Char Siu and Siu Yuk barbecue styles of Cantonese China are spread in and around Chinatown and will sit roughly around the same price range.
This particular one has always been ahead of its time as it turns out requiring minimal change to the way they operate as you can see. It’s business as usual.
Mouthwatering roast carcuses drape the main facade as the crispy skin of duck and crackling pork call out.
Order on the right, move to your left, watch the carving skills of the chef and within minutes it’ll be ready on the left window.
When it comes to the Roast Duck meal you’re looking at a portion size of a quarter duck sitting on a base of chinese greens for roughage and about two to three cups of rice before they coat with that brown sauce.
For maximum effect, ask them not to put the lid on if you’re consuming straight away so it doesn’t affect the crispness of the skin because that’s the highlight in this dish.
They use the 1000mL containers here and not the standard 500mL containers everyone else uses and each cut of meat is larger. Best value by far in Haymarket when compared to other options available.
All of them line up on par in terms of flavour, freshness and serving times, but portion size brings this one home for the win.
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