Oh-so-good tapas-style grilled and smoked meats at Mr Brown

We love this new neighbourhood grill and smoke house on Ship Street. It is the second venue from the team behind the restaurant Francis in Wan Chai, and we predict it will be just as popular. Mr Brown features a bar near the entrance that serves amazing cocktails – our favourite was Ashes to Ashes (HK$120), a sour whisky cocktail of Scotch, mescal, citrus, activated charcoal and hibiscus. The restaurant seats up to 60 and features dark wood, bricks and steel with dim lighting – we felt as if we had been transported to London or New York.

The menu features tapas-style small and large plates inspired by Mediterranean cuisines with meat, fish and veggie dishes. There is an open kitchen so diners can watch the chefs grill and smoke the meats. We enjoyed the Iberico pork muffin with cabbage aioli and mustard (HK$70) – it is as good as it sounds and would go best with a beer. The sea bass with fenugreek leaf and lemon (HK$200) was cooked to perfection, and the 14-hour smoked brisket with peppercorn and pickled onion (HK$200) melted in the mouth. The cuttlefish with zucchini and spicy tomato ink (HK$110) was a favourite, the cuttlefish meaty but also tender. The grilled cabbage with sesame, horseradish and Parmesan (HK$70), and the smoked sweet potato with pecan and chilli (HK$90) were excellent veggie dishes. Keeping in the spirit of grills and barbecues, we tried the caramel slice, malt and hazelnut crumble with burnt meringue (HK$70) – the meringue was charred just enough and reminded us of barbecue nights and s’mores. Among the cocktails, the gin with cucumber was refreshing. So why the name Mr Brown? Co-founder James Ward says it is American slang for “the dark, crunchy outer pieces of a whole smoked pig”.

Mr Brown

Shop A, Pinnacle Building, 9 Ship Street, Wan Chai

3101 1081