Sometimes you just need to treat yourself.
A succulent Twin Combo which you can choose between soya sauce chicken, roasted duck and roasted pork. I absolutely loved the crackling skin of the roasted pork which was a great contrast to the squishy and soft layers of fat and meat.
The chicken was packing flavour right to the bone. The meat was plump and juicy giving it a great bite to each slice. I'll definitely be back to try the char siew and duck! 😋
This cha chaan teng along Victoria Street is helmed by an esteemed chef who was previously the number one barbecue cook at The Excelsior Hotel and Convention Centre in Hong Kong, so you can expect the roast meat to be excellent. If there's only one thing to get on the menu, let it be the Pork Belly Char Siew ($16), a personal favourite of our Burpple Tastemaker Russell Leong. He describes it as "thick slices of wobbly, fatty porcine perfection with a fat to meat ratio of nearly 1:1, charcoal roasted to gluttonous glory before taking a dip in a sweet, honey-infused sauce". Thankfully, it's not as oily as you'd expect it to be, and the luscious, melt-in-your-mouth fatty bits together with the tender meat is best shared amongst two people. Otherwise, come with a group of friends and have the Four Heavenly Kings Platter ($48) to share — it comes with crispy roasted duck, soy sauce chicken, barbecued pork and crispy roasted pork.
Avg Price: $10 per person
Photo by Burpple Tastemaker Russell Leong
A promising dish on the menu, this is bacon with yam wrapped within.
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The pork belly is marinated with sweet savory sauce, while the yam within was soft and mushy. If only the pork belly could be more roasted and more crispy, this would be a great side dish with a more pronounced contrast in texture. Nevertheless, this may appeal to those who prefer a more chewy and seamless texture.
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The House of Roasted Duck serves up the whole gamut of roast meats alongside their eponymous quackery, and this plate of pork belly char siew ($16 for this whole platter) is one of their most in-demand offerings.
Well marinated, thick slices of wobbly, fatty porcine perfection with a fat to meat ratio of nearly 1:1 are charcoal roasted to gluttonous glory before taking a dip in a sweet, honey-infused sauce. The fat was unexpectedly addictive instead of repulsive, as it was thoroughly cooked through and most of the oil had been rendered out, while the tender meat had been fully infused with the sweet and savory notes of the marinade.
There's no crust of char surrounding this particular char siew, unfortunately, but I caught a few wisps of the smokiness of the charcoal with every bite. It's more sweet than savory, but it's still absolutely ambrosial, and your tastebuds will thoroughly enjoy this fatty trip to Flavortown.
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Using a better cut of the meat, this char siew is more tender while having an exterior that is gently grilled such that there is a delicate charcoal smokiness.
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The flesh is 肥而不腻, meaning it's fattier than typical char siew but it does not feel oily. U know some of us, including myself, would prefer the crust to be more charred, the chef has chosen to grill it to the extent that the exterior is black but not completely chao tar. Although not my preference, I think it's a technique with precision. The charcoal scent is definitely still detectable.
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One of the better char siew around. Not as crispy as Mitzo, but this has a charcoal scent that was missing from Mitzo's. Not as deeply flavoured as Char's marinate, but this has a less oily cut and it has some crisp to the exterior. Not as crispy and smoky as Roast Paradise's, but this flesh has a lovely texture and is much juicer. Ultimately your personal preference would determine how much you like the finesse executed here.
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They are named for their roast duck, but I say we preferred this more out of the 3 roasts we tried here. The Char Siew here has a fairly good balance of lean meat and fat. Probably why you pay more for this Premium BBQ Pork Belly. It's a good cut and sliced to the right thickness. Succulent, bouncy, with that smoky sweet-savoury glaze. 💫
The only gripe? The exterior could be more charred with that smoky aroma that seals the deal for the best char siew. Not cheap at $15.50, but this is good for two with a staple. Extra tidbit: It's said the chef hails from running The Excelsior Hotel kitchen in Hong Kong #burpplebugisunder15 #burpplebestbugis
