The question of who has the best Roast Pork (Siu Yook) in town will never be settled. The thing is, different people have different preferences. Whatever the preference is, a lot of people are certainly passionate about their favourite Roast Pork.
Although this post is about the award winning BBQ Pork from HK BBQ Master, I like to take this opportunity to get your views about their Roast Pork. Personally, I am not a big fan of BBQ Pork.
The HK BBQ Master is a really small restaurant and located oddly in a covered car park. Although it is small for a restaurant, it is big considering all the big time Chinese BBQ shops do not even offer a sit down area. Yeah, most Chinese BBQ shops are to-go kind of places.
HK BBQ Master is located at the ground floor car park of the Real Canadian Superstore on No 3 Road. The Superstore is not normally a destination that you would associate with great food but yet this one does.
Let’s face it. This tiny place is extremely popular. There is always a constant stream of customers even at off peak meal times. We thought we be smart and go at 3:30 PM but … the above was what greeted us. It was not even CNY yet just in case you think the crowd was because of the festival.
There are only 16 seats in the cramped area. The table turns very fast and so we did not have to wait long. People normally come here for a quick meal and then go. Most people come here and buy to-go.
The gentleman standing on the left (wearing black), he seems to be the owner. He came by to chat with us when he saw the camera. It seems to me he is a seasoned with dealing with “media”. I remember reading that he put up signs lobbying for votes to win the Chinese Restaurant Awards. Smart guy.
You can click on their menu above to show it larger.
It’s all about meat here. This is meatatarian heaven. There is a token item called just simply “green vegetable” but that is just to play pretend that you are eating healthy. The serious stuff are the:
- BBQ Duck
- Soya Sauce Chicken
- Hainanese Style Chicken
- BBQ Pork
- Roast Pork
Yeah these (or combinations of) are what HK BBQ Master is famous for. Collectively these are known as Siu Mei in Cantonese. So these type of food are Cantonese-y.
I like that their prices include HST. So you pay just what is stated on the menu.
Service is very fast. To some who are not used to this, you would feel being rushed to order, eat and get out. You don’t have to feel that way. It is just the way it is with places like this. It is all about efficiency … no dilly-dally.
You can see that they uses all cheap disposables. Once you are done, in the dustbins it goes. No cleaning and all.
Hehehe … at that time we were there, some of the workers were sitting down next to us having their late lunch. They had siu mei for their lunch … a huge plate too. Lucky bastards. While we had to use disposables, those guys uses ceramic bowls and plate with real chopsticks!
We were bent on trying as many types of siu mei as possible. So we ordered the “2 Kinds of BBQ” which is $12. We asked for BBQ Pork (Char Siu) and Roast Pork (Siu Yook).
Here they will ask you how fatty you want it. For the daring people, they will ask for “fei did” which means “fatty a little bit”. Hehehe … the word “a little bit” does not really mean a little bit. It is just a way of saying “give me the fatty part, I don’t mind”.
Then there are the type who feels guilty about eating all the meat who will say “sau did” which means “leaner a little bit”. Yeah … “a little bit”. LOL!
For us, we are both daring and feels guilty eating all the meat. So we asked for “boon fei sau” which is half fatty, half lean.
OK sit up and pay attention to this one above. This is HK BBQ Master’s award winning Char Siu (BBQ Pork). They not only won GOLD with this item in 2010 in the Chinese BBQ category, they again won the same award this year.
You can see the shiny glaze and charred outer layer … hallmark of a great char siu.
Let’s take a closer look. I think what appeal to people about their char siu is how moist (and greasy!) it is. Many ho-hum Char Sius looks all too dry and the meat all too white. Some people have preference over the drier look.
The amazing part of their char siu is the fatty part which I felt what sets them apart. The fatty portion is not oily and soft. Instead it is springy and so that you don’t feel “geli” eating the fatty part (that’s a Malay word but can’t find the English word for this. Help?).
I can see why they won awards two years consecutively.
We hardly ever buy char siu to eat just like this. We normally buy char siu to make char siu bao. Suanne makes great char siu bao which we always finish half of the batch she makes within an hour.
This is what HK BBQ Master’s Siu Yook (Roast Pork) looks like. You notice that it is made of the pork belly part.
This is the fundamental difference of the Siu Yook in HK BBQ Master with the ones from Parker Place. In Parker Place, they roast the entire pork and then they will cut you the piece from the part you want.
