Four of the best places in Hong Kong for Char Siu

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char siuor Chinese roast pork, is a traditional Cantonese dish that has made its way onto the menus of most restaurants in Hong Kong.

A working-class favorite during the 1950s and 1960s, the meat was served with a bowl of steamed rice and a fried egg. Today it is still a staple lunch for many blue and white collar workers.

humble char siu It is also the most versatile Cantonese grilled meat (or Seo Mi), which includes roast goose, roast duck, and soy sauce chicken. Sweet glazed meat is often served with rice or pasta, or made into roast pork bao – A fluffy cloud-like cake that explodes with minced filling char siu Mixed with a honey-like sauce. ramifications of char siu It’s sometimes tossed in fried rice, adding an extra touch of caramel to the classic skillet, or added to baked pastries. When I grew up in Hong Kong, char siu It was a staple to supplement dim sum in our weekly Sunday family.

Char siu marinade ingredients in Ming Court, a Michelin star

char siu Meaning “roasted on a fork,” and refers to the barb skewers on which marinated meat is suspended while roasting in a barrel-like oven. In general, chefs use Mui Tao, or pork collar, which remains tender and juicy thanks to the optimal ratio of meat to fat. Roasters looking for something a little more greasy prefer pork belly.

The dish cannot be roasted without a good marinade, and while the process may seem simple, it is the exact proportions of the secret sauce that give each one the unique taste. char siu. A typical marinade consists of soy sauce, oyster sauce, ginger, brown sugar, and spices such as star anise, fennel seeds, cassia, and cloves. Finally, the boneless meat should be greased and glazed to a mahogany sheen before serving.

This beloved comfort food can be found just about everywhere in Hong Kong, from fast food restaurants to Michelin-starred restaurants – and each setting has its own specialty. Shardough, marinade, fat and meat.

Legacy House

5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

  • good, would you: Food with a stunning view of the horizon

  • Not good for: The atmosphere is semi-casual, while the prices are high

  • you know: Kowloon Harbor Park is an excellent after-meal stroll

  • website; directione

Executive Chef Li Chi Wai from The Legacy House sitting on a sofa

Executive Chef Li Chi Wai of The Legacy House © Tory Ho

Sitting in The Legacy House, over which hang round glass lampshades, with a view of Hong Kong through the window behind

The views from The Legacy House are as good as the food © Tory Ho

The gorgeous and contemporary The Legacy House celebrates Cantonese cuisine, specifically from the southern region of Shunde, widely considered the birthplace of Cantonese cooking. The restaurant, located in the Rosewood Hotel, is a tribute to Rosewood CEO Sonia Cheng’s grandfather, the late Cheng Yu-tung, patriarch of one of Hong Kong’s richest clans.

While the seven private dining rooms offer a dose of exclusivity, the main dining area exudes a semi-formal atmosphere. No matter where you choose for dinner, the service is impeccable and the staff are knowledgeable and helpful.

Hanging meat after roasting

The meat is suspended after it has been roasted © Tory Ho

A plate of char siu at The Legacy House

A plate of char siu from The Legacy House © Tori Ho

Signature char siuRoasted twice a day just before lunch and dinner, it’s made with Ibérico pork shoulder, which Executive Chef Li Chi-wai chooses because he says it provides a perfectly balanced ratio of fat to meat. The char siu Cut into thick, succulent 1-inch slices, it retains its juices and flavor under a rich honey coating. The restaurant is proud too char siu Designed to suit the tastes of its customers, it offers fatter or less fat versions made using bits of local black pigs.

to zoom a file char siu Experiment, order some dim sum. The highlights of these dumplings were the steamed speckled grouper dumplings with preserved lemon and the spring roll with truffles.

Ming court

Level 6, 555 Shanghai Cordis Street, Mong Kok, Hong Kong

  • good, would you: Great group meal. Chinese food is all about sharing

  • Not good for: walk in. Book in advance

  • you know: Ming Court has an exceptional wine cellar and offers seasonal dinner experiences with wine

  • website; directione

Pork is roasted in barrel-like ovens in Ming Court

Char Siu's painting in Ming Court

The Char siu in Ming Court is beautifully meaty and creamy. . . Soft and fluffy © Tory Ho

Inside the Cordis Hotel, the Michelin-starred Ming Court offers a fine dining experience with mouthwatering Cantonese cuisine. Upon entering the restaurant, one feels a world away from the crowds of Mong Kok’s busy neighborhood.

