At Chop Chop, the signature roasted pork belly char siu rice ($80, with soup) is made according to chef Dai Lung’s long-perfected recipe. Expect meat that’s succulent, tender and charred and caramelised in all the right spots. It’s served with premium rice from Heilongjiang, and local firstborn eggs done sunnyside up to show off their bright yolks.
|Venue name:||Chop Chop|
Shop 3, G/F, 18 Wang On Road, Fortress Hill
|Opening hours:||Daily 11am-9pm|
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