Feel the Burn: Home Plate BBQ Brings an Americana Twist to the Spicy Fest

In the lead-up to our inaugural Hot & Spicy Festival on Apr 14-15 at Galaxy Soho, we'll Feel the Burn with a few of the vendors to see what fiery wares they'll be slinging come that rapidly approaching fine spring weekend.

What better way to heat things up at this weekend's Hot & Spicy Fest than with Home Plate BBQ's sizzling Deep South fare? Sure, the hugely popular American style restaurant is mostly known for the satisfying heft and savory flavors of its food. But that doesn't mean the Home Plate team doesn't know how to successfully employ a few strategic chillis, in order to hold their own (and then some) against more notoriously spicy fellow vendors at the fest. Below, they tell us more about their Americana take on all things spicy.

Tell us what you’ll be bringing to our Hot & Spicy Fest, and what inspired it.
We will bring our Texas Chili, ranch beans, jalapeno cheddar sausage and burgers. Our inspiration comes from traditional American southern dishes

Which spicy items do you sell in your restaurant? Which are the most popular and why?
Texas Chili is the most popular. We make them with good beef and chilli, corn bread and sour cream.

What drink do you like to pair with spicy food?
We match it with Smoothie Margaritas and craft beer

What’s the hottest thing you’ve ever eaten?
Some peppers from Yunnan. They were super sour!

What’s your go-to spicy comfort food?
Sichuan hot pot

In one word, how does eating spicy food make you feel?
Masochistic.

Home Plate BBQ, along with 40 more of Beijing’s top purveyors of chili-infused grub, will be in attendance at our inaugural Hot & Spicy Festival at Galaxy Soho on Apr 14-15. If you have yet to grab your RMB 20 presale ticket, do so by scanning the QR code in the poster above or read more on what to expect here.

Photos: Courtesy of Home Plate