[NON-HALAL]

Char siew, or Chinese barbecue pork, is one the most versatile of the Cantonese roast meats. This beloved food can be found in almost any Chinese or non-halal eatery in Malaysia – served with delicious steamed or roasted chicken rice, usually with a side of “siew yoke” or roasted pork; in dim sum restaurants; or as an accompaniment in noodle dishes such as wantan mee.

Here are some fun facts about this juicy, sweet-savoury dish. Chefs generally use pork collar to make char siew, so it stays juicy and tender thanks to its optimal meat-to-fat ratio. Roasters looking for something a bit more fatty prefer pork belly.

The typical marinade is made with soy sauce, oyster sauce, ginger, brown sugar, and spices such as star anise, fennel seeds, Chinese cinnamon and cloves. The boneless meat must be basted and glazed to achieve its mahogany glisten before being served.

In the culinary haven that is Hong Kong, char siew can be found almost everywhere, from fast-food joints to Michelin-starred restaurants, each location with its own distinct char, baste, marinade, fat and meat. For the avid traveller craving a porky fix, here are four establishments you should check out in this bustling city.

1. The Legacy House

The Legacy House celebrates Cantonese cuisine, specifically from the southern region of Shunde, which is widely considered the birthplace of Cantonese cooking.

The signature char siew – roasted twice a day just before the lunch and dinner services – is made using Iberico pork shoulder, selected by executive chef Li Chi-wai as he says it offers a perfectly balanced fat-to-meat ratio. Cut into thick, succulent slices, the char siew retains its juices and flavour underneath its rich honey glaze.

The restaurant also prides itself on char siew tailored to the tastes of its customers, offering fattier or leaner versions made using cuts from local pigs.

Check out The Legacy House’s Facebook profile here.

Address: 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

2. Ming Court

Within the Cordis hotel, the Michelin-starred Ming Court offers a wonderful dining experience with its Cantonese culinary delights.

The barbecued pork is the establishment’s signature dish and is roasted twice a day. The char siew is glazed in a thick and sticky maltose syrup that sets off the crisp charred surface.

Ming Court’s char siew is beautifully meaty and fatty, and each mouthful is soft and tender, with a punch of flavour.

The craftsman behind the restaurant’s extensive menu is executive chef Li Yuet-faat, whose dedication to elevated Cantonese cuisine and attention to detail have allowed Ming Court to maintain its Michelin-star status for more than a decade.

Find out more about Ming Court here.

Address: Level 6, 555 Shanghai Street Cordis, Mong Kok, Hong Kong

3. Mott 32

Down in the basement of Standard Chartered, Mott 32 – a former storage facility for a wealthy Chinese family – celebrates the city’s East-meets-West identity with a dramatic interior and open space.

Its char siew, which uses a pluma cut of Iberico pork, is a standout that is perfectly balanced. The meat is tender, cut into relatively thicker slices, and finished with a Yellow Mountain honey glaze that gives a touch of extra sweetness.

The kitchen roasts limited cuts every day, so call ahead and reserve a dish when booking your seat.

For more information, visit the Mott 32 website.

Address: Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central, Hong Kong

4. Sun Kwai Heung

This unassuming hole-in-the-wall is a little way out of the city; the journey takes 30 minutes by public transport but is well worth it.

Sun Kwai Heung has been running for more than 40 years and exclusively sells local roast meat. The chefs make char siew four times a day, and you’ll often find a long line of people eagerly waiting for the freshest batch.

The char siew is made with the fresh cuts of pork collar and pork belly, which will melt in your mouth with their higher fat ratio. While the slices are comparatively thinner, the meat is bursting with juice, and its flavour is balanced by a lovely crispy char.

The maltose gives the meat a beautiful marbled rosewood hue. Order a plate and pair it with the delectable roast goose and suckling pig.

Address: Shop 17, G/F, Goldmine Building Block A, 345 Chai Wan Road, Chai Wan, Hong Kong