However, in HK BBQ Master, they do NOT roast the whole pig. Instead, they roast only the slab of the pork belly.
I was curious and so I took the opportunity to ask the owner his take on why he did it the way he does. According to him, he chooses to roast only the pork belly because he can ensure consistency every time. The lean to fat ratio is consistent.
He also said that it is more expensive to just get the pork belly and that doing the whole pig not only is cheaper but that it will result in some part too fatty and some part too lean.
That was what he told us. It sounded convincing but at the top of my mind was maybe he did not have the equipment to do bigger pigs or even suckling pigs?
At the end, I still prefer the ones from Parker Place. I personally did not quite like the greasiness on the lean part and the several layers of fat-lean. Well, to each their own, right?
At the end of this post, I had embedded a poll and I hope to get your input on Siu Yook. It will be interesting to see who likes what.
This is my favourite part. I tell Suanne that this is the “jue pei bang” which is a type of cookie … the pork skin cookie. 🙂
The pork skin in HK BBQ Master is rougher and the blistering more. Which is nice!
You know, I like pork skin so much I always hoped that I dare to ask the BBQ shops to sell me just the skin. You know like saying “yat boong jue pei, mmm gooi” which means “one pound of pork skin please.”
I think they will yell at me “chee seen” (short-circuited).
But seriously. This one thing I can’t figure out. Isn’t pork rind and pork skin the same thing? If so, why is it that pork rind is such a cheap commodity and yet they can’t use the same to make more pork skin and sell it as cheaply?
We also got half a BBQ Duck which is $12.50. It looked absolutely juicy and sinfully delicious. Yeah, a good BBQ Duck must have that glistening skin. It cannot look healthy. If it is healthy it is not good.
What a beauty.
We thought this one is better than the roast pork and the BBQ pork. The skin here is not crispy but has a nice smokey taste. But the layer of fat under it is just perfect … not too fatty and yet have enough to make it all worthwhile.
The leaner meat under that is exquisite with the unmistakable taste and texture of duck meat. To enjoy … to truly enjoy … put aside all decorum and eat with your fingers. You need to do it like our barbaric forefathers did during the stone age. 🙂
We had to have rice! So we ordered the rice.
When the owner saw us eating the rice just like that, he came over with a bottle of soy sauce and he proceeded to squeeze it all over my rice. Yeah … without asking me … and saying that his soya sauce is the best.
Oh yeah! It was good. This is the simplest form of “jhup and rice”. This is the type of “jhup and rice” they serve to prisoners in Asia. LOL!
No seriously. I like his sweet soy sauce. I asked Suanne how come she can’t make it like this. Our version at home is more salty than it is sweet. The soya sauce here is also light.
Does anyone have a recipe for this type of sweet soya sauce. I will be eternally grateful if you could let Suanne know how this is made. I’ll name my next child after you.
The soup of the day was the Arrow Root Pork Soup which is just $1.25. This is nothing much in it but has a distinct tangerine peel flavour. Nice but not awesome.
Not bad for a lunch-ner (or is it a dinch?) for four people.
I asked the owner why is that he does not expand his business given the number of customers he has. He obviously need a bigger space.
He said he had no plans to expand at all. He said he is happy doing what he does and that anything bigger will mean bigger headache and bigger worries. He had been operating here for 10 years now and he humbly said that he was just lucky.
I don’t think luck has anything to do with it.
I do think that places like this must be careful about expansion or making this place look fancy and all. It is not just the food that appeals to people. I think it is the whole atmosphere and experience eating in a place like this. To some there is a nostalgic value of eating in a cramped eatery with cheap good food, with all the jostling and feeling rushed … just like home in Hong Kong. LOL!
OK.
Here is a little poll. It is a simple poll of what your favourite roast pork place is. You can vote for more than one shop if you want.
Please note ROAST PORK … SIU YOOK only.
Please note … not char siu, not duck, not not not not.
Just SIU YOOK … ROAST PORK.
Hehehe … just want to make sure sure you understand!
[poll id=”5″]
BUSINESS HOUR
Thursday to Tuesday: 11:00 AM to 8:00 PM
Closed on Wednesdays
in the previous post, u mentioned that suanne likes it lean, i’m the complete opposite, i like it fatty fat fat… that’s because i actually don’t like pork (you won’t see me ordering pork on sunday lol) but i can’t resist a slab of fat and crispy skin. yums
Just had some Siu Yuk from parker place hehe
have you ever had the cha siu at chong lee? the one on rupert, I think it’s the best cha siu but thats just me.
