Richmond Hill Post - - Contents -

Mark McEwan & Missy Hui ring in the Year of the Dog

The pork bun has evolved from its tra­di­tional bite-sized char siu bao to the rein­vented hand-held pork belly sam­mie. Here, Mark McEwan teams up with chef Missy Hui to pick their favourites. Who will win in this clas­sic bat­tle of old ver­sus new?

MOMOFUKU NOODLE BAR “The tex­ture on the pork is very nice,” says Hui, and McEwan agrees. “They did just a great job. I’m eating pure fat and I’m en­joy­ing it. Without a doubt, this has the best taste,” he says, adding it also has the best sauce. 190...

RUNNER- UP THE RIGHT RA­TIO MII SANDWICH CO. “It’s got more go­ing on, cu­cum­bers, co­rian­der, pars­ley,” says McEwan. “It’s a very dif­fer­ent take on the pork, the cut and the cook,” says Hui. McEwan adds, “It has a good ra­tio of veg­eta­bles to pro­tein to...

3RD PLACE A BEAU­TI­FUL BAO MEAN BAO “This one is re­ally at­trac­tive, and the pork is cooked re­ally well. Mine is re­ally soft, but there’s a lit­tle too much spice,” says McEwan. “I love the tex­ture of the peanuts, and the pork is quite nice, but it’s a...

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