meat

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

In Hong Kong and Macau, char siu, or barbecued pork, is as much in the souls of its people as it is on their tables. We look at the history of the Cantonese classic and how to order it like an expert.

Fragrant, substantial, delicious. Cantonese cured meat is the comfort food of the winter season.

We get chef Andrea Spagoni of one-Michelin-starred Beefbar to share his tips on keeping this cut of beef at its prime.

Popular Bangkok-based restaurant Khua Kling Pak Sod introduces us to the signature dishes that make up Southern Thai food.