While I’m not markp, I find Ming Kee to be better in the char siu and soy sauce chicken department. There’s an old post by K K somewhere in chowhound, but essentially he states that the chef in Ming Kee are from HK while Cheung Hing is from the Toi San/Taishan area. The marinade for the char siu at Ming Kee tends to be sweeter, they also do two cuts for their char siu, one that is roughly the size of a palm in additional to the more traditional larger cut. My experience with Cheung Hing (roasties taste just fine for me) in the Outer Richmond Noriega location is that they just… chop it sloppily. I had random stray bone bits in my chicken.
