Singapore’s food scene is famous for its roast meat offerings, especially the beloved char siew. This sweet and savory pork dish has won hearts with its rich flavours and tender texture. From hawker stalls to upscale eateries, there’s no shortage of places to enjoy this classic.
Among the top spots, 88 Hong Kong Roast Meat Specialist stands out with its 4.4-star ratings and expansion into the CBD. Another favorite, Char Siu Lang, is known for generous portions and crispy pork belly in Ang Mo Kio. For those craving caramelized perfection, Fei Fei Roasted Noodle in Jurong East holds a Bib Gourmand title.
Heritage also plays a big role. Tiong Bahru Lee Hong Kee and Fatty Cheong serve fork-tender cuts that keep locals coming back. Whether you prefer traditional or modern twists, there’s something for every palate.
Key Takeaways
- Singapore offers diverse char siew options, from hawkers to restaurants.
- 88 Hong Kong Roast Meat Specialist is a top choice with high ratings.
- Char Siu Lang is famous for its crispy pork belly.
- Fei Fei Roasted Noodle has Bib Gourmand recognition.
- Heritage spots like Tiong Bahru Lee Hong Kee deliver tender cuts.
Introduction to Char Siew in Singapore
The art of roasting pork to perfection has deep roots in Cantonese cuisine. Originally from Guangdong, this technique evolved in Singapore’s vibrant food culture, where hawkers perfected the balance of sweet marinades and smoky flavors.
At 88 Hong Kong Roast Meat Specialist, owner Martin Ong blends tradition with innovation. His “bak kwa”-inspired glaze merges Hong Kong and Malaysian styles, creating a sticky, caramelized crust. “Reputation is everything,” he says, noting his team’s strict adherence to chef principles.
Hawker stalls play a key role in popularizing the dish. Places like Foong Kee Traditional Charcoal Roaster use charcoal roasted methods for a deeper smokiness, while Char Siu Lang crafts honey-glazed cuts with custom fat ratios for tender meat and crispy skin.
In Singapore’s competitive F&B scene, quality is non-negotiable. With over 1,200 reviews, 88 Hong Kong proves consistency wins loyalty. Whether served over rice or noodles, each bite tells a story of heritage and skill.
What Makes the Best Char Siew?
A perfect plate of char siu balances texture, flavor, and technique. Whether it’s the sticky glaze or the melt-in-your-mouth tenderness, standout versions share common traits. Here’s how to spot them—and why our picks excel.
Key Qualities to Look For
The ideal cut boasts a pink-tinted center with caramelized edges, achieved through precise roasting. At 88 Hong Kong, a honey-maltose glaze creates that signature crunch. Meanwhile, Fatty Cheong’s dark sauce ensures fork-tender meat.
Texture matters just as much as taste. Crispy roast pork skin should crackle, while the fat renders smoothly. Avoid overly chewy or dry cuts—quality ingredients like heritage pork make all the difference.
Our Selection Criteria
We prioritized stalls with:
- Consistent ratings (e.g., 88 Hong Kong’s 4.4 stars)
- Heritage techniques, like Tiong Bahru Lee Hong Kee’s decades-old recipes
- Unique twists, such as Fei Fei’s lard-tossed noodles
Condiments also elevate the experience. Tangy chili ginger dips or house-made sauces, like Char Siu Lang’s honey glaze, add layers of flavor. And with generous platters under $10, value shines too.
88 Hong Kong Roast Meat Specialist
Few names command as much respect in the roast meat scene as 88 Hong Kong. What began as a humble kopitiam stall on Lavender Street now thrives in the CBD, blending tradition with modern efficiency.
Location and Ambiance
The Far East Square outlet (19/20 China St) offers air-conditioned comfort—a upgrade from the original spot. Weekday lunches draw office crowds, but the self-service setup keeps queues moving. Expect sleek wooden tables and the irresistible aroma of caramelizing pork.
Must-Try Dishes
Their char siew rice ($5.50) stars pork glazed with a bak kwa-like sweetness. Pair it with premium wonton noodles ($6.50), tossed in fragrant lard, or add a lava egg ($1.80) for silky richness. Every bite showcases the crispy skin and tender marbling that define their craft.
Why It Stands Out
Owner Martin Ong’s 12-year recipe refinement shines—10 sio bak and 7 hong kong roast variations. His team, led by a Rolex-wearing chef, uses first draw soy sauce for depth. Even at $7.50 in the CBD, the quality justifies the price. “We recover costs through volume, never shortcuts,” Ong insists.
