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Char Siu
Our Char Siu is a Cantonese classic. Beautifully marbled Canadian collar or Polish pork belly is tenderised and marinated with multifloral honey, pineapple, papaya, maltose and premium soy sauce. It is then roasted over slow-burning flames to achieve the juiciness inside and the crusty, caramelised edges on the outside. Prior to serving, the barbecue meat is dressed with a savoury jus enhanced with Chinese spices.
Roast Goose
Our select roast goose acquires its golden brown colour in a wood-burning oven. In the process, the skin’s moisture is completely evaporated to form a crispy texture, as the fat underneath melts only to drip all over the aromatic and succulent goose meat. Hoper’s Base’s roast goose dish was honoured at culinary competitions in Hong Kong.
Pineapple Sweet and Sour Pork
Pineapple sweet and sour pork is a mouthwatering melange of generous cuts of deep-fried and breaded pork shoulder, fresh pineapple, onion, and bell pepper, which are enveloped in an addictive sweet and tangy sauce. Attractively presented on a boat-shaped bowl made of a cut pineapple fruit, this storied Cantonese dish with a modern twist is a crowd pleaser.
Roast Goose Fried Rice au jus in a Clay Pot
Fragrant jasmine rice, together with bite-sized goose meat, is pan fried in a clay pot, so each grain can be cooked evenly and soak up the savoury goodness of roast goose meat juice and goose fat. It’s a simple homemade comfort food perfected by our chefs.
