Top's Cafe BBQ House aka Hong Kong BBQ

Top's Cafe BBQ House, Hong Kong Style BBQ. Open 9am-9pm, 7 days/week. 2460 San Bruno, SF, 415-715-6868. They do a brisk take-out business.

I shot this meat-chopping set-up during one of my first visits, back in 2014-2015. It's all still there--same guy with the cleaver and round chopping block.

Look how fast & neatly that guy chopped up that roast pork. That's Robin's order.

Meanwhile, we're drinking Jasmine Tea, eating a vegetable-laden bone broth soup, and looking forward to putting dark red chili oil on our main dishes.

Leafy greens (spinach, we think) in a pork broth soup on our most recent visit (1/6/18).

Notice the meats hanging in the window. The actual smoking/BBQing happens back in the back.

So that's BBQ duck, chicken and pork hangin'. Sometimes they've got squab too. Seen places on Irving and Clement that have Goose, Quail and even Cornish Game Hens.

Crispy pork skin and tender pork over white rice. That green cabbage was cooked with meat juices. 

Duck Liver! Can you believe I paid $4.50 for all that? Soup & tea included!

If they're out of Duck Liver, I like to get Roast Duck, here served with green cabbage cooked in meat juices, white rice, and a bowl of pan drippings mixed with potent Chinese Five Spice Powder.

Above and below is what Robin prefers to get: Roast Pork, also served with cabbage, rice and the pan dripping/Five Spice Powder.

Other items not on the menu.

They've got these handwritten Chinese menus in addition to the English above, and an English printed takeout menu. None of the English menus make mention of the Duck Liver, it's on the Chinese menu. The waitresses think the Duck Liver is gross and will make a face, so you gotta tell the dudes with the Chinese chef's knives that yes, you definitely want the Duck Liver. Be warned: they often sell out of the Duck Liver, they didn't have it last two times I was there.