Your complete guide to siu mei, Hong Kong’s beloved BBQ dish

First, you’ll notice the long lines of hungry customers. Next comes the sweet, smoky aroma. Then you see it: glistening red barbecued meat displayed beneath a glass counter. You can almost taste the tantalising, savoury flavour. 

What is siu mei? 

Separately, the two Chinese characters for siu mei mean “roasted” and “flavour”; when combined, they refer to roast meat. This broad category includes char siu (barbecued pork), crispy pork belly, roast goose and roast duck, but also non-roasted meats like steamed chicken and soy sauce chicken. 

Although references to barbecued meat appear in Chinese imperial cookbooks from over 3,000 years ago, its transformation into the delicacy that we love today is a result of years of refinement in Guangdong province – the birthplace of much Cantonese cuisine. With the movement of people, siu mei made its way to and became a beloved meal in Hong Kong. 

When to eat siu mei 

In Hong Kong, siu mei is both an everyday meal and a dish for special occasions. You’ll see office workers queuing up for it on their lunch break, diners getting takeaway to supplement home cooking and families ordering sharing platters at restaurants on traditional holidays. 

Different types of siu mei and where to try them 

Char siu 

This sticky barbecued pork gets its name from its traditional mode of preparation: roasted while skewered on a fork (“char” in Cantonese). In the 1950s, char siu was made from pork belly – the most indulgent cut, ideal for refuelling after a day of vigorous labour. As lifestyles, tastes and diets changed, pork belly was phased out in favour of the pork collar, which has a more balanced fat-to-muscle ratio. 

Where to eat char siu in Hong Kong 

Mott 32 ($$$) 

Opting to use premium Iberico pork for its char siu, Mott 32 elevates this commonplace dish and endows it with fall-apart tenderness and optimal sweetness.  

4-4A Des Voeux Road Central, Central, 2885 8688 

Spring Moon ($$$) 

The char siu here is made from highly marbled Hungarian mangalica pork. You’ll need to pre-order to experience its just-right levels of char and satisfyingly meaty texture. 

1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, 2696 6760 

Sun Kwai Heung ($) 

Juicy, tender and lightly charred, the slabs of char siu sold here are prepared in the style most commonly found across the city – but they’re done so to perfection. 

​​​Shop 17, G/F, Block C, Goldmine Building, 345 Chai Wan Road, Chai Wan, 2556 1183 

Roasted pork belly and suckling pig 

A crisp layer of skin coats each juicy cube of roasted pork belly, a dish often served over rice with mustard on the side to even out the fatty texture. Suckling pig features more delicate skin and softer meat, and is most commonly seen at banquet halls or seafood restaurants during celebrations – though some siu mei shops serve it regularly. 

Where to eat roasted pork belly and suckling pig in Hong Kong 

Chukfo Taipan Restaurant ($) 

This spot offers great value for its siu mei combo bowls, especially at tea time. Pair your roast pork belly or suckling pig with any other flavour of siu mei over rice, or order it as part of a platter if you’re hosting a party. 

Shop 3, G/F, Wah Yan Court, 2-3 Triangle Street, Wan Chai, 2892 2789 

Wing Hap Lung ($) 

A compact, no-frills shop, Wing Hap Lung conveniently lists out every possible seung ping (two-item combo set) available, from roast pork and goose to suckling pig and chicken. 

392 Portland Street, Prince Edward, 2380 8511 

Soy sauce chicken and plain poached chicken 

A whole chicken is poached in a soy sauce broth to make si yau gai, or soy sauce chicken. There is also a sauceless version, known as bak chit gai (literally “white cut chicken”), which is served with ginger and spring onion oil for added flavour.  

Where to eat soy sauce chicken in Hong Kong 

Ming Court ($$$) 

This establishment’s signature soy sauce chicken is made to order, requiring 45 minutes for the meat to fully soak in the flavours of the marinade before being served immediately.  

Level 6, 555 Shanghai Street Cordis, Mong Kok, 3552 3300 

Autumn Feeling ($) 

While not your typical siu mei shop, Autumn Feeling has earned a dedicated following for its succulent, deboned rendition of soy sauce chicken. 

Branches in Wan Chai, Quarry Bay and Kwun Tong 

Roast goose and roast duck 

Often reserved for special occasions, roast goose boasts lean, juicy meat under a layer of fat and coating of crispy skin. Some establishments offer roast duck as a humbler alternative. Enjoy it with tangy plum sauce to balance out the fatty oils from the meat. 

Where to eat roast goose and duck in Hong Kong 

Yat Lok ($$) 

The whole leg is pricier, but absolutely worth it for the added meatiness and juiciness, especially if you only have one chance to visit this Michelin-starred joint. Let the flavours soak into your lai fun (soup noodles). 

G/F, Conwell House, 34-38 Stanley Street, Central, 2524 3882 

Kitchen One Roast Goose ($$) 

The combo meals here provide great value. Start a poultry party with roast goose thigh and chicken thigh over rice. 

G/F, Tang Fai Building, 36-48 Tang Lung Street, Causeway Bay, 3579 5766 

More places to try siu mei in Hong Kong 

Fat J Char Siu ($$)  

Fat J is known for its pork belly char siu, impossibly tender maotai soy sauce chicken and well-executed roast goose. 

Rialto Building, 2 Landale Street, Wan Chai, 9028 9925 

Joy Hing ($)  

Must-tries include char siu, soy sauce chicken and roast duck. 

G/F, Flat C, Cheung Hing Building, 265 Hennessy Road, Wan Chai, 2519 6639 

Dragon State Kitchen ($$)  

This longtime Hong Kong favourite doubles as a cha chaan teng. It notably offers BBQ pork rib, which is less commonly found at siu mei shops. 

38 Bonham Strand, Sheung Wan, 2342 3189 

Tips on how to order siu mei 

1. When ordering char siu, specify whether you want a cut that’s fatty, lean, or half-half. 
2. Many siu mei places offer lighter portions at lower prices during tea time (typically between 2.30pm and 6pm). 
3. Siu mei sell out quickly in the evening as people prepare for dinner. 

First video credit: Ken Mok