Why char siu is old Hong Kong’s classic comfort food – and how top Michelin-starred chefs are keeping it in foodie vogue today

Hong Kong Origins Stories

  • Shifting tastes since the Zhou dynasty mean there are many recipes for Cantonese barbecued pork, evolving over centuries from skewers and ‘floor scraping’ fat to imported Iberico
  • Top chefs including Goose Manor’s James Ng, Tin Lung Heen’s Paul Lau Ping-lui and Menex Cheung of China Tang Landmark share their meaty secrets

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