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
(I lost the card and don’t have the tel!)