WHERE TO EAT The best Chinese BBQ pork (Char siu) in the world (according to food experts)

"Served piping hot, the pork arrives crackling on the table. The sugar coating is light and crispy, giving way to an incredibly soft, fluffy and fragrant Iberico pork – it’s one of the softest we’ve tasted for a long time, with a rich, meaty taste."

"Come here for their famous char siu, tender with the perfect hint of sweetness, and doused in their own signature recipe sauce."

"Kam’s version of BBQ pork belly is a fatty, flavorful knockout. It appeared on our table as a glistening mound of thick, meaty chunks slathered in a gooey dark red sauce. The first bite hushed us — the meat was so soft and packed with flavor I could almost feel it melting on my tongue."

"The char siu at Lei Garden is tender and glazed with a sweet honey sauce. Best char siu I have had in the world!"

"It turns out he just makes really damn tasty char siu – the kind that isn’t too fatty and comes sitting in all its juices."

"The char siew was excellent."

"The char-siu, I thought, was great too. It’s definitely different from what we’ve grown accustomed to in Singapore – a lot less sweet, thicker slices and well, more flavourful."

"Never before had I tasted char siu so tender and moist that it pretty much fell apart into meat kernels at the poke of my chopsticks."

"The Black Kurobuta pork is of Japanese DNA but grown in Northern China. Sauce is poured on top of the pre-heated rocks, to create steam to arouse your senses, a signature dish at all outlets of Man Ho restaurant. Interesting!"

"Char siu pork was excellent."