Top Char Siu dishes in Toronto

Caramelized Cantonese BBQ pork with charred, lacquered edges and a tender interior — the signature item here and the reason regulars keep coming back.

Pillowy steamed buns with a sweet, caramelized barbecue pork filling — the restaurant's namesake and most emblematic dish

Honey-glazed pork with a caramelized char on the edges, sliced thick over jasmine rice — a reliable benchmark for any Cantonese BBQ house

Caramelized roast pork with a glossy red-lacquered exterior and tender, slightly fatty interior — the benchmark dish here

Caramelized Cantonese BBQ pork with a lacquered crust and enough fat marbling to stay moist — a reliable benchmark cut over steamed white rice

Lean Hong Kong-style strips with a sticky-sweet caramelized crust and clean pork flavor — order it over steamed rice to catch the drippings.

Lacquered roast pork with a caramelized bark and tender interior, served over steamed rice with a drizzle of pan drippings

Sliced char siu over steamed rice — the benchmark dish for any siu mei spot, and the one to judge this kitchen by first

The house staple — caramelized pork with a lacquered glaze, sliced over steamed rice with a drizzle of sauce; the benchmark by which regulars judge the kitchen

Classic Cantonese BBQ pork over steamed rice — the benchmark dish at any roast-meat spot, judged by glaze depth and moisture

Sweet Cantonese BBQ pork wrapped in rice noodle — caramelized edges on the pork fill every fold of the noodle with savory depth

Sliced Cantonese BBQ pork rolled in silky rice noodle — the sweetness of char siu plays against the neutral noodle and savory soy sauce well

Pillowy steamed buns filled with sweet lacquered pork — the dough is light and the ratio of filling to bun is generous.

Cantonese BBQ pork encased in the same delicate rice noodle sheets — a classic pairing that works every time

Caramelized barbecue pork over rice — tends to run on the sweeter side, which is a plus for fans of the Hong Kong style and a minor note for those who prefer a more savory char siu.

Both steamed and baked versions typically available — the baked version with its glossy, slightly sweet crust is the crowd favourite

In-house Cantonese BBQ — roast duck with crackled skin and juicy flesh, or char siu with a lacquered, slightly caramelized bark

Fluffy steamed buns with sweet barbecue pork filling — the steamed version has a pillowy white exterior that splits cleanly at the top

Glazed BBQ pork buns with a golden, slightly sweet crust and a generous filling — the baked version edges out the steamed here

Glazed BBQ pork buns with a lacquered, slightly sweet crust — the baked version consistently outperforms the steamed here

Golden, glazed pastry shell with a sweet-savory char siu filling — the baked version outperforms the steamed here for caramelized crust contrast

Steamed or baked pork buns filled with sweet-savory char siu — a reliable dim sum anchor

Steamed BBQ pork buns with cloud-soft dough encasing a sweet-savory filling, or the baked version with a lacquered, pillowy top — order both and compare

Glazed BBQ pork buns with a golden, slightly sweet pastry shell encasing a savory filling — the baked version tends to be the crowd favourite here

Golden-glazed BBQ pork buns with a flaky pastry shell and a saucy, slightly sweet pork filling inside

Egg noodles tossed in sesame paste and soy with slices of Cantonese BBQ pork — a contrast to the soup format that holds up well