Invest to Settle in Hong Kong and Taste Hong Kong Cuisine: Hong Kong people have an exaggerated love for roasted meats: previous surveys show that on average, Hong Kong residents eat roasted meat every four days. Even if we consider that each serving is only 100 grams, Hong Kong people consume 66,000 tons of roasted meat each year! Shocking, right? Don’t panic, today I will introduce the best roasted meats in Hong Kong for our immigrant friends who love this type of cuisine.
Roast Goose: Yung Kee Restaurant
The pioneer restaurant in the roast goose industry (established in 1942), the exquisite cooking techniques honed over the years are as precise as a clock: each roast goose is cut with a total of 72 cuts, neither more nor less, and the goose is stuffed with 15-year-old dried tangerine peel. Coupled with the insistence on using traditional charcoal roasting, the roast goose comes out with a unique smoky aroma from the charcoal.
The marinated yellow beans served with the roast goose also showcase the skill involved; one bite of roast goose followed by a bite of beans makes it impossible to stop. However, the marinated yellow beans are only available in the evening, while peanuts and other quickly prepared side dishes are offered at lunchtime.
Roast Pork: Café de Coral
Roast pork can actually be divided into two types: roast suckling pig and roast meat. The "meat" in roast meat refers to fully grown pigs, particularly the meat from the rib area, which is especially tender. Therefore, when we refer to "roast meat," we generally mean the meat from this area, also known as "roast belly."
Café de Coral has many locations that excel in various roast pork dishes. Food columnist Leung Ka-Kwong has recommended their "Five-Layer Crispy Belly Four Treasure Rice" because it showcases the skills of various roasted meats on a single plate of rice, making it a delight to eat.
Char Siu: Western Garden Restaurant
Char siu is also a type of roast meat, but it requires specific cooking tools: using a steel fork to hold the meat, then roasting it over a fire. Unlike roast belly, char siu often uses the shoulder meat (which is more delicious when roasted directly). During the grilling process, red char siu sauce is brushed on the surface of the meat, and as the meat cooks, the aroma of the sauce wafts through.
Kylie, who has published five cookbooks and is known as the "Goddess of Eastern Cuisine," recommends the char siu from "Western Garden Restaurant," famous for its "Brother Char Siu." If you have a fondness for char siu, you must come and try it.
Currently, it is the "Hong Kong Wine and Dine Month," and just as the name of this festival suggests, exquisite dishes cannot be without fine wine.
If I must recommend the best wine to pair with roasted meats, of course, the first choice is wine. For red wine, you can choose Bordeaux, Burgundy, or Rhône Valley, which have more direct flavors, while for white wine, consider Chardonnay or aged Sauvignon Blanc, which have some oak aroma. A delicious piece of roast meat followed by the fragrance of wine locking in the flavors on your palate... Is there anything better than this?
It can be said that the passion and dedication of Hong Kong people for roasted meats have created these culinary delights today. Chefs work tirelessly to improve their cooking techniques to provide everyone with better roasted meats. Today, the roasted meats in Hong Kong have become increasingly perfect, thanks to the collaboration between diners' chopsticks and chefs' flames.