If you’re looking to find the best char siu pork in Hong Kong, one of the city’s best Cantonese chefs might just have the answer.
Char siu or barbecue pork is simply a quintessential Cantonese favourite. There are so many things to love about this dish. Its crispiness to its sweet glaze and smoky flavour, right down to the tenderness of the meat. A true classic and truly one of Hong Kong’s most beloved dishes. For this month’s edition of chef recommendations, we ask chef Paul Lau of two Michelin-starred Tin Lung Heen for his suggestions. He lists down his top picks for the best char siu in Hong Kong.
We’re going to bet that when asking about one’s must-try or even, favourite Hong Kong food, at least one answer will be char siu. While the dish has its own version in other places, it originated in Guangdong. It is a staple in many Chinese enclaves and communities around the world in Chinatowns and of course, right here in our fair city. You’ll find them in markets, stalls, the bustling downtown, family-run eateries, and more. There’s no shortage of char siu and as we like to believe, no bad char siu. But each chef also has their way of making char siu. Our top char siu spots are listed here but we also sought the expertise of chef Paul Lau of Tin Lung Heen for his recommendations.
Chef Paul is one of the top Cantonese chefs in Hong Kong, being a master of Chinese culinary arts. He boasts over 40 years of experience under his belt, spanning across Beijing, Shanghai, Guangzhou, Dubai, the UK, and of course, Hong Kong. He has worked on some of the leading hotel chains in the world before landing in Tin Lung Heen.
“Being a chef is not a job. It’s all about passion. Passion keeps you motivated to maximise your talent and to create the best food for your diners,” he said. Find out his recommendations for the best char siu in Hong Kong—tried and tested by an expert.
Chef Paul Lau shares his picks for the best char siu in Hong Kong
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Tin Lung Heen
The dish: Barbecued Spanish Iberico Pork with Honey
Chef Paul’s first recommendation starts with his very own masterpiece at Tin Lung Heen. The two-star Michelin restaurant serves refined Cantonese cuisine. In fact, the char siu here is one of its signature dishes. Succulent, tender, melt-in-your-mouth, it’s all you can ever ask for. Imagine having that amidst the dramatic backdrop of Victoria Harbour and the Hong Kong skyline. Simply put, it’s chef’s kiss.
“The inspiration for Tin Lung Heen’s signature barbecued Spanish Iberico Pork with Honey came from liking of Iberico ham. I realised that other parts of the Iberian black pig would be good to be used in local cuisine. So, I tried using its two shoulder cuts to make char siu.
One portion of the barbecued pork is made with only the two prime cuts of the Iberian black pig’s collar. The pork is first marinated with sauces for half an hour, then eggs and cornstarch are added. It is roasted over high heat for 20 minutes, then cooled down and a glaze of maltose is applied. Finally, the pork is further roasted over high heat for 5-8 minutes to get its crispy outer layer.”
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Sun Kwai Heung BBQ Food (新桂香燒臘)
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The dish: Barbecued Pork
Sun Kwai Heung BBQ Food is known for serving Cantonese-style barbecue items, most especially the charred and succulent char siu. When it comes to the best roast meat shops, one can’t simply turn down Sun Kwai Heung. And chef Paul agrees.
“The ‘three pieces’ char siu is made from the finest shoulder cuts of pork. The fat and lean portions are evenly distributed, with a soft and tender texture that retains a pleasant mouthfeel. The fatty char siu, also known as “a slice of heaven”, has the highest proportion of fat and melts in your mouth. It is cooked using fresh pork delivered daily.”
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Yung Kee (鏞記酒家)
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The dish: Premium Barbecued Pork Belly
Smacked right in Central, it’s difficult to miss Yung Kee when it’s practically waving at you. This restaurant boasts humble beginnings, starting as a modest cooked food stall. Now, it’s a renowned restaurant that specialises in Guangdong cuisine. While it’s known for its roast goose, you can’t go wrong with the char siu here too. After all, it’s serving preserved family recipes for charcoal-grilled barbecue meats for decades.
“Premium Barbecued Pork Belly is made with a marbled pork belly. Yung Kee is known for roasting its barbecued pork over a live fire with charcoal, and the marbled pork belly is glazed with honey and nicely charred. It is delicious, juicy, and sweet with a long-lasting aroma.”
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Joy Hing Roasted Meat (再興燒臘飯店)
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The dish: Barbecued Pork
It’s in the name. Joy Hing is an expert when it comes to roasted meat, especially roast pork. It’s loved not only for its taste but also for its price. Chances are, you’ll find a long queue outside the restaurant, a sign that a place is offering something really good. The fact is, it’s also been tried and tested throughout the years. Joy Hing traces its roots to the late 1800s, starting as a family-run business in Guangdong before moving to Hong Kong in the early 1900s. We heard the late Anthony Bourdain was a huge fan too.
“When you bite into the barbecued pork, it is still very tender with a juicy mouthfeel. The outer layer has a slightly charred aroma, and the overall layered texture is superb.”
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Tai Wai Dining Room (大圍小館)
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The dish: No. 1 Char Siu
This Bib Gourmand-listed eatery sure has some heavy-hitting nostalgia. Inside the kitchen is even more of a prelude to a delicious feast. A hotspot for its dim sum menu at lunch, it also has generous servings complete with an up-market feel. There are plenty of classic dishes to try here including its cheeky-named No. 1 Char Siu.
“The char siu is made with a premium pork collar butt and number one shoulder butt. Marinating the meat with hoi sin sauce, ground bean sauce, sesame sauce and garlic, then doing a second marination with liquorice powder enhances the charcoal aroma after roasting. The barbecued pork also has an even distribution of fat and lean. Plus, the thick-cut char siu has a rich and tender texture, while the skin is crispy and crackly, with a slightly charred edge.”
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Image credit: The Ritz-Carlton Hong Kong
Frequently Asked Questions (FAQs)
Char siu bun and soup noodles with char siu are among some of the most dishes that include char siu.
Five-spice powder, hoisin sauce, and light soy sauce are some of the ingredients of char siu.
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Written by
Jianne Soriano
Senior Digital Writer (Growth) - Dining, Culture & Travel
An introvert at heart, Jianne has an immense passion for storytelling. After working in Tokyo, this Filipino, Hong Kong-born native is back to tell stories about her home(s). When she’s not writing, you can find her looking for the best hojicha spots, binge-watching her comfort movies, or travelling solo.
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