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2021-04-16
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Welcome to my 新桂香 Sun Kwai Heung char siu album❗️ Only looking at its glazing and glowing surface, I am already mouthwatering🤤 This legendary char siu has the magical enchantment that you feel like you can still smell and taste it through the photos. Instantly become one of the flavours that I cannot forget in a lifetime. Trying the classic 半肥瘦 half-fat-half-lean cut. In terms of texture, it is tender and it has a little chew. Not the chew that will resist your teeth, but a chew that helps releas
Welcome to my 新桂香 Sun Kwai Heung char siu album❗️ Only looking at its glazing and glowing surface, I am already mouthwatering🤤 This legendary char siu has the magical enchantment that you feel like you can still smell and taste it through the photos. Instantly become one of the flavours that I cannot forget in a lifetime. 
Trying the classic 半肥瘦 half-fat-half-lean cut. In terms of texture, it is tender and it has a little chew. Not the chew that will resist your teeth, but a chew that helps release the flavour from the food and you can never stop chewing it 🤓
The cut we had that day has more lean part and I wish to have a fattier one next time as that fat is too tempting😋
For the flavour, it is by far the best char siu I have tried🤯The charred crusts are like smoke bombs that explode the flavour when you bite it. The overflowing honey 🍯 may look extra but that is just right. The honey is not very sweet and thick. It is light and mixed well with the juice. Some restaurant opts for fancy osmanthus honey but here they choose to use the conventional maltose. You don’t taste honey actually. The grease will blend with the maltose by the heat from the pork. It creates a kind of jus that is sensational🥺 It elevates the whole piece of char siu and create ultimate palate pleasure. I feel like a milestone reached on the search of best char siu in the world.
Just two tips if you ever visit🤙🏼
1. Be there earlier than the scheduled out-of-oven time. All char siu was sold out before the scheduled time for my last visit.
2. Get a plate of char siu, not the rice. The cuts are extremely different, thus the quality.
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