Blue Smoke, one of Hong Kong's few southern American barbecue restaurants, recently hired new chef Jack Carson from New Orleans and the new not-for-the-fainthearted menu includes such cholesterol-inducing fare as:

- turducken (a duck stuffed inside a chicken stuffed inside a turkey)

- pork belly nuggets

- smokehouse wings

- USDA baby back ribs

- the "ultimate" spare rib (blow-torched, smoked in a pit for six hours and available in 10 – 24 oz portions)

For reservations, please call +852 2816-9018.