia, was incredibly herby that I could not withdrawn myself but asked what else was in the marination. Turned out the herbiness was from the rice stuffings. The stuffing is called Filthy Rice which is a combination of sausage, onions and herbs. Dawn this filthy rice was tasty! I think I might had too many bowls of it that night.As a result of their slow cooking method, the bird itself was utterly tender and juicy, even the white meats! Now we know no one has to fight for the dark meat at 85 South. Peaceful dinner it is.
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My boyfriend and I came here for an easy Sunday evening dinner and won't be back. The atmosphere of the restaurant is uninviting and strange. The restaurant is kept a bit dark and the staff is not friendly. They seemed bothered that we had came in at all.Despite this we ordered 2 pulled pork sandwiches, macaroni and cheese and the "filthy rice." The pulled pork was extremely dry- granted I understand Carolina BBQ is all about the sauce, but even still, the pork was not tender and not even served hot.The macaroni and cheese portion was just a single layer of macaroni (a small portion considering this was $60) and tasted a bit off.The filthy rice which was supposed to have sausage and onions had some measly scraps of sausage and was served COMPLETELY COLD. They couldn't even give us the decency of popping the already dry rice and flavorless rice into the microwave?We were completely put off by the entire experience and considered the meal a waste of money.
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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 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.
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I've been coming to this place regularly since it opened last year. The care put into cooking each of their main ingredients is what sets it apart. The pulled pork is consistently juicy and has a great smoky taste. The pork ribs are nice and meaty. I've only had a small amount of the chicken, but what I had was great!The icing on the cake is the selection of home made sauces; you're sure to find one you love!Highly recommended!
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