Calling all food enthusiasts from around the globe: Venture into the heart of Hong Kong's culinary scene to experience the art of 'Siu Mei' (燒味). This isn't just about food; it's a journey into a time-honored tradition that transforms ordinary meats into extraordinary dishes. Picture meats marinated in a symphony of spices and sauces, then expertly roasted over an open fire or in a rotisserie oven. Imagine biting into a crispy skin to discover succulent, flavorful meat underneath. This isn't a mere meal; it's a delightful encounter with the soul of Hong Kong - an encounter one must not miss while in this vibrant city.
Our Recommendation
The following are some must try Siu Mei when you visit Hong Kong:
Roasted Goose(燒鵝)
This dish embodies Hong Kong's culinary art. Marinated in an array of spices, the goose is roasted in a furnace, leading to a remarkable contrast of textures – a crispy exterior encompassing tender, juicy meat. Serving usually includes a side of tangy plum sauce, offering a sweet and sour contrast to the savory goose.
.JPG)
Char Siu/ Barbecued Pork(叉燒)
Undoubtedly the star of Siu Mei, Char Siu gets its name from its traditional cooking method – "fork roasted." This dish utilizes the pork shoulder cut, marinated in a sweet and savory sauce before roasting. The end product offers tender meat with a slightly sweet, caramelized exterior. Savor the "half fat half lean" combination – an established favorite among gourmets.
Siu Yuk/ Roasted Pork Belly(燒肉)
Differing from the honey-coated Char Siu, Siu Yuk includes whole pig preparation, with the pork belly deemed as the ultimate delicacy. It features a crispy, blistered skin, thanks to an elaborate preparation process. Served in bite-sized pieces, it showcases the perfect layering of crispy skin, fat, and meat, offering a sensation difficult to resist.
Siu Ngap/ Roast Duck(燒鴨)
Roast Duck, along with Roasted Goose, hold a central position in Hong Kong's BBQ family. While similar in preparation, each offers distinct textures and flavors. Duck meat tends to be fattier, providing a juicy and rich texture, whereas goose meat is leaner. A Roasted Goose yields more meat, making it a preferred choice for larger groups.
.jpeg)
Poached Chicken with Scallion Oil(蔥油雞)
This dish, though not grilled or roasted, holds an esteemed position in the Siu Mei family. Marinated chicken turns silky due to steaming. Served with scallion oil dipping sauce, it provides a subtly layered flavor profile that complements warm rice or noodles.
Roasted Squabs(燒乳鴿)
The Roasted Squabs complete the tantalizing Siu Mei lineup. Marinated young pigeons are fried in high-temperature cooking oil, resulting in a thin, crispy skin and tender, flavorful meat. This departure from roasting provides a unique, non-greasy taste experience. The preparation involves marinating in brine, air-drying, and deep-frying, a process that ensures a perfect crispy skin while keeping the meat inside succulent. A must-try for every adventurous food lover.