On another note, there’s a restaurant on main, The Chinese name is “Sing Lay” which translates to always come, I think the english name was “Always”, sorry for my vagueness but i think it was pretty good. It is a Cantonese restaurant and right now they have a deal which was $20 for a lobster, and $10 for a crab, both would be over 2lbs. I think there is an ad for it on singtao but im not too sure. But if you ever drive by, you should go try it out 🙂
Hi David:
No, we had not bought the cha siu from Chong Lee before although we are aware of it when we were there a few weeks back.
For the “Always” restaurant, are you referring to the restaurant in this location? http://goo.gl/XCIFz
Ben
I would add the BBQ Pork at Kam Gok Yuen in chinatown as a ocntender.
Hi Michelle: I had heard many many people mentioning Gam Gook Yuen many times before. I can’t seems to find it through Google or Urbanspoon. Does this restaurant go by another name? Ben
GGY = Daisy Garden
Gam Gook = Daisy
Yuen = Garden
Hi LotusRapper: LOL! Maybe I am dense. LOL! I tried searching Daisy Garden on Urbanspoon and I couldn’t find it. Instead I got Daisy Deli and Daisy’s Cafe. Help more? 🙂 Ben
Finally found it. Daisy Garden is officially KAM GOK YUEN (Michelle is 100% correct above): http://goo.gl/zUEqd and http://goo.gl/F3dqL
Hi Ben and LotusRapper,
Kam Gok Yuen was recommended to me by a trusted foodie friend a while back. The soy chicken is also very good there. The photo of the sui kau mein in the tamarind and thyme blog looks delicious. I think I know where I’ll be heading for lunch tomorrow…:-).
Thanks LotusRapper: It was my mistake for spelling it wrong. Thanks for looking it up. 🙂
That place I think use to be called New Wing Hup Lung, I wonder if they are still associated to the Wing Hup Lung in Coquitlam. Wing Hup Lung, use to be (still is?) a pretty popular bbq place in Coquitlam.
Hi Sunny: That is interesting to note. IINM, the Real Canadian Superstore is relatively new like 10 years old or earlier … and I think HK BBQ Master had always been there. Are you saying that this shop started with another name and then changed the name? Ben
There is a barbq place in the same strip mall as e-canteen that also sells really good roast meats. All of them are good specially the roast duck.
Here’s their Urbanspoon entry.
http://www.urbanspoon.com/r/14/1509541/restaurant/Vancouver/Richmond-Central/Sun-Cheung-Loong-Richmond
Hi Crispy: LOL! That’s the one Suanne and I was having a hard time remembering. When we were sitting down to list down all the Roast Pork shops we know of we thought of this place near e-Canteen but we could not pinpoint the name. Thanks for this. Ben
I was one of those that voted “Another place not listed above” as I was hoping to vote for Sun Cheong Loong. If you prefer the leaner kind of roast pork, you can try Parta BBQ House at 8175 Granville Street, Vancouver (in that little strip mall where Daimo noodle is)
No, no, no ….. roast pig/ & BBQ pork gotta be “fay did, fay did !” [wink]
OMG, I just posted this in the 3rd Day of CNY thread:
“LotusRapper says:
February 8, 2011 at 9:13 pm
I’ve heard good things about Yu Kee BBQ in the Killarney Plaza: http://goo.gl/BrC5Z
Hey Crispy, what’s that place in Richmond behind Save-On-Foods that has good BBQs, the place where I couldn’t (still can’t) recall the name? The one underneath E-Canteen? ”
LOL !!!
Kent’s Kitchen at Victoria has good siew yoke too.
I’d have to agree, it’s not bad given it’s Kent’s.
Hi LotusRapper: How does one call the kind of food served in Kent’s in Cantonese? For Malaysians this is called “Chup Fun” (i.e. mixed rice) but I have a feeling the Cantonese elsewhere have a more elegant name for it. I like the name that Crispy (or was it Pinoy G) calling it the steam table. Ben
In Cantonese ? I’m taking a wild guess that it’s “ngoy mai yeet tsong” (take-out hot dishes) but that’s real iffy. I’m not at all fluent in Cantonese even though I’m by heritage a “Canto Boy”, I’m just not versed in the everyday conversation/slang phrases and terms.
