Hong Kong Roast Pork

One of the daily rituals people in Hong Kong are accustomed to is seeing whole roasted duck, chicken and pork hanging by metal hooks in storefront windows; they will often pop in to get a styrofoam container to go, or just eat it right there. Four years ago, on my first visit, I hired Daisann McLane, the Founder of Little Adventures Hong Kong, to take me and my family around to eat dim sum and do some market exploring. This week, she just wanted to show me a few spots that warranted attention. One of them was Sun Yuen Hing Kee, only a 10-minute walk from the busy Central District, and really close to my hotel. It’s a Bib Gourmand (good bargain, not a starred restaurant) in the local Michelin Guide, because it really just does one thing extremely well, that is, roast whole pigs and ducks, keeping the meat moist while the skin somehow has that magical crispness that is elusive to inferior cooks. The Cantonese love roasted meats, and this family-run operation does everything right: they roast everything in-house and employ butchers who know every nook and cranny of the pig, extracting all of its glorious flavors. Here’s a short video I made about the place:

Sun Yuen Hing Kee

327 – 329 Queen’s Road Central