Beloved Jing’an barbecue joint Smokin’ Hog expands with a new sister concept: Smokin’ Bowl, a grab-and-go spot located right next door on Wuding Lu.
It doesn’t have the full barbecue spread — no brisket, no ribs — but what it does have are bowls, tortas, and tacos that stand on their own.
Smokin’ Bowl
The space itself feels like a canteen, which fits the fast-casual concept perfectly. But it’s not totally bare: a Pac-Man inspired wall adds a pop of color, and framed photos of their beloved pug mascot, Lisa, bring some personality to the room. And yes, Smokin’ Bowl is dog-friendly!
As for the range of smoked meats, most of them cross over from Smokin’ Hog, except a few star items like brisket and ribs, which are only available next door. The main difference? The options at Smokin’ Bowl are slightly healthier. It’s no-frills, no-waiting, and designed for takeaway — everything comes in disposable containers.
The Bowls
Bowls come with a choice of Mexican long-grain or white rice, plus green salsa and grilled vegetables. They range from ¥45 to ¥73 and feature some of their greatest hits, including Pulled Pork (¥55), Barbacoa (¥65), and Carne Asada (¥73). Add-ons include guacamole (¥10), cheese (¥8), sour cream, or jalapeños. There are also some vegetarian options.
In addition to bowls, all the smoked meats are rejigged in some form or another into burritos, quesadillas, tacos, and tortas.
Tortas
Tortas are where things get serious. “For a Mexican sandwich, you’re not going to find anything more authentic than this,” says chef-owner Nacho. The bread recipe — the key component that makes a torta, well, a torta — took time to perfect. The loaves are custom-made for the sandwiches here: oblong in shape like a mini-football, with a crisp exterior and a light, fluffy crumb.
The one to get is the Choriqueso Torta (¥69), a chorizo and cheese sandwich where the fillings melt together into a crispy, lacy layer that’s rich, salty, and spicy.
Then there’s the Torta Ahogada (¥74), Nacho’s pride and joy. “Ahogada” means drowned, and that’s exactly what happens. The sandwich comes swimming in a pool of flavorful salsa roja, soaking the bottom of the bread in a tomato-based sauce. According to the man himself, this is how they make it in his hometown of Culiacán, Sinaloa. The pork carnitas adds a smoky depth, and the submerged bread soaks up the salsa beautifully. It’s definitely a knife-and-fork situation.
Tacos
On the taco front, there’s the Hog Taco (¥46/one), which is basically a taco with burger toppings: a smashed patty as wide as the flour tortilla, topped with house burger sauce, fresh salsa, and pickled onions. It’s a little unusual but not unfounded. Think of it as a burger with fewer carbs — hard to fault.
The Carne Asada Tacos (¥62/two) are a more straightforward option, and they deliver. Juicy and flavorful, these are the standard, in my opinion, when it comes to good tacos.
A new addition is Al Pastor (¥62/two), served with pineapple salsa, and is also available in quesadilla or burrito form. The cut is desirably fattier, giving each bite a juicy snap. This ranks in my top three things to eat here.
Finger Foods
Smokin’ Bowl also has plenty of snack options for easy sharing.
The Mexican Buffalo Chicken Wings (¥48/six, ¥78/dozen) are fantastic. They’re seasoned with the same brisket rub used at Smokin’ Hog, then deep-fried and coated in a house-made Frank’s-style buffalo sauce. Tangy, spicy, peppery, and smoky.
For something crunchy, the Taquitos Ahogadas (¥65) feature three deep-fried corn tortillas stuffed with pulled pork and submerged in that same red salsa. Hot tip: eat these ASAP. You want that half-soak, half-crunchy texture before they get too soggy. They’re topped with sour cream and guacamole.
The Reuben Spring Rolls (¥48/three) is a fun mashup of deli and Asian spring roll, all wrapped up and fried, served with burger sauce for dipping.
So next time you’re in the Jing’an neighborhood looking for a quick meal, make a pit stop at Smokin’ Bowl. Also available for delivery.
Smokin’ Bowl
View the listing here.
