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2009-02-12
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Barbecued Pork (叉燒)has always been a favorite. Nibbling on lean barbecue pork was one of the favorite pastimes, its meatiness and the magical concoction of maltose and marinade and a remarkable texture swoon me even now. But then, I discovered 'fatty barbecue pork' the next time I took a closer look at it. This, happened last year when I strolled by Central and looked at the hanging barbecue on display in total awe. Looking up the best ones on this side of HK, 再興 is a hotspot, and despite many r
Noon on Saturday was the busiest, pictured here with long queues outside. The staff was efficient as they needed no pen and paper to remember your order, and as if they bear an extra pair of hands, in swift motions the tables were cleared, cleaned and the next order was up. The service was prompt with no-mistake attentiveness. 再興 is no noisy place, perhaps everyone was in awe about the food, as we all lower our heads buried under steaming plates (and bowls) of rice with a pile of meat glistening from glazes and sauces. The selection was difficult, but who would be here without trying the barbecued pork?
Barbecued pork (fatty) was paired with roasted duck(燒鴨), pictured here, over a plate of steamed rice. The fatty barbecued pork wasn't all that fatty looking to begin with. The sweet taste was there, but not as intensed as the deep caramelized taste to the BBQ pork elsewhere. The fatty part lies in the graining. You can see grains of fat throughout (think Wagyu beef), and the meat was moist and tender. Roasted duck was slightly overcooked but the crispy skin saved the disappointment from falling towards mediocrity. The light 5-spice taste of the meat was pleasant. You may realize how heaping the rice portion is, but don't fret, the sweet soy sauce on the table (plastic bottle) is the only condiment needed for the rice. It surprisingly went well with pork and duck, and for that matter, anything on the menu.
Barbecued Pork (lean), however, tasted much similar to the fatty kin. Despite being a different cut of meat, the pork was not as moist but the sauce, crust and everything was exactly the same. It held no surprise but generally it's not bad. Spareribs (燒排骨) were long thin ribs with meat around each rib. These were disappointingly tough, and even with the sauce offering multiple depths of flavours, I couldn't help but sigh at them. Roasted Pork (燒肉) came out better, in larger chunks. Each chunk has a layer of fat under the crunchy crackling and the meat was moist throughout. If there was anything that stood out in the mix, this is it.
There were also other popular choices like brisket with curry and soy-sauce chicken on the menu that were obviously popular lunch options for lunch crowds in Wan Chai. This is one of the favorites here, yet I wondered if it was once REALLY GOOD, but the quality seemed to have gone down. Although being a household name 再興 has become, I couldn't see my satisfaction to this place match with my anticipation to finding the greatest barbecued pork this side of town. It could be a place to revisit once in a while, that's until I locate one that's better.
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