Gordon Eats

The first time I ever had this dish was when I was in elementary school. It was a simple and fast dish to get, particularly useful since after lunch on Sundays I had to go to piano lessons. I think that’s where my love for cha siew was born. I knew what cha siew was way way way before I knew what roast pork was (I still kinda get confused). Wing Wong (original name) has my favorite cha siew. When it’s a mix of fat and lean meat it tastes perfect.

I think after all these years it’s still a dependable dish at Wing Wong (and probably at Big Wong). It’s a very simple dish where they just chop up some roast pork and throw it with some white rice on a dish. Something you might find missing are vegetables. Sure some other restaurants add vegetables but I don’t need vegetables. I don’t mind it but I can do very well without. You’ll also see the green stuff in the upper left. That’s gerng chung/chung yern (can’t get that second phonetic right, I use the first one more often). It’s essentially oil, minced up scallion and ginger, and salt. It’s great for those lean pieces or white rice. Hey, I can even eat it by itself (I don’t do it too often).