一啖叉燒，四十年功力Char siu, forty years in the making
由桂香老師傅承繼爐火，三位舊伙記延續古法 — 炭爐現斬、蜜糖焦香、玫瑰露畫龍點睛。半肥瘦叉燒甘香鬆化、肥而不膩，燒鵝燒肉乳豬日日出爐。
Three former apprentices of the old "Kwai Heung" carried the torch — same charcoal pit, same honey glaze, a whisper of rose wine. The half-fat char siu is fragrant, tender, never cloying; roast goose, crispy pork and suckling pig leave the oven daily.
招牌 01
炭燒蜜汁叉燒Charcoal Honey Char Siu
外皮焦脆帶蜜糖甜味與玫瑰露香，半肥瘦肉質鬆化多汁 — 想食最靚部位，建議直接叫例牌或半斤。Caramelised honey crust with rose-wine aroma; half-fat pork that falls apart. Order the plate cut for the best bits.
例牌 / 半斤斬件Plate / Half-catty cut
招牌 02
脆皮乳豬Crispy Suckling Pig
皮脆肉嫩，帶炭燒香氣，醃料味道豐富，油潤豐腴 — 時節團圓飯桌的主角。Glass-crackling skin, tender meat, rich marinade — the centrepiece for festival family tables.
招牌 03
燒鵝 · 燒肉 · 燒鴨Roast Goose · Pork · Duck
每日掛爐新鮮燒製，豉油雞、貴妃雞、紅腸同樣有供應；斬料加餸，晚飯有落。Roasted fresh daily; soy chicken, consort chicken and red sausage sausage too — the classic takeaway cut for dinner.
新桂香的爐火源自柴灣老字號「桂香」— 舊老闆退休後，三位同為桂香舊員工的老師傅承繼招牌，於柴灣道345號掌爐二十年，燒臘經驗合計超過四十年。
The fire traces to old "Kwai Heung" of Chai Wan. When the original owner retired, three long-serving apprentices inherited the name and have run the pit at 345 Chai Wan Road for twenty years — forty-plus years of siu mei craft between them.
逢時過節，燒臘爐前排滿斬料的街坊 — 陳奕迅、陳凱琳等名人亦是座上客，國泰航空旅遊指南更將新桂香列為地道叉燒代表。
Festival queues stretch out the door; Eason Chan and Grace Chan are among the regulars, and Cathay Pacific's dining guide lists Sun Kwai Heung as a go-to for char siu.
「柴灣40年古法叉燒…肉質鬆化，帶肥的部分更是甘香好滋味。」— 傳媒食評"Forty years of old-school char siu in Chai Wan… tender to the bite, the fatty cut pure fragrance." — food press
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