Joy Hing's Roasted Meat
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Joy Hing Restaurant 再興燒臘飯店 | |
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Wanchai, Hong Kong Island | |
City | Hong Kong |
Country | China |
Coordinates | 22°16′42″N 114°10′36″E / 22.278385°N 114.176606°E |
Joy Hing's Roasted Meat is a
The restaurant, recipient of a Bib Gourmand award in the Hong Kong Michelin guide and picked as the best char siu restaurant by a local food critics website OpenRice,[3] is characterized by its long queue all day long and customers from grassroots to superstars.
History
The business, run by a
Its operation was terminated during the invasion of Japanese troops in Hong Kong in 1941. After the war, it was named as Fuk Hing literally renaissance. The present name, Joy Hing, literally referring to "continuity of prosperity", was given a decade later, based on a superstitious thought that it could help prosper its business. Since then, the style of cooking remained largely unchanged.
With the rapid development of Wanchai into one of the
Style
The style of restaurant is classical Cantonese, specializing in Cantonese roasted meat siu mei and offering a range of products that includes barbecued pork, roasted duck, marinated steamed chicken, crispy roasted pork.
Joy Hing earns its fame from its strange preservation of pre-war cooking style, in which barbecued pork is roasted over a pre-war designed oven that creates a deep barbecue flavor. Up to now, chefs at the restaurant still use bare hands to check the temperature of oven, because the pre-war designed oven is not equipped with a thermometer. The old day equipment makes standardization impossible, and all baking relies on the experience of chefs. When asked about the recipes on the roasted meat, the owner Madame Yau once said, "I never learn it scientifically from my ancestors. I grab a big batch of different spices and sauces into it, try it until I feel right. Weird is the the [sic?] quantity that I feel right, which is different at the morning and noon, winter and summer."[4][5][failed verification]
Not until the outbreak of
A renowned food critics Chua Lam said in his column,[4] that "this old restaurant, surrounded by a long queue all day long, hardly bother to flatter food critics like me, and doesn't even care about recommendations from anyone because they know the best at maintaining their quality and keeping their customers."
See also
References
- ^ a b Local news section, Singpao, 29 September 2009.
- ^ "25 foods worth traveling for". USA Today. August 3, 2013. Retrieved February 24, 2018.
- ^ "Openrice Award". Archived from the original on 2009-03-12. Retrieved 2009-06-20.
- ^ Next Magazine.
- ^ Hong Kong Tourism Board. Archived 2011-05-23 at the Wayback Machine