HK B.B.Q. MASTER
For almost two decades, Eric Leung – the master himself – has been serving up siu mei (Cantonese-style barbecued meats) in the Real Canadian Superstore’s parking garage.
The whole roasted ducks in the window display – if any are left.
A meat-lover’s trio: Leung’s award-winning barbecued pork marinated in preserved red-bean curd and glazed with malt sugar (ummmami!), roasted duck and extracrispy roast pork belly.
Sharing one cutting board – as in many Cantonese chop shops – Leung, his wife and his son prepare nearly 100 ducks a day for their customers, many of whom come straight from the Vancouver International Airport (10 minutes away by car).
TAKE A SEAT
If there’s a line for takeout, ask for one of the 20 spots inside, since dine-in orders jump the queue. Closed on Wednesdays.
HK B . B . Q. MASTER 4651 N O. 3 R D. , # 14 5 , 604 - 272- 6568
ABOVE Ducks in a row: Get to HK B.B.Q. Master early before their signature dish sells out.
CI- DESSUS Canards en file : passez tôt au HK B.B.Q. Master, avant qu’il ne reste plus de sa spécialité.