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Restaurants & Bars 1

Char Siu from Cheung Hing in Millbrae

Melanie Wong | May 1, 200611:42 PM

Last night I skidded into Millbrae crossing the threshold at Cheung Hing one minute before the posted closing time of 9:30pm. The red neon "open" sign was still lit. One staff member was sweeping up and the others were sitting down to dinner. When I saw that everything at the take-out counter had been put away and shut down, my heart sank. I quickly asked if I could buy some ready prepared food for take-out. The young girl in the family got up from the table to tell me that there was no more chow mein or fried rice but perhaps some other things still available.

I asked for for a pound of char siu (barbecued pork), fatty and tender. She checked in the kitchen and said there was still a piece like that left, and a nice piece of roast pig too. I explained that I'd have to see the roast pig before buying it. At first she hesitated, but then went in the back and brought out a beautiful hunk from next to the ribs with bubbly crispy skin. I took both.

The staff all smiled and bid me to come back at an earlier hour when they'd have more to sell. They couldn't have been nicer.

This was the first time I tried the char siu here and its very good. Nice blend of seasonings and not too sweet, it was well-marbled and tender as ordered and had a nice carmelization.

The roast pig was as good as the other times I've tried it. It passed my mother's inspection when she woke up this morning and found it in the refrigerator and the taste test tonight.

Link: http://www.chowhound.com/topics/show/...

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