21
9
2
6-min walk from Exit A2, Sheung Wan MTR Station
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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.
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Opening Hours
Today
08:00-19:45
Signature Dishes
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星期日在上環一帶很多食市都沒有開舖，腦海突然想起朋友介紹過只有一間比較傳統的燒味舖頭，主要做街坊生意。聽說也有米芝蓮的星星！ 單拼$34，雙拼$36，在上環這個地方也算合理吧！我們去到已經是下午三點多，所以很多燒味也售罄。一走進這燒味舖已經聞到好香的叉燒味沒有花巧的餐牌，只有不同的燒味配搭。 大家可以因應肚餓程度選擇一碗或一碟！櫥窗掛起數隻剛剛燒起脆卜卜的燒鴨我們點了燒肉叉燒飯，還有例湯青紅蘿蔔煲 瘦肉；燒肉的皮非常脆原本想點一碟燒鵝叉燒飯，但伯伯不停說 不停說燒鵝還有一段時間才出爐，所以最後點了一碟油雞叉燒飯，雞肉非常嫩滑整體感覺也不錯，分量也不少。只是夥記老伯伯有點性格
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今天去上環探朋友新居入伙，順道在附近醫肚，可惜上環很多餐廳周日不開門，好彩突然發現這間燒臘店還在營業，眼見那麼多米之蓮推介貼紙便決定入去一試。雖然是米之蓮推介餐廳，但他的價錢仍是相當化算，眼見燒鵝飯只是＄49立即躍躍欲試。可惜我去的時候不是繁忙時段，燒鵝及燒鴨都暫停供應，唯有吃叉燒油雞飯。雙拼＄38還有例湯送。油雞肉質相當柔嫩叉燒亦相當鬆化絕對是優質出品下次再去一定要食燒鵝，應該不會令我失望。☺️
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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...
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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
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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！
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