I was told this would be life-changing. I wasn't skeptical, but I don't think I was quite prepared for just how phenomenal this char siew is.

I'm wondering if the meat is sous vide before roasting, because it's faultlessly and evenly cooked through. I love that they cut the pork into thick, generous wads – it just feels that much more satisfying as my teeth sink into the uber tender meat and that glorious layer of fat melts down my throat.

And oh, that sauce. That wonderfully dark, sweet, salty and sticky sauce is literally the proverbial icing on the (porky) cake.