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Award-winning singer and Midlife Sound 3 runner-up Zhang Yuchen (also known as Vic) turned his passion for perfect roast pork into a culinary pilgrimage across Hong Kong, culminating in a behind-the-scenes masterclass at a decades-old Jordan eatery that has topped local food lists for generations.
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For most people, roast pork is a Sunday lunch treat. For Zhang Yuchen, it is a near-daily ritual. “I could eat roasted pork four times a day and never get bored,” he said during a recent episode of TVB’s food program Food News Report. The Malaysian-born vocalist, who placed second in the popular singing competition Midlife Sound 3, has long insisted that his artistic discipline extends to the plate. “The pursuit of good music and good food are the same: you need precision, balance, and soul.”
Zhang’s self-proclaimed “roast pork mania” led him to explore hidden alleys and backstreet kitchens across Hong Kong, but one style of Cantonese barbecue—siu mei—captured his heart completely. The key, he explained, lies in the skin. “When choosing roast pork, the most important thing is the crackling. It must be brittle. The meat cannot be too fatty, because it becomes greasy; but it also cannot be too lean, because then it dries out. The perfect piece is a harmony of textures.”
A Taste Test and a Trade Secret
To put his expertise to the test, TVB host Cai Jingxing (known as Hang Zai) challenged Zhang to evaluate a restaurant that has been ranked among the top five siu mei shops in online forums. They visited Fook Cheung Kee in Jordan, a family-run establishment that has been serving roast pork and char siu for more than 40 years.
The duo ordered a salted egg roast pork rice and a suckling pig char siu rice. Zhang immediately noted a difference in the char siu, which he compared to the versions back home in Malaysia. “Malaysian char siu comes in two types: one is redder, the other is darker. This one had a sweetness that was different from what I’m used to—I also detected a faint ginger flavor. That extra layer made the taste much more complex.”
The verdict on the roast pork was swift. After the first bite, Zhang exclaimed: “Wow, it’s really crispy. And there’s a caramelized, smoky aroma—it’s a perfect combination of color, fragrance, and flavor.”
Behind the Kitchen Door
True to his obsessive nature, Zhang did not stop at eating. He asked the restaurant’s owner for permission to observe the kitchen process. To his surprise, the owner agreed and shared the family’s closely guarded roasting technique. “He was very generous,” Zhang said. “He showed me how they control the temperature, how they score the skin, and how they season the meat. It’s like learning a musical score—every step matters.”
Broader Impact and Next Steps
Zhang’s candid appreciation for traditional Cantonese barbecue has sparked renewed interest in Hong Kong’s siu mei culture, which has faced challenges from rising rents and changing consumer tastes. According to a 2023 survey by the Hong Kong Catering Industry Association, the number of traditional roast meat shops has declined by nearly 15% over the past decade. Yet shops like Fook Cheung Kee persist, relying on loyal customers and word-of-mouth from food enthusiasts.
For Zhang, the experience has inspired a new project: a potential food-and-music fusion tour. “I want to pair live performances with local food tastings,” he said. “Food is a universal language, just like music. If I can help people rediscover the craftsmanship behind a plate of roasted pork, then I’ve done something meaningful.”
Key Takeaways
- Perfect roast pork criteria: brittle skin, balanced fat-to-lean ratio, caramelized aroma.
- Hong Kong’s siu mei tradition: under pressure from urbanization, but sustained by family-run shops.
- Expert tip: Look for a faint ginger note in premium char siu—it indicates a traditional marinade.
For more on Hong Kong’s culinary heritage, read our guide to the city’s top five roast meat restaurants.
