There's no food as iconic in our culture as "siu mei" (燒味), the traditional Cantonese roast, and it's one of those dishes that transcends all boundaries. From an unassuming box of char siu (barbecued pork) served with hot steamed rice and dressed with soy sauce, one could be had for as low as 20 Hong Kong dollars at a casual cha chaan teng, to the whole roast suckling pig brought in to each table with much fanfare at the most luxurious wedding banquet at a hotel ballroom, siu mei is enjoyed by locals of all generations and walks of life. And anyone new to town should be aware that raising the topic of where to find the best siu yuk (roast pork with crispy skin) among a group of Hongkongers should by all means be avoided, if you don't want to get caught in a heated discussion, as everyone here seems to have their own opinions of their favorite place.
