Barbecue Pork and Roast Duck Over Rice Combo, Asian BBQ & Noodle

The tiny storefront proudly displays its roasted meats in a case at the counter. Although the luscious barbecue can be purchased by the pound, make a full meal out of it by sampling a few over rice. The barbecue pork is Chinese style, but doesn’t have that unnatural pink hue that char siu sometimes has. Roasted duck is nicely fatty, scented with Chinese five-spice. Both the meats are then given a drizzle of jus that soaks into the bed of steamed white rice.

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Cocktail Culture


By Xania Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.



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