The Chairman – Two Cuts of Char Siu (Off Menu) – My Favourite Char Siu in Hong Kong

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Last updated on November 23rd, 2022 at 01:05 am

FOODTRAVELBABE The Chairman Char Siu (Close up)-.jpg

This off-menu signature Cantonese roast meat at The Chairman gives every char siu maker a run for its money.

Two Cuts of Char Siu

The 1st cut (top piece) is from the collar butt of the pork. It’s not the actual butt, but the shoulder of the pig which is heavily marbled and perfect for roasting.

It’s a very thick cut. Some say this might be better when it’s cut thinner. For me, I like the thickness of this Char Siu as it contrasts with how tender and moist the meat is. Like yin & yang.

The 2nd piece (bottom) came from the thin fatty layer near the spare ribs. It literally melted in my mouth with the perfect amount of sweetness and smoky aroma during my visit.

This Char Siu is made from pigs reared in New Territories, Hong Kong and with specialty Tuwei rose syrup from a small town in Zhongshan City, Guangdong province in China.

Such an iconic Cantonese food with a bold, sophisticated interpretation.


🏆 2nd Asia 50 Best Restaurants 2020
📍 The Chairman, 18 Kau U Fong, Central, Hong Kong
👨🏻‍🍳 Kwok Keung Tung