@calvinhungry was super against putting cha siu on the menu at first because there are so many great cantonese roast meat shops in nyc and he knew he wouldn’t be able to do it better than the people who have been making it for decades but... one night he was messing around with a rib sandwich and this kind of just clicked. a riff on a mcrib with cantonese flavors - sesame milk bun, cha siu glazed deboned steamed ribs, bread & butter pickles, raw onion and chinese hot mustard nothing more cantonese american than a cha siu mcrib 🍟