[CLOSED] Chang Shun (Charcoal) Hong Kong Style Roasted

Had takeaway for this dry charsiew wanton noodle. Even I had it after an hour, the charsiew is still very tender. There is enough sauce in the dry noodle which is just right. The wanton is pretty good too. It is a bowl of dry noodle which I would surely wanna have it again, probably at the stall next time!

This stall is probably not as famous as Foong Kee a few streets ahead, but the roast meats here are good too. They also have their fair share of fans, evident by the long queues during lunch time.

The roast meats here are prepared using the charcoal method, which is quite rare these days.

They offer a choice of normal plain rice or you fan (油饭) to go along with your choice of roast meats, and comes with a bowl of boiled soup too.

Have been a loyal patron of this stall for a few years. Honestly, I am not a fan of their char siew. Not roasted to a good charred extent, but in fact seemed to be just dry pork meat pieces. The accompanying sauce didn't aid in improving the meat's flavour, for it tasted like a sweet gravy with red colouring.

On the other hand, the roasted pork belly, sio bak, was and has always been the highlight here. Its popularity could be demonstrated by the overwhelming orders during CNY, where even preordering led to delayed collection timings as they just couldn't roast the meat in time. Crispy crackling skin with a good mix of juicy fats and tender meat don't disappoint. You can tell that it's well marinated with spices, salt, pepper from the aroma in each bite without being overly salty.

Other tips to take note:
1. Get a free bowl of soup to go with your meal, it's refillable too!

2. Ask for the herbal dang gui gravy with wolfberries to be drizzled on the rice as an alternative to the ordinary dark soy sauce!

#BurppleChinatown

Pork, chicken and duck they seem to nail them pretty well...and that plate of noodles? A remarkable plate of springy oodles. Oh yes, salted vegetable duck soup completes the meal. #foodporn #burpple #sgeats #jiaklocal

Past by Chang Shun a week ago getting really tempted by the smell of their roast pork and thought I had to make a visit real soon.

Indeed, this was worth the try as all the elements come pretty well-executed; the star had to be the roast pork too which was simply delightful. The noodles were springy and laced in a good amount of sauce, while the Char Siew was definitely better than the average — charred and coated in a slightly smoky, sweet exterior though pretty lean and a little too thinly-sliced. The roast pork was spot-on; biscuity crisp skin, flavourful rub, fatty meat with a chew and a layer of gelatinous fats in between the meat and the skin that gives a good chew. Even the soup is worth mentioning — carries a little sourness from the preserved vegetables with a tinge of spiciness that helps to kill off any lingering meatiness. It's early in 2017, but I reckon I found the roasted Pork I have been looking for — there could be better, but this is already pretty hard to beat.

When I'm in the Duxton area, Foong Kee is the usual choice for roast meats. Decided to try this instead, since I've heard good things. It was a most enjoyable plate of noodles and roast meat, one I'd gladly go for should the queue at Foong Kee be too long. The char siew was nicely sweet and smoky, and the duck very tasty. Noodles were pleasant. Also really enjoyed the sauce ladled over the meat. Portion was just right, this was $4.50.