Rarely do I make it out all the way to New Westminster for dim sum lunch, but considering the deliciousness of the dinner I had just a week ago at Kirin Starlight, it was a no-brainer to “celebrate” the weekend with a delicious lunch before school officially begins. The main focus of this post is to feature the 燒肉 Roasted Pork, or as what Cantonese people would call it, “Siu Lam Tsai”. According to Wikipedia, “It is made by roasting an entire pig with seasoning in a charcoal furnace at high temperature.”
Kirin serves one of the best dim sum in Metro Vancouver. Entering the restaurant, you can appreciate the “premium-ness” of the restaurant, this isn’t your loud Chinese restaurant with waiters yelling Chinese everywhere and not-so-clean washrooms. Everything is fresh and clean.
Studying the menu, the “Siu Lam Tsai” immediately caught my eye, although for a rather steep price of $12.50! You could get tons of roast pork at Chinese roasted meat specialty stores for much cheaper, just saying. THAT, is what made me interested; how good must this dish be for them to charge this price, well time to try! Trust me, the entire table had a debate as to whether to order this or not, because $$$.
There were about twelve pieces; so basically about $1 for each piece. Slowly picking it up with the chopsticks, I took my first bite. “Crackle, crackle, crackle” were the first sounds I heard from my mouth, with the skin of the pork breaking nicely in my teeth; this was the crispiest skin our whole table have had in recent memory. The thin layers of fat added the right amount of “juiciness”. The meat was soft and easy to chew through. The typical overly salty roasted pork? Not experienced here. All in all, I got my money’s worth, finishing half the dish