Best Char Siu in Hong Kong

The restaurant is located in a residential area in the New Territories. Its signature thick-cut No. 1 Char Siu is made with premium pork collar butt and brushed with maltose before roasting. The thick cut of pork is tender with a tasty, crispy outer layer. No doubt a gourmet’s favourite.

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This Chinese restaurant inside JW Marriott serves Cantonese cuisine that marries tradition with innovation. Its signature char siu is a must-try. Spanish Iberico pork loin is roasted until the outer layer is slightly charred with a caramel aroma; the meat is just fatty enough without being oily and is rich in flavour.

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Situated on Level 102 of The Ritz-Carlton, Tin Lung Heen offers an elegant dining environment. Its signature barbecued Spanish Iberico pork with honey is made with only the two prime cuts of the pig’s collar. The fat-to-meat ratio is just right; the char siu—meaty with an appetising sheen—is succulent and richly flavourful, leaving a pleasant aftertaste in the mouth. As only two portions of char siu can be made from each pig, be sure to order in advance.

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Established in 1977, Forum is a well-known eatery in Hong Kong that offers high-end traditional Cantonese cuisine. Apart from its signature Ah Yat Abalone, the restaurant’s char siu is also not to be missed. Striking a great balance between fat and lean meat, the succulent char siu is mildly charred with the perfect amount of honey to satisfy all your senses.

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At The Mira’s Cantonese restaurant, the culinary team uses modern techniques and premium imported ingredients to craft their dishes. One of the restaurant’s signatures is the honey-glazed barbecued pork. With meticulous attention to detail, the chef prepares two styles of char siu with different textures: one that is leaner and lighter on the palate, and another that is fattier but more tender, so diners can enjoy both styles on the same plate.

Located at Island Shangri-La, Summer Palace is best known for its traditional Cantonese fare. A visit to this restaurant is not complete without ordering its thick-cut barbecued pork with honey sauce. Made from well-marbled premium pork, the char siu is fatty but not greasy, and has an intense meat flavour with an enticing caramel aroma.

Situated on the historic Duddell Street, Duddell’s is a restaurant of style and elegance. You can find high-quality Cantonese dishes here, with a spotlight on its signature honey-glazed barbecued pork: its char siu is made with the Boston butt of local pork, which is marbled with a succulent texture. It is then marinated to give it just the right amount of sweetness and roasted until the surface is nicely charred and caramelised.

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The restaurant offers spectacular views of Victoria Harbour with phenomenal food to match. Don’t miss out on its honey barbecued pork: chunky cuts of marbled pork is sufficiently charred for a caramelised crisp, while the meat is flavoursome, tender and has been glazed with honey and a special sauce for an unforgettable char siu dish.

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Housed inside the three-year-old St. Regis, the restaurant with modern décor offers a comprehensive menu of refined Cantonese fare. The kitchen team has done its fair share of experimentation before landing on its current char siu recipe: the char siu is made with Spanish Iberico pork with a balanced fat-to-meat ratio, tender texture, robust flavour, and barbecued until the surface is slightly charred. A tasty sauce and honey make this dish all the more satisfying.

The experienced culinary team at The Peninsula’s fine Cantonese restaurant is very strict when it comes to selecting ingredients. A must-try at Spring Moon is their signature Hungarian Mangalica char siu, made by smoking the pork collar with fruitwood and glazed with a thin layer of maltose. The delectable thick-cut char siu offers a rich mouthfeel and a unique, enticing smoky flavour.