I was under the impression that BBQ Master wins for its roast pork, which I must say is one of my favourite versions in town. I didn’t know they actually won for barbecue pork. I must say I’m not a fan of barbecue pork in this style (too sticky and too shiny for me), but that’s just personal preference and not a knock against BBQ Master.
I wish they’d do something about those plates and cutlery. I have nothing against disposables, but the foam and plastic are just too flimsy to eat with and don’t do the food justice.
Hi JS: Yeah, in the beginning we also thought that HK BBQ Master won award for Roast Pork. I am not sure why I thought that but maybe it’s because I just assumed since roast pork was what I was more interested in. Anyway, here is the links to the sites that describes the winning dishes http://goo.gl/1054j (for 2010) and goo.gl/Db65Y (for 2011). HK BBQ Master won Gold for Barbeque Pork for both years. Oh, how was Peaceful? Ben
Peaceful was excellent: both grayelf and I were wondering why we don’t eat there more often since most of their dishes are always solid, good, and sometimes great. We had the cumin beef flatbread (TS’ favourite), mu-shu pork with handcut noodles, dumplings in hot and tangy broth, 1000-chili chicken, hot and sour potato. Probably the only “miss” for me would be the chicken (I’ve had better versions elsewhere, more of the Sichuan peppercorn kick, which I prefer), but everything else was good-to-great. From past visits, I’ve enjoyed very much their Xinjiang chicken, sizzled hot chili noodles, the Szechuan A-choy.
that is funny ’cause i was at Peaceful this evening too….it is usually my night spot for dinner when i finish classes…..really enjoyed their szechuan string beans with pork and their chicken pan fried dumplings was good.
Oh yeah, I had their cumin beef flatbread before too and it’s one of my favorites!
It is more pack than usual these days, I think because Sha Lin noodles a couple of doors down is now closed so everyone goes to Peaceful ,which is a great alternative
Sha Lin is opened in a larger location on the same side of the street maybe 1 block west if that. New location is great and the service has improved substantially.
Try this soy syrup recipe, you might be able to omit the lime/acid part.. but I like leaving it up. soy syrup is basically sweetened soy sauce (aka kekap manis)… let me know if you like it.
http://www.ming.com/foodandwine/recipes/season-1/soy-lime-leaf-syrup.htm
Thanks Vince. This is perfect! Ben
Oh actually Vince … the recipe to the sauce you gave was a bit thicker than the ones we had in HK BBQ Master. But thanks anyway … my search for that illusive recipe from BBQ Master continues …
My guess from memory – 3 parts soya, 1 part water, 1 part sugar, (in volume), and star anise simmered for a little while. If not star anise, then a pinch or two of five-spice. Play with the proportions.
What a great post Ben. I like their Char Siu, but I have to say that their Sui Yuk is what I always order there.
At one time not that long ago, Hon’s was known for quite decent BBQs.
Believe it or not, many people (incl. me) like the siu yook/roast pork at Gain Wah in Chinatown.
Delicious BBQ (Crystal Mall food court, Burnaby) has okay BBQs, but IMHO a bit pricey for what you get: http://goo.gl/hHPGU
Top King Meat Company in the market below is acceptable but no contender to Delicious, other than price.
I agreed that the BBQ shop in Crystal Mall Food Court is pricier than eating in a regular BBQ shop. I had a plate of double meats (CharSiu + BBQ Duck) on rice last time. Taste-wise, it’s just okay, and certainly not on the great side and too salty. Quantity wise, half of the BBQ duck pieces they gave me had either no meat or too fatty and thus inedible. That’s why I didn’t go back since then.
I like the soy chicken here. its the best ive tasted..the other dishes to me tastes the same.. c”,)
Red Star still has some of the best BBQ duck I’ve had in Vancouver.
I’m drooling…
Congee Noodle House also does good BBQ pork and BBQ duck. I like that they serve the BBQ pork with fried salted peanuts.
The reason they only roast the ribs/belly area is because that is the best part. The majority of people who order roast pork will only want the ribs so if they roast a whole pig, there will be lots of parts that wont sell. However, it makes sense for Parker Place to roast the whole pig because they are also a butcher shop, so they won’t be ordering only just the ribs from their suppliers.
