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 crispy pork belly.
In Bristol, in the southwest of England, such an experience is harder to come by. But Wangs, a restaurant in the city’s colourful Montpelier neighbourhood, is hoping to change that.
The restaurant, which opened in July 2024, was co-founded by Sandy Or and Sacha Watts.
Or, originally from Hong Kong’s Wong Tai Sin district, grew up in her dad’s noodle shop. She worked in finance after studying in the Netherlands and eventually circled back to her first love: food.
