Crispy Pork


Given that pork is the backbone of Chinese cuisine, the meat has nourished me from childhood, from the base of Cantonese double boiled soups over the charcoal stove to charsiew siewyoke, grilled and roast pork respective. A friend recommended me a new Cantonese restaurant at Raffles City Dongzhimen and I went to check it out the other day. Tai Heng is a HK export with restaurants in Hong Kong, Guangzhou, Shenzhen, Shanghai and Beijing.

The charsiew was a little to fatty and the saccharine sauce a tad too synthetic, but the roast pork served alongside some mustard was done to perfection, crackling upon first bite.

Tai Heng Restaurant
Raffles City Beijing Dongzhimen
4th floor
(I lost the card and don’t have the tel!)


  1. olive
    Aug 11, 2010 @ 05:40:08

    dis pikcher pass oso!
    did you take it?
    i like the macro angle. and the colour is good too. makes me want to eat it. the green in the background is good contrast as well. :)


  2. Lilian
    Aug 11, 2010 @ 10:15:50

    i this tai heng siu may? i go there all the time! yumsss


  3. baobabs
    Aug 11, 2010 @ 10:44:40

    @Lilian it just says tai heng!! might be the same place as it’s a HK chain!

    @olive thanks photoshop police!! :D it should get better with some professional class help!


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