
The Chinese restaurant bringing real Hong Kong barbecue to the UK’s West Country
Picture this: slabs of ruby-red char siu (barbecue pork) hanging over glowing charcoal, fat dripping and hissing as the meat blisters into a caramelised crust. In Hong Kong, you will see such siu mei (Cantonese roast meats) on almost every street corner, the air thick with the sweet, smoky aroma of roast duck, goose and