Vicky Lau, Tate Dining Room and Mora
“My favourite char siu is from Yung Kee which is known for housing one of the city’s only charcoal-fired ovens, giving its roasted meats exceptional flavour and aroma. Since the Hong Kong government no longer grants charcoal licenses, the number of restaurants that still roast with charcoal is quite limited. This charcoal roasting method gives the char siu slightly charred, caramelised edges—definitely my guilty pleasure.
Yung Kee uses the classic collar cut, or mui tau, of fresh local pork which ensures juiciness and lovely marbling. The maltose glaze is also rich and flavourful, delivering just the right amount of caramelisation, sweetness and smokiness. The braised beans are a unique touch that soaks up the generous glaze and natural pork jus.”
