Char on Guillemard road

Walking past this restaurant, I notice that it always has a crowd during dinner service. On other occasions, it seems very ordinary. It does not scream out for attention, as it has a causal feel and look that leaves a similar impression of a coffee shop.  On the signage, it says casual dining, leaving no hint of the food served. 

Outside the restaurants before the dinner rush

Reflecting the food served, the space has a modern look accented by more traditional pieces of furniture. They serve modern Cantonese food, which basically means taking Cantonese food and cooking western style.

Char Siew (barbecue pork)

Known for roasted meat, we ordered the Char Siew (barbecued pork). The Char Siew came served in a wooden chopping board with a side of chilli paste and horse radish mustard for dipping. The pork had a rich dark color from the honey glaze that caramelised during the roasting. The meat was a bit on the fatty side which kept it moist and tender. This however left a greasy feel in the mouth after a few bites.

Roast duck

The roasted duck on the other hand had a more traditional look and taste. Perfectly cooked, the duck is the star of this dish. No fancy sauce nor a gimmicky presentation. It was plain, simple and delicious. If only the skin was a little bit crispier, it would have been perfect.

Yang Chow fried rice

We also ordered Yang Chow friend rice, which had chunks of chicken and pork. It complemented the other dishes well. 

Buddha's delight (Lo Han Chai)

The last dish was the Buddha's delight, an assortment of vegetables cooked  stewed in a sauce of Chinese vinegar in a claypot. The assortment was composed of wood ear, tofu, carrots and rice noodles. A modern take on the traditional vegetarian dish Lo Han Chai.

The food at Char was delicious. Taking very traditional and common cantonese dishes and cooking them using modern and western techniques makes beautiful food. It is easily understood why this eatery has become so popular.