Update 1:
After having been through a variety of mixed offerings in our So Cal Hong Kong BBQ Journey, there was one thing that remained in the back of my mind throughout that food crawl:
“I miss Ming Kee.”
So we couldn’t finish this wonderful trip without a final stop at Ming Kee Hong Kong BBQ before our flight home.
Walking in, there was a small line of people waiting to order takeout, a reflection of the neighborhood perhaps: Local grandmas speaking Chinese, construction workers on their lunch break, some students, etc.
As we sat down at a table, ready to order (the take-out line is separate), we noticed a microwave being used from time-to-time(!). This was discouraging at first, until we noticed a pattern: The staff only used the microwave for the non-Chinese customers ordering takeout. It was humorous at first, but then we understood: The non-Chinese clientele seemed to be ordering to-go to eat a “hot lunch.” Hong Kong BBQ is made in the morning and ready by the time they open for brunch / lunch. It then sits hanging in the butcher window, ready to chop up and serve. But it’s not piping hot by the time early afternoon rolls around. I’m guessing the non-Chinese customers want hot food, whereas the local Chinese clientele are used to Hong Kong BBQ being potentially warm (not hot).
So as the waitress took our order, we pointed out the microwave and said, “No microwave please.” She nodded and our food arrived pure from the chopping block. (@Ns1 @JeetKuneBao @Sgee and others.)
#8 Soy Sauce Chicken & Roast Duck Over Rice:
At about 2:30 p.m., the Roast Duck still had crisped skin, had a beautiful, savory quality and tender meaty, juicy Roast Duck meat within! Delicious
The Soy Sauce Chicken is flavorful, and while it would be nice to have more of the Soy Sauce permeate to the bone (it was only partial), it was already much better than every single HK BBQ restaurant we’ve tried in L.A. The Chicken tastes fresh, moist, and with some of that Green Onion & Garlic mixture is already a much better, pseudo “Hainan Chicken” than most of the actual Hainan Chicken places we’ve tried in So Cal. Delicious.
BBQ Pork Neck (Plate):
And then this gleaming plate of joy appears: While Ming Kee has regular HK BBQ Pork (Charsiu), it is their HK BBQ Pork Neck (prepared Charsiu style as well) that is a must order.
Lightly sweet, savory, it is tender, moist, and a perfect balance of fat & lean BBQ Pork. Taking a bite, ah! This is what great Hong Kong BBQ must be like. It is INCREDIBLE!
There is nothing like this in So Cal, cooked to this perfect consistency. It looks like there’s a lot of fat, but eating it… it tastes balanced, and meaty (not “fatty”). We couldn’t stop eating this! SO GOOD! (@paranoidgarliclover @Ns1 @A5KOBE @Sgee @PorkyBelly and others.)
Additional Visit:
Yes, we actually showed up at Ming Kee on the next to the last day (yesterday), and that Duck (even well after lunch) had that slightly crisped skin, that we had a sneaking suspicion it would be great try right when they opened up, so we stopped by (right after B. Patisserie) for a final visit.
New batch of Roasted Ducks just as they opened:
Princess Yellow Chicken (Half):
But first, we wanted to try the Princess Yellow Chicken at least once. @beefnoguy @ipsedixit is this boiled? The Princess Yellow Chicken was indeed a leaner, meatier breed, compared to the American Chicken used for the Soy Sauce Chicken we normally order. As you can see from the pics, what’s impressive is that there’s almost no fat underneath the skin!
With a bit of the Green Onion & Ginger mixture and some Steamed Rice, this was outstanding!
Roast Duck (Half):
And what we were waiting for… the Roast Duck arrived. First thing in the morning. Taking a bite…
(Tears of Joy.)
We found it! FINALLY!
Hong Kong / Cantonese Roast Duck with real CRISPED SKIN!
(@PorkyBelly @Ns1 @JeetKuneBao @BradFord @attran99 and others)
I thought it was a myth in the U.S. with the Department of Public Health and stricter food preparation laws, but somehow Ming Kee has done it!
Sure, Peking Duck has a crispier skin (when done right), but there is something incredible about old-school, OG Hong Kong BBQ Roast Duck with Crisped Skin. The Duck meat was moist and juicy, it was well marinated and flavorful and was perfect with some Steamed Rice!
Best HK Roast Duck we’ve tried in the U.S. so far!
Ming Kee is simply, legit Hong Kong BBQ. It is easily another echelon above all of the HK BBQ places we’ve tried around L.A. (sans Roast Pork Belly (crispy skin), which Ming Kee does not serve). Stop by Ming Kee and order a 2 item plate, and enjoy some superior Soy Sauce Chicken done right.
Don’t forget to order their BBQ Pork Neck Plate for the most amazing version of Charsiu you have had Stateside. It is so incredible and umami, I can’t stop drooling right now.
And lastly, Ming Kee has achieved something no other HK BBQ restaurant we’ve tried so far in the U.S. has achieved: Real crisped skin Roast Duck (if you arrive earlier in the day), moist, juicy and perfectly savory without being overly salty.
How good was Ming Kee’s BBQ Pork Neck and Roast Duck (in the morning)? If that was the ONLY thing we ate on this trip, it would’ve made our SF flight worth it.
(Closed Wednesdays.)
($15 minimum for Credit Card.)
Ming Kee Hong Kong BBQ
1548 Ocean Ave.
San Francisco, CA 94112
Tel: (415) 337-8198