Roast pork is a signature dish of the establishment and is roasted twice daily. The char siu It is glazed into a thick, viscous maltose syrup that removes the charred surface. The restaurant emphasizes its use of local, organic produce, from pork collar cuts to ingredients in the marinade. Ming Courts char siu It is lovely meaty and greasy, and every bite was juicy and tender, with flavour.

The artisan behind the restaurant’s extensive menu is Executive Chef Lee Yuet Phat, whose dedication to elevated Cantonese cuisine and attention to detail have allowed Ming Court to maintain its Michelin-starred status for more than a decade. It was also one of the first establishments in Hong Kong to combine old world wines with Cantonese cuisine.

death 32

Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central, Hong Kong

  • good, would you: Pair your meal with unique and delicious cocktails with a local twist

  • Not good for: Your wallet – it’s on the price side

  • you know: Head to the rooftop bar in nearby Sevva to enjoy the stunning views and views

  • website; directione

Meat is prepared at Mott 32

The kitchen at Mott grills 32 limited portions of char siu each day | © Tory Ho

Executive Chef Lee Man-sing of Mott 32

Executive Chef Lee Man-sing of Mott 32 © Tory Ho

In the basement of Standard Chartered, Mott 32 (a former storage facility of a wealthy Chinese family) is an institution that celebrates the city’s identity between East and West. Despite the gorgeous interior and open space, the dining experience was intimate with exceptional attentive service. While Cantonese cuisine is the core of the restaurant, the menu also offers dishes from other parts of China.

Interior of Mott 32, with green leather banquettes, birds and flowers painted on the wall

Mott 32 is located in the basement of the Standard Chartered Building © Tori Ho

Char Siu and Cocktail at Mott 32

Pair char siu with a Mott 32 cocktail with a local twist © Tory Ho

that it char siu, which uses Iberico pork chops, was distinct and perfectly balanced. The meat was tender, cut into proportionally thicker slices, and finished with a honey yellow glaze that gave a touch of extra sweetness. The kitchen grills limited portions of char siu Every day, so call ahead and reserve a plate when you reserve your seat.

soft quail egg Siu Mai With Ibérico pork, black truffle and Shanghainese hot and sour dumplings were also amazing in taste and presentation. The service was excellent and the staff knowledge of the dishes was impressive.

Sun Kwai Hyung

Shop 17, G/F, Goldmine Building Block A, 345 Chai Wan Road, Chai Wan, Hong Kong

  • good, would you: A trip outside the city center

  • Not good for: great seats. There are only a few small foldable tables for people to eat at

  • you know: Order food they take away and head to the nearby breakwater to enjoy char siu directly on the sea

  • directione

The staff prepares the hanging meat at Sun Kwai Heung
Some of Hong Kong’s top chefs consider the humble Sun Kwai Heung to be one of the best places for char siu in the city © Tory Ho

This simple punch has been rated by customers and some of Hong Kong’s top chefs as one of the best chefs char siu joints in the city. It’s a little out of town (it takes 30 minutes by public transport), but the neighborhood is bustling with activity.

Sun Kwai Heung has been in business for over 40 years and exclusively sells local grilled meats. Chefs make char siu Four times a day at 9:30 AM, 12:30 PM, 3:30 PM, and 5:30 PM, you will often find a long line of people eagerly waiting for the latest batch. Even the high society of Hong Kong makes a trip here for char siu Repair.

Baby pig and roast goose hanging on the wall in Sun Kwai Heung

There is also a sucking pig and roast geese on the menu of Sun Kwai Heung © Tory Ho

Char Siu at Sun Kwai Heung

Char siu leaves the oven four times a day at Sun Kwai Heung © Tory Ho

The restaurant has very limited seating, so most people tend to order their food for takeaway. The char siu Made with the freshest cuts of traditional pork collar and pork belly, which will melt in your mouth with a higher fat content. While the slices are relatively thinner, the meat is bursting with juice and balancing its flavor with lovely crunchy charcoal. The maltose gives the meat a beautiful rosewood marbled hue. I recommend ordering a plate of char siu Also try the roast goose and suckling pig.

Do you have a secret location in Hong Kong for Char Siu? Tell us in the comments

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