It was love at first bite. Gently lifting a slice of the thick slabs of juicy, caramelized barbecued roast pork, we placed it into our mouth. The warm, sweet and sticky notes gravy coated our palate, each bite bursting with flavors of honeyed meat. We wanted more.

Oozing with sweet, meaty juices caramelized from being slow roasted over 72 hours using a mix of French and Chinese techniques (before baking until golden), each piece of char siew is crisp to the bite, its beautifully charred edges adding just the right amount of texture and crunch between its fork-tender interior.

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