Want an authentic taste of Hong Kong? Check out some of the city's best siu mei restaurants
Ask a smattering of locals "What is Hong Kong's signature cuisine?" and one of the top answers is certainly going to be siu mei (燒味). It's a catch-all term for those mouth-watering roasted meats hanging in a restaurant's front window, deliciously flavoured, cured and dripping with palatable juices. If this embodiment of scrumptious Canto cuisine has already triggered your appetite, read on to see our picks of the top siu mei restaurants in Hong Kong.
Chop Chop
Where Shop 3, 18 Wang On Road, North Point
This modern-style siu mei diner delivers traditional cuisine in a fun contemporary setting. Headed by chef Dai Lung, whose meticulous cooking inspired the char siu dish "sorrowful rice" that featured prominently in comedian Stephen Chow's 1996 film The God of Cookery, Chop Chop's signature dish is the roasted pork belly char siu rice (HK$80), acclaimed for its delicate texture, succulent meat and remarkable juiciness. Other standout dishes are the restaurant's roast goose (HK$250/half) and crispy pork belly (HK$90/half-catty).
One Goose
Where 228 Ki Lung Street, Sham Shui Po
This innovative, newly opened restaurant is a diner that has set out to revolutionise the traditional siu mei. One Goose's exceptional black pepper-seasoned roast goose ($120/half) is an impeccable blend of East and West, while its roast goose cooked with the in-digenous Chinese herb Angelica sinensis ($120/half) is another standout with a distinct flavour. A top tip is to order the lower quarter of the goose (instead of the upper), since that's where the meat is the most succulent and tender – it's a well-known technique used by many locals. Coupling the appetising siu mei with the restaurant's classically posh interiors, you'll definitely enjoy this one-of-a-kind dining experience.
Yue Kee Restaurant
Where 9 Sham Hong Road, Sham Tseng
Sham Tseng is well known for its roast goose restaurants – and Yue Kee is the most coveted spot. Since its establishment in 1958, Yue Kee has been run as a family business. Today, the second generation of ownership insists on creating its roast goose (HK$175/half) in the most traditional way possible, with the bird sourced from its eight privately owned farms in China. All the while maintaining a divine quality level and a steady supply, the restaurant char-grills the goose according to an exclusive recipe, which lends a distinctive smokiness, with a thin, crispy skin topping some seriously succulent meat.
Luen Fat Restaurant
Where 17 Market Street, Tsuen Wan
As unfussy and unpretentious as it gets, Luen Fat is a time-honoured spot. The restaurant has retained a fierce group of loyal customers who come in droves for the shop's delicious honey char siu (HK$105) and tantalising roast pork ribs (HK$120), always resulting in a long queue outside the restaurant during peak hours and Chinese festivals. Its simplistic layout and rustic furnishings embody the traditional siu mei restaurant
