Checking out David’s Dangerously Delicious Char Siu

By Dimithri Wijesinghe

David’s Dangerously Delicious Char Siu (DDD Char Siu) is a delivery/takeaway only place that’s pretty ideal for homebodies like ourselves. It’s available through Uber Eats, but you can always call them up directly or visit the place to pick up a takeaway order.

The place specialises in one thing and that is traditional Chinese BBQ in pork and chicken. There’s always an accompaniment of cucumber slices and you can get the meat with either rice or bread. There’s a vegetarian option as well – vegetable char siu with fried organic veggies accompanied with rice and cucumber slices. Although, if you’re talking about a place called “David’s Dangerously Delicious Char Siu”, we don’t really know why your vegetarian self is even thinking about it.

We tried the place out at the incessant and almost obsessive insistence of one of our colleagues – you know who you are – and we have to say, while the quality of the food was most certainly of very high calibre and the portions most satisfying, the flavour was a little too much for our terribly local palates to get behind.

Here’s what we tried:

Char siu pork rice bowl Rs. 550

This one had sticky rice with the char siu meat along with a hot sauce which isn’t at all hot but helps combat the sweetness a little bit.

We would have appreciated it if the hot sauce was a little spicier and maybe if the cucumber slices came with a bit of vinegar or acidity to help balance the flavours.

Char siu chicken kade paan sandwich Rs. 550

We got this primarily to check out how chicken fared under the char siu treatment.

It turns out that you wouldn’t really miss out on much if you don’t eat pork.

The chicken is just as good and tasted pretty identical.

The bread works wonders with char siu; it really helps alleviate the effects of the sweetness and helps your palate wash it down.

Original char siu pork Rs. 850 (150 g with extra pork topping)

This one is a basic portion of meat.

You can get it in various measurements and the price, of course, changes accordingly.

The meat was just perfectly cooked and because we tried the pork, we got to experience the nice layers of meat, fat, and the tougher “charred” outer layer, which wasn’t at all bitter.

Biting into it was a treat and the first few bites were truly heavenly.

However, the char ciu sauce the meat was marinated with was very sweet, saccharine almost, as is usual with East Asian cuisine, but it was just too much for us.