Sun Kwai Heung BBQ food

Not the worst but it did not match all the hype. I ordered "2 meat choices with rice" for $55, and all they gave me were odds and ends and filled the space with rice. I got some really fatty pieces and some unedible burnt ends. I felt like they gave me all the offcuts. Initially I wanted to buy just the roast meats without rice, but they have a minimum order of $80 for cha siu，$100 for siu yok and I just couldnt finish that amount. I definitely got jipped and felt it wasn't a fair price for what I got. Was disappointed overall and would recommend a better option in sherngwan.

Sun Kwai Heung BBQ — quite possibly the best melt-in-your-mouth char siu I’ve ever had. Just two tiny tables, you’re in and out in under 10 minutes, but boy it’s worth the trek. When Lucas Sin tells you to go, you go. Forget babies, more people should give birth to char siu if it tastes like this one.

I was recommended to try the char siew at this place by 2 different YouTubers (Lucas Sin and Alderic). The shop is located at a residential estate where tourists normally wouldn't go. The sight of the char siew was glorious when I reached. The shop only has 2 small tables that can squeeze 3 people each, hence I was really lucky that they were both empty when I reached. Even though I showed them a screenshot featuring 4 different cuts, they ended up serving us 2 cuts. One was a bit more fatty while the other was leaner. Both were really good and melt in your mouth quality. The sauce that came with it also went very well with the rice. If I lived nearby, I would probably be eating this quite regularly. The only minus was the shop's floor being quite slippery, and I suspect it's the oil from all the meats. That said, this char siew is worth a visit and I might not be able to eat other char siew after trying this. A must try if you visit Hong Kong!

The best char siu (BBQ Pork) in Hong Kong. We ordered a less fatty cut of pork and it was still very juicy. The sauce was awesome. Just the right amount of sweetness. A film crew was just there. This place lives up to the hype. Make the trek to Chai Wan!

The meat is so tender and juicy. The taste is also authentic, the meat is literally melting inside your mouth. However, the place is so small, they only occupy 6-8 people to dine in.

Juicy and succulent Char Siu with rice. Simple and delicious. Will try others next time, but will have a side of Char Siu as it was so good.

If you're a fan of BBQ pork, roast pork, roast chicken, roast duck and other roasts, then you need to check this place out. This place is old school traditional BBQ meats that's quite hard to find now in HK. The flavours from the meats brings me back to my childhood. I really savoured that delicious familiar taste lasted in my mouth. The caramelised burnt fat on the BBQ pork was just something else! Now this place isn't exactly on the right pin on Google maps. You'll need to go around the corner to find it. From the MTR station, you just need to cut across the park and then walk a couple of short blocks. The interior has 2 tables which can each sit 3 people. This place is tiny and was designed for take away. Prices are relatively cheap.

Kudos to this place — old school and has kept its quality and charm. Visited after seeing on a YouTube video and didn’t disappoint. Siu yuk (crispy pork) was the best, alongside the chasiu (sweet roasted pork). Try their regular and fancy crispy pork and you’ll realise they both have their own merits and are equally good. One costs 2x of the other ;) Ain’t cheap especially if you takeaway some meats.

Best Char Siu I have had! Most places get to good char siu by being extra fatty but this was lean and tender and exceptionally flavored. Make sure you bring cash! I tried to setup Ali pay but it wouldn't take the payment. Thankfully proprietor allowed us to go back to hotel to get cash and come back to pay our bill...

This really unassuming roast meat shop is considered to have one of the best char siu in Hong Kong. Chai wan is not a place you would visit unless you live in the area, which is a good thing as the lines are reasonable and the prices aren't inflated. There is limited seating so it's best to come in a small group or do take away. Food: 4 stars Value: 4.5 stars Overall: 4.25 stars Recommendations: char siu, goose, duck leg It is definitely one of the better versions I have had and is comparable to the more high end iberico pork versions served in the Michelin restaurants. The char siu is not sweet at all and you get that nice touch of sweetness from the dipping sauce which is very good here. The consistency is not as thick as most places and has the right level of sweetness. I also had the duck leg here and that was also great. For a place with this type of reputation the price point is quite low. Usually when places in HK have a following the prices are at sit down restaurant levels. So I would be dissuaded by the fact that the price is slightly higher than in the cooked food center. Next time I do want to try the suckling pig.

