Get Yourself Some Siu Mei Excellence at Chukfo Taipan
Something washed over me when I was out of Hong Kong for three months this summer. And that was a realization that I eat far more Asian food than I thought. Since I returned home, I’ve been eating Cantonese and Chinese cuisine like it’s going out of style.
One style of Cantonese cuisine, in particular, has dominated this gastronomic reunification and reawakening – ‘siu mei’, aka ‘Cantonese BBQ’.
This has led to me revisiting classic roast goose and BBQ pork (char siu) haunts that have served me well over the years and exploring revered institutions that I’m ashamed to have never feasted on during my nearly seven-year Hong Kong tenure.
One Hong Kong-style roast meat restaurant had oddly eluded me over the years – my ‘siu mei white whale’ some might say – Wan Chai’s very own ‘Chukfo Taipan’.
So, in the lead-up to my self-imposed 1.5-month moratorium out of Hong Kong, I called up my Farjar (father) for one of our Friday lunch “constitutionals” and told him we were eating all of the meats.
He obliged.
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