Yes, we make fun of it, but we wouldn’t blame foreigners for their eternal love for sweet and sour pork. I mean, who can resist such lovely taste. But isn’t it a bit repetitive to have the same dish every time? So here comes Sheung Hei’s chilled version.

Located in Tin Hau, a foodie neighbourhood, Sheung Hei is a Cantonese restaurant that offers authentic Cantonese classics, seasonal specialities, and treats with a twist, like putting ice over sweet and sour pork for example.

Using pork shoulder, Sheung Hei’s sweet and sour pork is tender and juicy. Chilled with ice after leaving the wok, the batter becomes even crispier and the meat gets extra bouncy. The cold on the outside and hot on the inside sensation add so much fun to the tasting. A nice dish for summer.

During autumn and winter, their Mutton Brisket Stew and clay pot rice are the two most popular dishes loved by locals. Cooked with Chinese dried meat like sausages or pork belly in a clay pot on a charcoal fire, the rice absorbs every bit of the aroma and the fat of the meat gives the rice extra flavour and texture. Once it’s ready, the waiter will drizzle a bit of sweet soy sauce on the rice and close the lid. Just wait a minute, and then you will have the perfect rice with a nice brown crust at the bottom. 

People would queue for a good hour for the clay pot rice, so come early!