I was in Chai Wan killing time while waiting for my car to be repaired. The mechanic suggested getting a taxi out of here, but I was determined to find something special here. An unguided walk revealed government housing and old peoples' care facilities, and not much that caught my eye in the way of food and shops. Think Sheung Wan without the charm. In desperation I turned to Yelp, and up popped this place. No English menus, but the meat spoke for itself. One of the chefs had enough English (and sense) to point out the best cuts of the day and dropped a couple of ample samples on a small mound of rice. Some Hoi sin sauce on the side. Crunchy skinned roast pork with melt in the mouth far below. Tender meat, no chewiness or nasty sinew. Cha Siu was super tender, not dry at all. The connecting fat was a revelation! This is way off the beaten track, but for the adventurous it is well worth the effort.

新桂香燒臘 (Sun Kwai Heung) is definitely one of the greats in town! Too much media attention was focused on Joy Hing. Heck even Anthony Bourdain went there for Layover: Hong Kong. So disinterested foodies have took it upon themselves to seek the next best thing, perhaps slightly less crowded, less visited by tourists, and something with far more local flavor. Thus 新桂香 came to the rescue for many. An MTR ride to the eastern end of the line to Chai Wan could easily take 30 mins if you are somewhere past Central, and then a little bit of walking from the station to get to the roasties deli shop, which is situated in a residential complex right off the main street. Therefore, a commitment of your time, and some energy requiring you get off your lazy arse and walk, is required to savor some the best roasties from a neighborhood deli. On a cool overcast day back in January, I decided to fit 新桂香 into my eating schedule. After reading about it online from abroad and salivating from the vivid descriptors by others, I knew I had to make a special pilgrimage to the local holy shrine of porktastic porkgasms. I sat down and inquired about the 3 piece cha siu, which is a certain cut of the pig where the slices are basically round, 3 pieces, joined together at the ends by a little fat and tendon. Ridiculously tender and top notch marination. Think of it like this O - O - O O = cha siu - some connective tissue or fat. Doesn't matter, it's goooooooood! I was very lucky that the head butcher/owner in charge told me they had some although it had been sitting out for a couple hours, and that if I were to come back about 2 hours later, than a new batch would come out of their roaster for premium porkgasm experience. Dood I am starving, I cannot wait another 2 hours! I was on vacation, what the hell, upgrade it to an entire entree plate! Now part of me feels guilty, because most of the locals can only afford a rice plate or at most a 2 meat combo rice plate. This is not exactly a super wealthy part of the neighborhood. Needless to say, when you request the good stuff, they charge a bit of a premium, but the staff were super polite and courteous, and gave me a free bowl of rice. Unfortunately they ran out of house soup, maybe next time! The cha siu rested on a bed of marinated soybeans which is a very classic and traditional plating approach. Unfortunately you don't see this hardly or anymore in the USA. The staff were also rather amused that I was taking a ton of pictures of the meat, and one of the butchers even helped rotate the giant slab of crispy skin roast pig so I could get a better view! Ble$$ his heart. The cha siu here has a tad stronger marination than other places, but luckily I enjoyed it very much. It is not as sweet as Bor Kee in Sheung Wan, although to be fair my cut was not the typical kind. This style is probably more on the savory side, perhaps just a touch too salty....but you can also taste the freshness of the meat (despite it being out of the roaster for a bit). Whatever juices were on the plate, made the rice taste even better. Bor Kee's half lean half fatty cuts were far more tender than here but if you enjoy a nice bite and chew (but not overbearing), the texture is otherwise great. I cannot remember the exact price of the plate of goodness, but it probably went into the $100+ territory, which for Hong Kong is not cheap at all. But I'm shocked that after having this, that I cannot even find a quality slab of cha siu in California that comes anywhere close. This place is worth coming back a few times. Supposedly the rear "brisket" cut of cha siu (non pork shoulder) is also worth trying. So if you can converse in Cantonese with the butchers, and want the optimal experience, find out when the goods come out of the roaster, even if it clashes possibly with typical meal hours. Too bad they don't facebook or tweet.