20
8
2
6-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
2541-2207
Introduction
A classic Chinese Roasted Pork store in Sheung Wan, each type of roasted meat comes with a crispy layer of skin and a tender meat underneath. continue reading
Opening Hours
星期一至日: 08:00-19:45
Payment Method
Cash
Number of Seats
30
Other Info
Phone Reservation
Signature Dishes
乳豬 燒味飯
Review (32)
Level4 2017-02-19
88 views
As part of my ongoing mission to try all the local classics I've neglected, I made a trip down to Sun Yuen, which always smells really good and has Michelin bib gourmand recs in the window. The recommendation is short enough to quote here:"Located next to Sheung Wan market, this traditionally styled, simple but well maintained barbecue shop has been run by the same family since the mid-1970s. Over the years they've built up an appreciative following so the small place fills quickly. The appetising looking suckling pigs are  not the only draw: roast pork, duck and pigeon all have their followers, as do the soft-boiled chicken, the homemade sausages and the  preserved meats."We got two combo sets, each with two choices of meat, so four total: bbq pork, roast pork, suckling pig, and chicken. You get a choice of rice, rice spaghetti, and I think rice vermicelli. If you get the rice spaghetti, it's noodles in a broth. This is one of those things where I think I've finally mastered chopsticks-- y'know, like, level 1 mastery, not level 99 or anything-- and then I just get completely embarrassed. The noodles are weighty and frictionless. How do you get them in your mouth? Anyway, the noodles are very boring and I recommend the rice.The chicken: I always forget. Always. As an American, my restaurant default is always "the chicken." We're culturally conditioned to think it's healthier and involves less rainforest deforestation. Plus, who doesn't love chicken, right? Frequently, however, it's the worst choice at a Chinese place: cold, slimy (greasy?), full of bone shrapnel, almost no meat, just clammy chicken skin and tiny bone shards. Ya burnt.The suckling pig: OK, first of all, bone shards. How suckling is this pig? I thought pig bones were hidden beneath a huge layer of pigfat. Whatever. Also, I just don't understand the hyper-crispy skin. Crispy skin, yes, that's the way skin should be and that's why the chicken is so clammy and undesirable. But they make the skin so crispy it shatters when you bite it and then it feels like you are crunching on bones. And because there are also bones in the pork, you *are* crunching on bones. It's a lot of picking things out of your mouth to see if they are safe to crunch on. Ya burnt.The other meats were to my mind better. Char siu: this was absolutely fine, but pretty unremarkable. Like, better than the stuff at the supermarket, but not noticeably different from the other roast meat shops around town.Roast pork: To me, this was the best. It had a surprising amount of flavor, quite salty (but in a good way), fatty but not too much. This is what I'd recommend and it's what I'd have if I came back. They give you two dipping sauces: one has preserved vegetable of some sort (probably mustard greens) in a strongly flavored oil-- maybe peanut or sesame. I thought it was very good. The other looked sweet so I didn't try it.If you get the rice, you don't miss out on the soup, they bring you a separate bowl. The soup is decently meaty, but could use a little salt. As I said, go for the rice, it's the best choice.Overall, I can't say I was disappointed, because I know what to expect, and things were fairly well in line with expectations. Most of what I didn't like was my own fault: I know that people here just have a different theory about what makes chicken good than I do, and I don't dispute de gustibuses with other cultures. Still, I was a bit disappointed, because I was hoping to have *the* best siu mei place that did *the best* stuff, but in the end, I thought it was kinda meh. Oh well, hundreds of other places to try in the city... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-11-14
731 views
I thought that if the restuarant awarded by michelin will expect they got everything is good... But the cashier its a grandpa dont know what s the proper manner to treat costumer continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-04-20
2252 views
間唔中就鍾意嚟呢度食麻甩佬飯,老店夠地道,份量夠多,雖然加咗價,但價錢仍然非常合理,所以唔好要求有舒適環境同殷勤服務. 呢度坐位比較窄,地下跣跣哋,但價錢ok呀嘛! 首先有個例湯,呢度嘅例湯都算ok, 雖然唔係咩滋潤老火湯, 起碼飲得出佢真係用燒豬骨煲,唔會係例水! 燒腩乳豬飯($54)- 燒腩肉的確出色,皮脆肉嫩有肉汁,帶有少少軟骨咬落爽脆。乳豬今日稍為遜色啦,皮唔係好夠脆,有幾舊比較多肥膏,感覺有d油膩。同埋個飯就無咩鼓油,乾咗d咁,所以都叫店員比碟薑蓉撈飯 燒腩雞肶飯($58) - 同一舊燒腩唔駛再講啦!豉油雞肶今日大獲全勝!皮爽肉滑,食落帶點點玫瑰露酒香味,咸淡適中,讚 另外一提,此店由2011-2016都係米芝蓮指南推介,雖然擇唔到星,但呢d舊式小店入到推介都算有實力啦! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-11-10
1855 views
Office附近有間長龍燒臘店,一直無機會試,難得從美國回來的姨姨說十分掛念香港的燒味,於是媽咪便叫我今晚加餸。放工時份行去幫襯呢間米芝蓮燒臘店,晚上不用排隊,真好。同師傅講要兩條骨及少少叉燒,打包番屋企同屋企人分享。啲燒肉真係好好吃,個皮又脆又鬆化,皮下有少少脂肪,啲肉好嫰同好香豬肉味,姨姨話比美國的好吃好多。叉燒就好普通,只向大家推介燒肉(約$80元一條骨)。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-08-22
1348 views
在上環吃午餐,有時會選擇買燒味飯盒,論質量和價錢,我比較多去新園興記。米蓮芝推介餐廳可能都是個賣點,但以$36一個雙拼飯盒來說,都真的頗為豐富。多種燒味選擇之中,燒肉的水準比較穩定,尤其中午時份都會吃到脆皮燒肉,油雞及切雞都合肉厚而雞味濃,叉燒都一般般的,所以我多數選燒肉油雞飯。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)