If a Hong Kong local is wondering what to eat for a meal, chances are he or she will decide on having BBQ meats (“Siu Laap”). Even those who have relished Chinese BBQ meats for many years, they might have taken it for granted that it is nothing but the variety of roast and BBQ meats. In fact, Chinese BBQ meats are is a collective term for two kinds of Cantonese delicacies. “Siu” is the contraction for “Siu Mei”, the variety of roast and BBQ meats, whereas “Laap” for “Laap Mei”, the variety of preserved and cured meats.
This ambiguity has arisen because the usual daily business of BBQ shops used to sell what they had claimed, but they would also sell preserved and cured meats (Laap Mei) in autumn and winter. Therefore, as the BBQ shops used to be and still are seen, more often than not, selling BBQ stuff and thus the collective term Siu Laap has come to refer singly to the BBQ varieties. Siu Mei originated in Guangdong and became popular in Hong Kong, then spread to Southeast Asia with the Chinese immigrants and, likewise, even the Chinatowns in Europe, America, Australia and New Zealand. It varies in different kinds, but there are four most popular ones, which are BBQ Pork, Roast Pig, suckling Pig and Roast Goose.
According to records, BBQ Pork, has a history of more than 3,000 years. In those earliest days, the regular dishes in the imperial menu were mainly BBQ and roast meats. BBQ Pork was prepared being hung on a fork-like skewer, while being barbecued. Roast Pig has a longer history, which can be traced to the Western Zhou Dynasty, being one of the 8 treasured dishes at that time. It was recorded as “Baked pig”. A Roast Pig weighs from 5 to 10 kilograms. The meat is thick with layers of fat. Among the various parts, the ribs are the most delicious, having a good balance of fat and lean meat. There was no limit to the Cantonese’s pursuit for fine dining. They went to such extent as to roast baby pigs of two to six weeks, which are called Suckling Pigs with crispy skin and tender meat. Lastly, a perfect Roast Goose calls for special skills to prepare by rubbing the seasonings into the goose’s chamber and roast at a rather high temperature by hanging it in the oven until the skin is crispy and shiny, the meat tender and juicy. Gooses are rather expensive, the alternative is to use ducks instead, because they are smaller and more economical. Therefore, Roast Ducks are usually preferred by most people with a limited budget.
1) Joy Hing Roasted Meat
Address: Block C, G/F, 265-267 Hennessy Road, Wan Chai
2) Kam's Roast Goose
Address: G/F, Po Wah Commercial Center, 226 Hennessy Road, Wan Chai
Telephone: 54087740 / 25201110
3) Ki's Roasted Goose Restaurant
Address: G/F, Ka Nin Wah Commercial Building, 423-425 Hennessy Road, Wan Chai