Somehow, this joint manage to show up in Hong Kong’s newspaper so off I went today despite the pouring rain.
Parking’s a b***h
Friendly owners Leo and Lydia were on site.
Look at these beasts!
OG Char Siu Bao
A hefty bao with above average fluffiness and thick chunks of solid char siu. However, the bao’s just too thick which threw off the bao-to-filling ratio.
Combination Rice Plate - OG Char Siu, Porchetta/Siu Yuk, Grandma’s Curry Beef Stew
Let’s talk about the curry first. It’s definite grandma style as the potatoes and carrots are cooked to a meltingly soft consistency which some people will find mushy. Flavor’s good with a bit of a kick but the beef is too lean and it’s been stewed for too long resulting in dry and stringy meat…
The char siu here are lean and meaty with solid charred flavor but because of how lean it is, the texture comes off as firm despite the meat being reasonably juicy. I personally prefer a fattier cut.
The porchetta/siu yuk is really a cross of the two with the meat resembling a traditionally cooked porchetta while the skin is what you can find on siu yuk…except that it’s extra crispy here.
These babies are chopped into cubes that are, IMO, too small. I find them a touch bland and a bit too lean.
Hong Kong Style Egg Waffle
Reasonably crispy and taste good but like many places that serve HK egg waffle in SGV, it’s too dough-y in the center. The best one I’ve had are always half hollow which gives a lighter mouthfeel.
The Chinese BBQ here aren’t necessarily better or worse than what’s on offer in SGV but they’re certainly a bit different in both flavors and texture. With that said, I’m just glad that the DTLA area finally got a Chinese BBQ joint which is sorely needed.