Yes, my family already had Sunday brunch plans in San Francisco, and we kept them, but considering Uncle Peter Pan recommended Ming Kee, Stacey and I had to add roast meat to the mix. Her father’s longtime friend is an Asian food maven, and his suggestions always pay dividends, so we drove to Westwood Park on our way out of town and agree that there isn’t a better option for Hong Kong style roast meats in the city.
The Ming Kee space is simple, with a white awning sporting a chicken, seven tables, a stainless steel counter, glistening meat hanging from hooks, and the steady hum of meat cleavers hacking through bone on cutting boards. A red handwritten menu features many different cuts from animals that walk and fly, perhaps none better than pork jowl.
The counterman pulled twin slabs of rosy meat from a hook and sliced to order. The results had melting fat rims and pink meat in the middle with good bite. Be sure to order a side of steamed white rice, with heat that helps melt the pork fat while helping to tame the richness.
Next time I’m in San Francisco, Ming Kee will be a main event instead of dessert.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.