I like both HK BBQ Master and Parker Place, but I prefer ordering roasted pork from BBQ Master and BBQ pork from Parker Place. Both places have excellent BBQ pork and roasted pork, but BBQ Master’s char siu is way more expensive (7.99/lb) compared to Parker Place (4.99/lb). That’s a huge difference. As for the roasted pork, because Parker Place roasts the whole pig and everyone wants only the ribs, they have to do something with the other areas like “sa lei dook” (lower back and butt) which are lean and less popular. What they’ll do is chop up a lot of the “sa lei dook” beforehand and add some pieces to your order. They do it so seamlessly that it is very easy to miss, especially on busy days when there is a assistant helping the guy who chops. Next time when you line up, observe how as he is placing the roasted pork into the container, he would add the “other” pieces from a well hidden corner. Note that he would weight the meat AFTER he has cut them up, not before like when buying BBQ pork.
Parker Place for roast pork… eat it on the walk across the street, while it’s crispy and hot and you’re hungry, and buy the char siu at HK BBQ Master… and stop in at the Public Market on the way home, get some of those candied roasted chicken livers that the place in the back sells.
Giving me an entrepreneurial idea here, Dylan.
Get meself a food cart, park it off Leslie Road. Surround the cart with a few rickety old stools, wooden chopsticks in bamboo tubes. Then I buy the best BBQ items from Parker Place and HK BBQ Master, fresh at top of every hour. Food cart is equipped with hot steamed white rice and fresh-cooked gai-lan. And vats of “jhup” ……..
I’ll be rich !!!
Can I buy shares in your food cart?!!!!!!!
Hi Ben, great picture makes one drool.. I agree with the owner regarding belly pork being the only way to consistently guarantee a super crispy skin. Its to do with the fat/lean ratio. The way to get it not oily is to make sure the skin is well scored so that all the fat liquifies during the roasting process and comes out through the top of the skin leaving the skin really crispy and the meat lean and moist. Well thats how I roast them anyways, that way I dont get a thick band of fat in between the meat. I roast large quantities for my family that I usually buy a whole side flank plus belly of pork to roast at the supermarket for about £20 (dont know how much that is in $)
Hi All: I went to bed last night after having cleared reviewing all comments and then pow! This morning I see tons of well written comments. When I started this post I mentioned how passionate people are when it comes to roast pork, I underestimated exactly how passionate you are! LOL! Love reading all your comments … they take this whole debate to a whole new level of science! 🙂 Ben
All the food you ordered looked sinfully delicious, not only the half duck. Although I think it was the best. And all these were quite cheap. Great looking dishes, by the way.
Hi Ben, I would say that “geli” translates to “send shivers thru my body” or “creepy” or “ticklish shivers”?? hahahaa.. this is how I feel when I say “geli”.. What about “jelak”? How would you translate this?
LOL! Perfect translation! Dank u zeer veel.
Hey Ben! Check out Yu Kee. It’s ard the neighborhood. If you are coming down, let me know and we can meet! It’s been so long since I’ve seen you. Good soy sauce chicke, siu yook and roasted duck.
What a yummy read! I’ve gone through twice but there seems to be no mention of any jhup when you buy the cha siu and I guess siu yook doesn’t come with any. We used to make a soy mix with the container of jhup that came with the cha siu from Chinatown. This would give everybody an equal chance at the jhup. I mean, a tiny container for 5 people; not really enough to go around especially for rice. Maybe the owner uses some of the jhup in his special soy sauce.
BTW, does anybody have experience with undercooked siu yook and what do you do about it?
Quite often I get the ginger/green onion “pesto” for the roast pork. It’s meant for steamed chicken, but works well on the roast pork too.
Oh, yes! The ginger/green onion is quite tasty. Husband is old school and uses premium oyster sauce which I feel over-powers rather than enhances the flavour of the meat.
“Pesto” … like that name for ginger/green onion. 🙂 Ben
Hi Liz: For undercooked Siu Yook, you can nuke it in the microwave. Either that, add to fried rice. Ben
Well, yes; it must be cooked further but doesn’t that destroy the taste of the product? I guess it’s a given that you don’t return to that BBQ store again.
Hehehe, Liz … I was just kidding. 🙂 Ben
it’s a bit pricy
last time i went to this 2 sunday after church it’s not as good as before anymore
my bf agree too
Regarding the sweet soy sauce “juap”, it’s actually quite simple. I usually use a 1/2 cup mixture of light soy sauce and 1/2 cup mixture of dark soy sauce. That soy sauce mixture is diluted about 3:1 with water. I also add a few big chunks of rock sugar to sweeten the mixture and add star anise, schewian (?) peppercorns and couple of tablespoons of rice wine. Boil till sugar melts and can use to braise chicken or anything else you want. Enjoy!
