My quest for the ultimate charsiu rice has brought me to Kim Heng Roasted in Serangoon. Foodies living around the area would be familiar about this place which has been around for three decades.
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.
Let me give you the bottomline right here at the top. If you love Sio Bak, you must head down to this particular stall to try their Sio Bak and then write to me if you know of any hawker stall that can make a Sio Bak better than this stall.
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 […]
It's one thing to know how to cook and another thing to be committed to the art of cooking. Some people might know all the steps needed to make a dish properly but would take short cuts for the sake of practicality. I am one of them.
Toh Kee Roast Duck: The real secret behind the famous ducks!
I have always wondered why the ducks in Toh Kee look different from other stalls. They always appear darker and more charred. I assumed all along that it was due to the marinade they used and a longer roasting time. I recently revisited them again and was surprised to find out that the real reason […]
Mei Mei Roast Meats: This little Sister Roasts a Mean Duck!
There are not many Roast Meat joints which are headed by a lady boss. The one that most people know about is Kay Lee who became even more famous when news broke out last year that she is going to retire and letting go of her business for a cool $3.5 million. As far as […]
Tao Xiang Kitchen: Hong Kong Style Roast in the Coffeeshop
So which is better? Hong Kong Style Char Siew or Singapore Style Char Siew? What’s the difference? I hear you ask. Well, compare a chunk of Char Siew from Fatty Cheong with one from Crystal Jade and you will understand what the difference is. Our local Char Siew tends to be much sweeter than the […]
Sio Bak (Roast Pork Belly) Sio Bak, so simple, so primal, so shiok. Sio Bak really celebrates the pure flavour of pork since it is simply pork that has been salted and roasted. The beauty of Sio Bak is that with one bite, you can taste the nutty flavours of the meat combined with the […]
