Last week I made a quick shopping run to Stockton Street and poked my head into Duk Hing. Waiting for Happy Bakery/Ming Kee to re-open, I’ve been making the rounds of the Cantonese barbecue delis. I’d been to Hing Lung and New Moon recently, and advanced further along Stockton Street. The last time I’d been in this spot, it was known as Sun Hing, and before that, a branch of Cheung Hing.
I stopped here because I noticed the whole roast chickens swaddled in parchment paper displayed in the window, not often seen any more in Chinatown. The stainless steel and glass interior looked quite clean and shiny, a contrast to the grease-smudged cases at the competition. Steam table selections had a freshly cooked look about them and I’d try some in the future. But this time I needed a couple kinds of meats to take to my mom. The hanging roast pig was gorgeous with well-bubbled, brown crispy skin and juicy meat. The flavor was a standout too. There were several varieties of chickens available in salt poached style. I opted for waihong gai (Vikon chicken), asking for the half to be chopped. The pieces were somewhat haphazard, cut a little too large and not along the joints. The skin of the chicken was flabbier than it should be, but I couldn’t say if that’s the fault of the rancher or the cook. Didn't try them, but a rack of plump, honey-glazed spareribs hanging in the window looked good, as did the flanking roast ducks.
Service was particularly friendly. One of the men behind the counter actually smiled and said, “Hello”. Quite different from the usual gruff manner I expect of these guys who bark at their customers. And they showed me several cuts of the roast pig to choose among, pointing out the fattier vs. the leaner ones. All things being equal, I’d return here just because no one yelled at me.
1151 Stockton St
San Francisco, CA 94133