HK B.B.Q. MAS­TER

Air Canada enRoute - - SPECTATOR / COUP D’ OEI L -

WHAT’S COOK­ING

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.

LOOK FOR

The whole roasted ducks in the win­dow dis­play – if any are left.

OR­DER

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.

DUCK IN

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.

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