叉烧烧肉饭 is always my go-to order at many roast meat stalls, and more than often, one meat will turn out great while the other is mediocre. I managed to find a good balance of deliciousness over at 88 Hong Kong Roast Meat Specialist. The biscuit-like skin on the roasted pork is highly addictive and nicely salted while the char siew is nicely charred and even better if you get the burnt ends or cuts with a nice fat-to-meat ratio. I would recommend to cut down on the sweet braising sauce that the staff will add on top of the meat, and savour the flavours of each meat as it is.