CHOP CHOP, a traditional Cantonese ‘siu mei’ restaurant with a fun and modern setting, officially launches the first outlet in Fortress Hill, in consultation with “Hong Kong God of Cookery” Chef Dai Lung.
The master chef portrayed in the movie ‘God of Cookery’, is widely regarded as one of Hong Kong’s top four Cantonese chefs. The refreshed new image of classic barbecue meat is headlined by his famous signature dish, ‘Roasted Pork Belly Char Siew Rice’.
At CHOP CHOP, the combination of ‘char siew’, fried egg and fragrant rice is a simple recipe distinguished by top quality ingredients. Fresh pork belly is used for its delicate texture. Marinated with high-proofed Chinese rose wine and Chef Dai’s unique recipe, the succulent meat colors naturally from caramelization through prolonged roasting in lower temperatures. The resultant meat is lightly charred on the outside, tender and juicy on the inside, offering a natural pork ‘sweetness’. No artificial coloring is added.
The rice is of premium quality, a variety farmed in Wuchang City, Heilongjiang Province where long winters allow just one harvest a year, making it famously precious with clear grains with a delicate fragrance. Chef Dai finally selects locally-produced ‘firstborn eggs’, or ‘smart eggs’, which are laid by young hens and smaller than ordinary eggs, correspondingly higher protein and nutritional value, richer yolks, and transparently clear egg white. Finally, the sauce is made from only natural soy sauce, with no MSG or artificial additives, fermented for two years for a rich, aromatic soybean flavor.
In spite of his jovial and comical nature, Chef Dai is meticulous with quality, he adds,” Even the best Char Siew has to be consumed within two hours after roasting”. He insists to roast the meats in five separate batches every day to ensure freshness and succulence. CHOP CHOP’s ‘char siew’ is out to overwhelm diners with its distinctive flavor and freshness, just like in the movie!
The fun and modern restaurant at 18 Wang On Road, Fortress Hill – across King’s Road from the MTR near the tramline – is styled as nostalgic yet contemporary, where “modern chic meets traditional nostalgia”, according to acclaimed interior designer Enrique Moya.
Overall tone is ‘Mahjong Green’, typical of old buildings in Hong Kong, with conventional ornamental iron gates and terrazzo floor tiles alike traditional ‘siu mei’ shops. The restaurant’s “rooster bowl”, widely used in households during the 1960s, introduce a hint of nostalgia, paying homage to Cantonese cuisine’s humble beginnings.
“CHOP CHOP is a Char Siew specialist. We hope every guest of ours come in to try our signature pork belly Char Siew. We aspire to serve high quality Cantonese roasts in an affordable and clean setting along with a nice glass of Burgundy red!” said Randy See, Brand Founder and Director of the PICCOLO Group.
CHOP CHOP features options of dine in, take-away, or, as traditional Siu Mei shops do, chopped meats-to-order.
|Address:||Shop 3, G/F, 18 Wang On Road, Fortress Hill, Hong Kong|
|Takeaway hotline:||(852) 3618 7718|
|Opening Hours:||11a.m. – 9p.m|
|Credit Cards:||Octopus, Visa, Master and
Union Pay credit cards accepted