Your choice of roasted meat served over steamed white rice
Tips from diners
The simplest, most satisfying combination - the meat juices soak into the rice and flavors meld perfectly
Traditional Cantonese char siu made with premium pork, glossy red exterior
Tips from diners
Ask for the lean cuts if you prefer less fat - they slice it fresh to order
Chestnut-fed Spanish pork belly, roasted until caramelized with a honey glaze, sliced thin
Tips from diners
Order extra if you can - this sells out early. The fat renders perfectly and the meat stays juicy
Whole chicken braised in Maotai liquor and soy sauce, creating a complex savory-sweet flavor
Tips from diners
The liquor cooks off but leaves a sophisticated depth - request it chopped into pieces for easier sharing
Crispy-skinned roasted goose with moist tender meat inside
Tips from diners
Even better than the char siu - the skin crackles when you bite it, and the meat has more flavor than chicken
Founded by Chef J and Chef Nansen Lai from upmarket Flower Drum, this casual takeaway counter serves careful char siu and roast goose at casual prices. Only 32 seats and standing room—arrive early or expect to wait, but the line moves fast.
Only 32 seats - arrive early or expect to wait, but the line moves quickly
Founded by Chef J (aka 'the Char Siu God' from East Seafood Lake) and Chef Nansen Lai from the upmarket Flower Drum - pedigree is careful
This is a casual take-away counter with standing room, not a sit-down restaurant, but the meat quality rivals fine dining establishments
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