Fook Kin Roasted Meat: Hipster Hawkers Cantonese Roasts
The last decade has been an interesting time for the evolution of Singapore cuisine. Our hawker food is gradually moving out of the hawker centres into their own standalone eateries and our next generation of Singaporean hawkers are doing it in style!
As you may know I have been looking for the perfect charsiu rice for a while now. For a “perfect” charsiu rice, the trio of charsiu, chicken rice and charsiu sauce must all come together in sublime symphony! So far, I haven’t found a stall that excels in all three. Most charsiu rice places don’t […]
We are all very familiar with the basic dim sum items like har gao, siew mai and char siu bao, but how many of us really know what to look for in a good har gao or what makes one siew mai better than the next? We sat down with Hua Ting's Chef Lap Fai to discuss these questions!
I am on the hunt for good charsiu again. In the past, I have always focused mainly on the quality of the charsiu. But this time round, I am looking not just for good charsiu, but I am also focusing on the sauce and the rice.
The reason I am thinking about charsiu rice this way is because of unagi don. In the past year, I have written quite a bit about unagi don and to me charsiu rice is very similar to unagi don. Both are grilled meats on rice with a sweet sauce. The big difference, aside from the fact that one is a fish and the other, a pork, is the quality of the sauce that goes with it.
The restaurant is named after Mr. Kam Shui Fai who founded the world famous Yung Kee Roast Goose in 1942. The venerable restaurant hit the headlines in recent years when a family feud drove it to the brink of closure. It was during this time that third generation Mr Hardy Kam opened Kam's Roast Goose which earned a Michelin Star within a few months of its opening.
Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
It is good to see our two young hawkerpreneurs, Kai and Randall doing so well at Roast Paradise one year on. When I initially posted their story on Facebook in Oct last year, they had just opened their stall and though the char siew was promising, I felt that it needed more fine tuning before I would recommend it on the blog.
I have driven past this particular coffeeshop along Tanjong Katong on many occasions en route to the carpark and have always noticed that it was quite crowded. But it wasn't until my friend Johnny told me about their char siew that I made an effort to drop in to give it a try. Johnny specifically said that I needed to ask for the fattier charred cuts to truly experience their char siew!
Fatty Cheong ABC Char Siew Rice: The Next Generation!
This stall is closed Fatty Cheong’s has been one of my favourite places to eat at since I first discovered his sublime char siew back in Nov 2006 when the blog was only in its infancy! Since then, his char siew has been the gold standard for which my kids compare all the other char […]
There is one memory of Cantonese Roast that has been ingrained in my mind and that was of Jia Le Roasted Meats when they were still at Suntec City Republic Food Court. It wasn’t just the glistening reds and stunning bits of char on the charsiew that mesmerized me but the variety of roasted critters […]
There are five components in a plate of wanton mee. 1. Noodles, 2. Char Siew, 3 Wanton, 4, Sauce, 5 Chilli and ok lah, 6 if you count the soup. So far, I have yet to find a stall that gets all 6 components right. I have endeavored to find that elusive stall in the past […]