Martin Ong, the owner cum chef, first started it in Tampines then moved across the causeway to Johor Bahru and moved back to Singapore about 1.5 years later, to Bukit Batok. He then moved to Foch Road in January 2016, in a coffee shop off Jalan Besar before moving to the current location. This time, he has also set up another stall just next to it that offers wanton mee. Though under different names but he has been at it for about 5 years.
There was a short queue on Sunday even though it was already after 2 pm. I decided to go with their char siew & sio bak rice that costs $4.50.
Their sio bak has been strongly recommended by some friends on the Facebook and I have been looking forward to trying. I read it from somewhere that the entire process of roasting is more than 2 hours, which is slightly longer than most of the other stalls. It starts from the braising before proceeding to blow drying and then to the roasting. Those steps are to ensure that the fat is to burn well and also to achieve crispier skin. A good sio bak is the one that has a layer of crispy skin while keeping the flesh moist and tender, exactly like what I had tasted here.
Char Siew is good as well, it was shiny, caramelised and slightly charred on the outside but still, tender and juicy within. It is sweet and savoury with the right balance layers of fat.
I am going back for their roasted duck which I did not get to try this time. I took away once to have it at home when they were still at the coffee shop along Foch Road. Its taste was not memorable then but I heard it is getting much better now.
88 HONG KONG ROAST MEAT SPECIALIST
153 Tyrwhitt Road SINGAPORE 207566
Operating Hours: 11.00 am to 8.00 pm (Daily)