Cheung Hing in San Mateo just opened and we stopped by for dinner. Cheung Hing also has branches in SSF and Millbrae.
Since Cheung Hing has a reputation with roasties, we had the roasted duck/ roasted pork combo plate rice. The duck was pretty good with a glistening layer of skin, though the skin was on the rather salty side. The roasted pork looked to be a slab of belly, had a good combination of fat and lean, and also a bit on the salty side.
The claypot rice with salted fish and minced pork. With it being a claypot dish, it took a while to come out, but the amount of soccarat was minimal. The layer of rice next to the pot was a little dry, that’s it. Needed a bit more fire and heat to add to the dry layer.
They also recommended the Shanghai xiao long bao. I asked why and they said they have a Shanghai chef who covered the Shanghai side of the menu. These were decent though I preferred Panda Dumpling’s version in nearby San Carlos.
Also got a plate of sauteed pea sprouts. Pretty standard, a bit fiberish with the weather being a bit warm.
Overall, I think Cheung Hing fills an all-purpose decent Cantonese void along El Camino in the lower Peninsula for those who don’t want to venture into Foster City or trek down to Mountain View/ Sunnyvale. Though I prefer Cooking Papa in general, though not the specific dishes in question. Business was pretty brisk. As in the case of many general purpose Cantonese restaurants, they covers many areas of Cantonese food that normally each be covered by a specialist restaurant in Hong Kong- like a claypot rice shop, a roastie shop, etc. But this being San Mateo, I doubt a specialist restaurant would survive.
How’s the other Cheung Hings in Millbrae and SSF? @Night07 have you been?