Hi Patricia: Sounds like a nice concoction. Add in Sichuan peppercorn huh? Interesting. Ben
Below place rank no. 1 to me & the Parker place BBQ is no. 2 . I’ve tried HK BBQ master long time ago but they’re not there at that time but I’ll definitely give it a try again.
Lee Loy BBQ Meat Company
419 Gore Avenue
Vancouver, BC V6A 2Z4
Neighbourhood: Downtown Eastside
(604) 685-6025
When in Chinatown and I need to get BBQs, I go to Money Foods/BBQ (corner of Gore & Keefer, same company as the one on Fraser near 49th) or Sing Chong Food Ctr. (few doors west of Money on Keefer).
HK BBQ Master is our go-to place for roasted pork. I appreciate that they ONLY serve the belly. It guarantees that whenever I show up, I will get a good cut of pork. At places that do the whole pig, if I don’t get there in time, I’m often stuck with the not-so-good cuts. Boo!
Wow, Love of Eating … I am surprised that you also know these BBQ shops so well even though you live in Kamloops (or Kelowna?). 🙂 Ben
LOL. Umm…We are originally from the coast! I used to live in Richmond! I’ve only just moved away in the past few years!!
Hi Ben,
I am not sure if they will sell you just the crispy skin from the roast pork. At banquets, when suckling pig is the main feature, it is only the crispy skin that is served, no meat. Kind of like peking duck with skin and no meat.
So you are not the only one who wants the skin, the rest of the world wants it too but is putting up with the meat just to have the skin!
Yeah, Oliver. I wish someone would one day bio-engineer a species of pig that is mostly skin. I can imagine it will be a pig that is flatter (bigger skin surface) and the skin is all wrinkly. That pig will help satiate all of us. Ben
Hi Ben My wife and I love HK BBQ Master,So We voted twice for it one each.I guess Parker Place does not have the mass following
What?!? You voted twice, Pinoy Gourmet? I gotta get Suanne and Nanzaro and Arkensen to vote too. Sigh … HK BBQ Master is running away with the most number of votes. The way I am reading the results is that the world at large had not picked up on the finer points of enjoying really good Roast Pork. Yeah, that is the only explanation I can think of. 🙂 Ben
lol i love the meatcentric descriptions “exquisite” and the like … chowtimes at its most eloquent.
what I didn’t care for was how all the waitresses tried to up-sell the soup that they had. not to mention they do not tell you it costs $$.
and they should include soup+noodle to go with their siu mei.
Well, it’s about personal preference.
I like the HK BBQ Master better. I don’t like the Parker Place – their roasted pork tastes bland and dry and BBQ pork also tastes dry.
I also like the lean BBQ Pork from Chong Lee (Victoria/49th). It’s only $3.75 per pound if you chop it yourself. I tend to like lean meats over fatty meats and they use a pretty lean cut. I like theirs better than other Chinese BBQ joints along Victoria that I’ve been to.
You mean BBQ pork and not roast pork, right ? $3.75 is really cheap, and I certainly don’t mind CIM (chop-it-myself). Almost at every place I ask for extra thin slices but they always come too thick and irregular.
Yes, it’s BBQ Pork, not roast pork.
B&S,
GReat write up. Definitely the best HK style BBQ place in Richmond; don’t know about all of GVA though. I try to get some “bun fai sau” BBQ belly everytime we visit Van. Ya’ll are so lucky here. The shop started out in an obscure place called Poco many years ago.
Michael
Cowtown, AB
After what might be a 2-3 year hiatus, I went back to HK BBQ Masters last week for their roast pork. In the past I usually ordered a 2-item combo (bbq pork, bbq duck, or one of the chickens). But this time I honed in on the roast pork, on rice. Heavenly. The layers of lean(er) meat and fat between the ultra-crispy skin and bottom layer of meat is incredible. One major flaw, that one flower of broccoli on the plate was an unnecessary guilt-inducer.
I saw many couples/tables order a plate of roast pork straight-up and plate of gai-lan/veggies and simply eating the pork with separate bowls of rice.
I really like how the room is small which makes it very easy for the servers to attend to you, top up the tea cup, etc.