After opening Chifa, a Chinese-Peruvian dumpling house, the restaurant group has launched a second attempt at a Cantonese staple by playing with roast meats—a repertoire that is such a local staple that, if not executed right, is literally like playing with fire. The menu is a simple one-pager littered with snacks and small plates to start, while sharing mains, barbecued items and carbs load up the rest of Madame Ching’s offerings. It is worth noting that dishes are Chinese-based but often delivered with a twist—some brilliant and some not. The BBQ roast menu offers pork belly, barbecued pork (aka char siu, made with Iberico pork), baby back ribs and roasted duck. While it takes decades for chefs to master the skills to create a consistent offering of Chinese barbecue, Madame Ching recreates the form with mixed results.

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