"甘" 一刀肥燶叉燒, the actual name as printed. This BBQ Charsiu is slightly ambiguous to explain, as it doesn't explain much on the Menu, I believe Chef Fung 馮 wanted to keep it half a Trade Secret 😜. But here are some facts for your digestion:
•It actually is Spanish Iberico Pork 西班牙黑豚!
•Price, HKD$150 a bargain
•It comprises of 2 Cuts per Dish ~ 第一刀, a limited 1st Cut from near back of neck & collar, used to be a secretive cut in the past as it doesn't make commercial volume sense, but a few restaurants began sourcing this recently. 2nd Cut is from the Pig's Collar or Chuck.
•The Kam's 肥燶叉 Concept usually uses a squarish Belly cut if you have had it before, especially when that's more a historical Guangzhou cut. But at this shop, the muscles are changed. Chef is very skilled and detailed with his cooking, even down to his Plum sauce for the Goose...
•The Fatty top carries a Thin, Crispy Maltose Skin layer on top, a sensation associated with this particular BBQ method, more ubiquitous in Guangzhou or South-East Asia.
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Definitely a Top 🔝 Charsiu in Hong Kong by any means, in fact some people consider this the best Charsiu in Hong Kong currently (it's Top 3-5 for me, but there's many criterias that u need to draw a Spider Chart 🕸 to really rate accurately! )
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Last Photo is also another leaner, cheaper 西班牙豚肉叉燒 cut. If you ask the staff they will prob say there's only 1 Spanish option 😂. But just talk to Chef Fung directly if you want the truth.. @ 甘棠燒鵝
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...