"Cantonese preserved meats, known as siu laap, refers to a collection of air-preserved pork, ducks, and sausages, often seen hanging in the window of restaurants to invite your admiration and patronage. In the middle of the last decade, Hong Kong cafes appeared in Chinatown and its fringes, offering specialties that included siu laap selections over rice, and the same meats made into steamed, over-rice dishes called bo zai fan, in addition to noodles and soups. King’s Kitchen was one of the best, appearing in 2015 and quickly becoming a neighborhood favorite (there’s another location in Sunset Park). For $8.50, one can select any two preserved meats, which are then sliced and spilled over rice, along with a barbecue sauce made from the drippings. Bok choy is provided as a side dish, and diners may request goeng jung, a salty and gingery scallion relish." - Eater Staff
