Big Pink, located in the ever-trendy Tai Ping Shan micro-neighourhood of Sheung Wan, should be on your list for your next gorging of salty and sweet American barbecue, inclusive of all the meaty trimmings.

Brought to you by the same team behing Graceland in Mong Kok and Momentai in Sai Kung, Big Pink has opened with a no-frills menu of barbecued meat and acidic and fatty sides to pair up.

For those inviting a meat-eating lover to dine at the Sheung Wan spot, order the sliced brisket platter (HKD170/200g; HKD330/400g) and The Thanksgiving Dip (HKD150) for a heavy dose of salty beef and turkey respectively, with additions of provolone cheese, fried Brussels sprouts, cranberry sauce, and an intoxicating turkey gravy on the sandwich.

Big Pink barbecue Hong Kong
The Thanksgiving Dip (HKD150)

Savoury Brussels sprouts (HKD95), pink mac ‘n’ cheese (HKD110) with Hot Cheetos, and tuna tartare (HKD155) complement with their sharp vinegary and spicy tones. 

The restaurant is inspired by the pink house located in Upstate New York where Bob Dylan and The Band recorded The Basement Tapes.

Big Pink, 32 Tai Ping Shan Street, Sheung Wan, book here

Rubin Verebes is the Managing Editor of Foodie, a culinary connoisseur, and guiding force behind the magazine's delectable stories. With a knack for cooking up mouthwatering profiles, crafting immersive restaurant reviews, and dishing out tasty features, Rubin tells the great stories of Hong Kong's dining scene.

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