GBA Lifestyle News
Food & Drink Section
By Adele Wong | February 29th, 2016
  • Delivery, Take-out
  • Central, HK Island
  • Address: Shop 2, G/F, 26 Li Yuen Street East, Central
  • Website: https://www.facebook.com/GOODBBQ.HK/t
  • Open Hours: Monday-Friday, Sunday, Lunch, Dinner
  • Open Since : January, 2016
  • Phone: 9852-1062
  • Rating: 3.5
  • Cuisine: Asian, Cantonese, Chinese, Roast Meat
  • Ambience: Casual, Trendy

Beginner Char Siu: This trendy takeaway Cantonese roast meat shop tucked away on Li Yuen Street East specializes in char siu, chicken and pork belly rice.

Look & Feel: Good BBQ Takeaway is painted bright blue on the outside, and that’s really all there is to it: there are no seats, only a counter for ordering.

On the Menu: The incredibly detailed bilingual menu lets you pick and choose your meats, which all come with a box of rice — expect to cough up between $42-$48 depending on your preferences. Pay a few bucks extra for choice cuts (for instance, fatty or lean char siu), and also for sides like broccoli and spinach.

Service: Not quite as quick and efficient as you would expect of a takeaway shop, but the ladies who run the counter are nice enough.

Jeng: The picture posters on the wall and the English menu at Good BBQ Takeaway take the intimidation factor out of ordering, if you’re a newb to the siu mei (roast meat) scene. The default slow-cooked char siu cut is half fatty, half lean, and mildly marinated, with none of the artificial red coloring you find at some other shops in town. The poached chicken comes with firm and jelly-like skin and tender meat — paired with the spring onion oil, it’s a beautiful albeit standard combo.

Not So Jeng: Trying to master the ordering sheet is like attempting a complicated calculus equation. There are way too many options! There is a vegetarian rice box ($42) available, but the ratio of vegetables to rice is disappointing.

Great For:  Takeaway dinner, quick lunch to eat al desko, an outdoor picnic lunch.

FYI: The lady behind Good BBQ Takeaway is Sandy Keung, who runs Table — Ingredient Based Cuisine on Bonham Strand.

This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.