Cheung Hing Restaurant — Restaurant in San Francisco

The line here is as famous as the food itself. During peak hours, there's always a line of hungry Chinese people going out the door, but it tends to move at a decent pace. People inside are all yelling out their orders, and the butchers somehow collect everything and channel it into boxes full of roasted goodies. For how disorganized it is, there's some sort of chaotic efficiency. Just know what you want before you reach the counter, and don't be shy. It also helps to speak loud Cantonese. However, all of this is pretty easily avoidable if you pick up food during off peak hours.

As for the food, you can't go wrong with their venerated roast duck. Rich, savory, fatty, juicy, it hits all the right notes. The spices and seasonings they use give it a really bold flavor. The skin could be crispier, but it's still really good. The leftover salty and fatty juices can be used like bacon grease. It makes anything taste great. On rice, noodles, bread, eggs, vegetables, or other meat, it's all good. Lips feeling chapped? Lather them in delicious leftover duck fat. Ming Kee is also one of our favorite places for take out roast duck, but it's been a little inconsistent since they moved back to Ocean.

I also like the Cha Siu (BBQ Pork) here. It's tender, juicy, and sweet. In addition to the glimmering sweet glaze, the burnt edges also add a lot of flavor and texture. Ordering half lean half fat doesn't seem to change the composition of the pieces much, but it's all...

A lot of locals say this place has the best Hong Kong style barbecue meats in the city, that is when I had to make a visit and see for myself. Upon arrival, the lines was out of the door and that kept me wondering to see if what they did was true. That was not really the case because they just had one person chopping for all the customers. Also the store is very compact, so not much people can just wait inside to crowd the whole place up. They offer roast duck, chicken, soy sauce chicken, chau siu, roast pork, wok fresh items and much more. They used to have dine in, but after Covid they removed that option and it is strictly for to go now. When it was my turn to order, I just went with my normal go to which is roast duck, because if you mess that up then no need of a revisit. The skin was semi crispy, meat was slightly warm and a lot of fat than meat ratio. To conclude people’s opinions and facts, this is definitely not the best Hong Kong barbecue shop in the city. I know where the best one is and most people agree with my option. I do have to say the staffs here were welcoming and well trained which made my visit an issue free one. I recommend this place if you are in need of a quick bite, to anyone on a limited time or if you live nearby. I might be back in the future to tryout the other options they...

FINALLY tried Cheung Hing last month, after having it fester in my bookmarks for years! While the three of us considered getting some side (non-meat) dishes, well, it seemed silly, so we just went with entree sizes of their:

Soy Sauce Chicken - Good flavor and tenderness overall, but came in on the dry side (as most white meat does).

BBQ Pork - I was expecting to like this a lot more than I actually did, but it didn't taste like the chashu that I'm used to getting at dim sum, or in pastries. A bit less sweet, and a bit more medicinal. Probably would not get this the next time around.

Roast Duck - Definitely the star of the three, with great flavor, and deliciously wonderful duck skin.

While there were some misses, the roast duck alone is worth coming back for, especially at these prices!

Accessibility Info

Venue - Seating is pretty limited, but most people seem to show up to get orders to go. Show up after 7pm and you should have missed the bulk of the dinner rush, leaving you with a small selection of accessible tables. If you come during the rush, well, good luck.

Bathroom - Didn't check them out,...