Off to [Chop Chop] for Chinese Roast

Whenever you go to have Chinese roast, you will always hear the chop chop noise [Chopping] in the background!!
The chop chop noise is meat being chopped up on the chopping board so I guess this is why they are called Chop Chop!!
Chop chop also means hurry up or to be quick in English.

The joint is located on the corner with two entrances and meats are displayed nicely at the counter.

There is an English Menu which make it expat friendly.

Chop Chop's signature dish is the Roast Pork Belly Rice where it first debuted in Stephen Chows God of cookery film aka Sorrowful Rice (#黯然銷魂飯).
It comes with egg and soup as a set.
The rice is a little different as they use premium rice which is harvested once a year at Wuchang city along with some wild rice.
As for the eggs, these come from young hens which produce smaller but nutritious eggs.

It was definitely a fulfilling meal as the meat was lightly charred on the edges but perfectly tender and moist.
Also tried the Chop Chop Char Siew which was leaner compared to the belly.

It really depends on which cut you like, for me I preferred the leaner cut as it was meatier and the charred edges were crispy with a slight stickiness.

To go with drinks, the the Crispy pork belly was just the treat.

The chef definitely had perfect chopping skills as you can see the pork is uniformly square with clean cuts and sharp 90 degree edges !!!!!
The meat and fat was evenly defined so each piece was moreish with a nice crispy texture. The roast was so good that I got some takeaway.

I like the way they use paper boxes like GoodBBQ as you won't get any CFC odour in the food.
It is always good to see Chinese roast going to the next level by becoming modern and presentable.

[Chop Chop 食神叉燒]
Shop 3, G/F, 18 Wang On Road, North Point
Near the Petrol Station