Siu mei – think deliciously cured meats hanging in restaurant front windows, dripping in their flavourful juices – is one of Hong Kong’s signature cuisines. Here are some of the city’s tastiest purveyors of these carnivorous delights.
Opening its doors in 1958, Yue Kee marks the cornerstone for drool-worthy roast goose. The tantalising meat glistens with a thin and crispy layer of skin atop and a thin layer of fat beneath, resulting in a tender and succulent piece of goose. Pair that with the homemade plum sauce, and you’ve got a piece of classic Hong Kong food culture. 9 Sham Hong Rd, Sham Tseng, 2491 0105/2491 0751.
Compared to its namesake (only in English, that is), this Yung Kee is more local favourite than star-studded establishment. There’s an array of dishes on the menu like clam soup and stir-fried crab, but one thing that is the pride of the restaurant is their roast pork. The skin is crispy as expected but it’s the choice cut pork belly and the fine layering between fat and meat that makes these morsels scrumptious. 118-120 Fuk Wa St, Sham Shui Po, 2387 1051.
If you’re salivating for some sizzling beef strips and piping hot meats, marinated in spicy sweet sauce, you’ve come to the right place.
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