When I think of Cantonese food, Siu Mei (roasted meats) automatically comes to mind. This includes Cantonese classics like roast duck (sorry Beijing, down south does it better), char siu, and crispy skin pork.
I met up with some lovely Hong Kong ladies in Kowloon for a meal of authentic HK style siu mei. We went to a spot called Sham Tseng Chan Kee in Mongkok. Sham Tseng is an area in Kowloon famous for their roast goose, and its where the original Chan Kee is.
Everyone in HK was raving about siu gno, or roasted goose. I had never tried this before, but apparently its a million times better than siu gnaap, or roast duck. (PS excuse my awful romanization of Cantonese words) We ordered half a bird and goddammit, everyone was right. Roasted goose is really that much better. The flavor is more intense, slightly gamier, and the meat is unbelievably juicy and fall-off-the-bone tender.
Another siu mei classic, you gei, or soy sauce chicken. Served with a traditional Cantonese sauce made by pouring sizzling HOT HOT oil flavored with garlic over minced ginger & green onion. This sauce is so simple, elegant, and fragrant – definitely one of my favs. I like to eat it alone over white rice.
Char siu, or red roasted pork. A little fatty, a little lean.
Paired with a dish of steamed gai lan (Chinese broccoli) with oyster sauce and fluffy white rice, this is the perfect meal.
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Sham Tseng Chan Kee Roast Goose
427A Reclamation Street
Mongkok, Kowloon
Hong Kong
+852 2416 8893
Tags: char siu, Hong Kong, kowloon, mongkok, roast goose, sham tseng, siu mei
