Sharmila on Food

Char siu heaven in Hong Kong

So, I’m currently on a bit of an extended work trip, which has thus far led me to Hong Kong, Beijing.  I’m then off to Sao Paolo next. What that does mean is a lot of meals.  And a lot of those meals have been very good - I’ve sometimes felt over the past week and a bit that I’ve been fattened up like a pig being led to slaughter by my very hospitable hosts in both HK and Beijing.

Whilst I’m still wading through photos trying to distinguish one plate of Chinese food from another, I’ll just add this little blog post as an ode to one of the most wondrous things I have eaten on this trip thus far - the char siu at Fu Sing in Causeway Bay in Hong Kong.

Now this is not anything like the char siu you often encounter in Chinese restaurants in the UK, which is often more akin to pink dyed shoe leather.  No, this is another beast entirely (though still of the porcine persuasion).  Just think meltingly tender meat and luscious fat, a swoon inducing flavour of honeyed, porky richness.  This was one of those moments when you are so startled at the wondrousness of what you have just eaten that you need to check you aren’t imagining it.  I did, dear reader, many, many times.  Until there was none left.  Little piggy indeed.

No question - if you find yourself in Hong Kong, go here and order the char siu.  Just do it.

(And thanks to Tom of tomeatsjencooks for the suggestion, and countless others - it made the trip that bit more gluttonous).