Tag Archives: siew yoke

Roast Meats, Singapore

记得来 ROASTED DELIGHTS BOILED SOUP – FERNVALE, SINGAPORE

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Randomly checking out this foodcourt at a neighbourhood, the burnt char siew caught my eye. Unfortunately it wasn’t half fatty, a little lean for me. If not will be 5 Eggs Rating immediately. Also, quite pricey for a coffeeshop.

Taste: 🍳🍳🍳🍳
Portion: 🍳🍳🍳🍳🍳
Service: Self-service.
Price: $5.50. Take the combo next time, more worth it.
Ambience: Coffeeshop
RTE: If I’m around the area

Add: Blk 417 Fernvale Link, #01-01, Food Paradise, Singapore 790417
Tel: N.A.
Hours: Refer to maps link below 👇
Location: https://maps.app.goo.gl/5kBQ4XYLEGgQ9dt29

#yum #tasty #yummy #delicious #hungry #foodporn #foodie #food #foodpics #foodgasm #foodophile #youtuber #eatwithroy #eatlocal #sgyoutuber #supportlocalsg #jidelairoasteddelights #roastmeats #fernvalegoodfood #charsiewsiobakrice

Roast Meats, Singapore

金海湾香港烧腊 – Geylang, Singapore

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Discovered another hidden gem today while I was looking for undiscovered food places in Geylang area during lunch today. This whole coffeeshop belongs to one owner and apparently their curry rice is quite popular too. But let’s focus on the roast meat stall first. 😉

Stall within coffeeshop
Yummy roasted meats
See how much roasted meats on the rice!!!
Look at the well defined layers!

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Taste:

Ordered my standard char siew and siew yoke rice as that is my benchmark to test for good roast meats. Siew yoke’s skin was crackling and the meat was tender while the char siew had lightly burnt ends and half fat proportions. Rice was little but I was ok with it as I didn’t wanna eat too much for lunch. The roast meats were charcoal roasted and really yummy. There goes my diet, damn.

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Price:

$4.50

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Portion:

Above average. Quite a lot of meat!

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Service:

Order at stall and served at table.

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Waiting Time:

5 mins.

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Rating:

5/5.

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Location:

1 Geylang Lorong 25, Golden Bay Eating House

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Hours:

11am to 9pm

Roast Meats, Singapore

Alex’s Eating House – Beach Road, Singapore

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I can’t believe I didn’t write about one of my favourite places for canton roast meats in Singapore! I reckon it’s prolly because I frequented this place way before I started eatwithroy! Believe me, this place has been here since I started working 17 years ago! (Damn, I’ve just disclosed my age!) My memory about this place can sum up with only one word, crowded. Especially during lunch hours. Nevertheless, they always have enough supplies to serve their customers as they roast all their meats at their simple kitchen facility behind.

I visited this place again recently hence I was able to snap pics of the place and the food. Seriously, the standard of the food here did not drop a bit! Love it when they maintain the food standards so that the younger generation can get the taste of the good foods that we eat when we were young! Check out the pics and reviews below:

The eatery

Presentation is not nice during lunch time… but food is good.

Dumplings soup – The dumplings are filled to the brim. No stinge in fillings! Soup stock is of ikan bilis. Lovely.

Rating: 4/5.

Taste: 5/5. I like it because of the nice roast burnt taste on the char siew. The roast pork is not fatty type, so good for me. Roast duck’s skin is fragrant and very tasty. Love it!

Portion: Average.

Service: 4/5. They are trying their best to serve fast but during lunch hours, they are usually damn busy.

Ambience: 3.5/5. Coffee shop style. No air con. Can get quite humid during a hot day.

Price: Less than $25 for 2 pax. Cash only.

RTE: Yes!

Location: 87 Beach Road (Opposite Shaw Towers) Tel: 6334 0268. Opens for lunch till late afternoon only.

Miscellaneous, Recipes

Big Roy’s Siew Yoke (Chinese Roast Pork)

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Ok this is my first time collaborating with my dear friend from Hong Kong, Christina who bought the pork and shared with me her recipe and how to roast this. The roast pork is actually quite easy to do just that try not to have it too often unless you get those Berkshire or Hungarian pork, where the fats are suppose to be good for you. 🙂

Seasoning:
Sea Salt (Remember to recycle the salt after removing from the pork! I use it for cooking and cleaning chicken/fish)
Five Spice Powder
White Pepper
Chinese wine

All base on agaration (estimate)… depending on how big a slab your pork belly is. White vinegar is not used here to prove that the skin can still be crispy without it.  (I don’t have vinegar at home that’s why! ;P) You can use if you wanna follow the books. 😉

Check out the video below and don’t hate me for making you salivate! ;PPP