Char Siu Lang
Nestled in Ang Mo Kio, Char Siu Lang has built a loyal following for its crispy skin roasted pork belly. This no-frills hawker stall at 340 Ang Mo Kio Ave 1 operates daily until sold out, drawing crowds with its charcoal-roasted meats and customizable fat ratios.
Location and Ambiance
The stall’s unassuming setup offers limited seating, but the aroma of sizzling pork keeps patrons patient. Open from 11 AM to 6 PM, it’s a lunchtime hotspot. Regulars know to arrive early—the affordable prices ($4 for char siew rice) mean dishes sell fast.
Must-Try Dishes
Their honey-coated char siew shines with a sticky glaze, while the roasted pork belly delivers crackling perfection. Add an onsen egg for extra richness. A light cabbage soup, served as a side, balances the meal’s richness.
Why It Stands Out
With a 4.5-star Google rating from 252 reviews, Char Siu Lang’s consistency impresses. The team prioritizes speed without sacrificing quality—meats are sliced to order, ensuring tender bites every time. For more on their honey-coated char siew, check out their full menu.
Fei Fei Roasted Noodle
For those craving a taste of Michelin-recognized roast meats, Fei Fei Roasted Noodle delivers excellence. Tucked into Jurong East’s bustling hawker center at 254 Jurong East St 24, this Bib Gourmand recipient proves gourmet flavors thrive in humble settings.
Location and Ambiance
Communal tables and the sizzle of roasting pans define the vibe here. Arrive before 6 PM—dishes sell out fast. The friendly staff keeps the open-air stall lively, serving regulars and first-timers alike.
Must-Try Dishes
Their char siew noodles ($5) feature springy wonton mee without alkaline aftertaste, tossed in lard and soy. The roast duck, with caramelised meat and crackling skin, pairs perfectly with house-made chili sauce. Don’t skip the $1.80 kopi-o—regulars swear it’s “better than Ya Kun.”
Why It Stands Out
Owner Mr. Lim’s 30+ years of experience shines in every plate. The Michelin nod isn’t just for the duck—it’s for consistency. “We roast small batches thrice daily,” he says, ensuring each cut retains its juiciness. At these prices, it’s a steal for Bib Gourmand-level quality.
Tiong Bahru Lee Hong Kee Cantonese Roasted
Stepping into Tiong Bahru Market feels like a journey through Singapore’s culinary history. At stall #02-60, Lee Hong Kee’s heritage shines—a third-generation operation since the 1970s. Their charcoal-roasted meats are a testament to time-honored techniques.
Location and Ambiance
The stall sits in the iconic Tiong Bahru Market, where breezy open-air seating adds to the charm. Queues form early, but the 3.8-star Google rating proves it’s worth the wait. Regulars love the no-frills vibe and swift service.
Must-Try Dishes
Order the roast pork belly ($4.50)—crispy skin, tender layers. Their moist duck, sourced from smaller birds, stays juicy with light seasoning. Pair either with fragrant rice or noodles for a fulfilling meal.
| Dish | Price | Highlight |
|---|---|---|
| Roast Pork Belly | $4.50 | Crackling skin, *generous portions* |
| Char Siew Rice | $4.00 | Caramelized edges, lean cuts |
| Roast Duck | $5.00 | Lightly spiced, succulent |
Why It Stands Out
The family recipe uses fresh pork—never frozen—for superior texture. A tangy sour chili sauce, made in-house, cuts through the richness. “We roast in small batches,” says the owner, ensuring every plate meets their standards.
Fatty Cheong
At Ghim Moh Market, Fatty Cheong serves up fork-tender cuts that keep locals lining up. This humble stall, with branches at ABC Brickworks too, proves that mastery lies in simplicity.
Location and Ambiance
The Ghim Moh outlet thrives in a no-frills coffee shop. Plastic chairs and shared tables set the scene, but the star is the open kitchen’s smoky aroma. Arrive early—lunch rushes fill the space fast.
Must-Try Dishes
Their Char Siew Wanton Mee ($5) features springy noodles tossed in lard, topped with thick-cut pork. Add roasted pork for $1 more—it’s a steal for the value for money. The rice plates, drenched in dark sauce, showcase crispy roast edges.
Why It Stands Out
With 255 reviews averaging 4.0 stars, consistency wins. The homemade glaze caramelizes without overpowering, and meats stay juicy. “We roast small batches,” says the owner, ensuring every plate meets their hawker heritage standards.
Conclusion
From smoky hawker stalls to air-conditioned eateries, these spots redefine roast meat perfection. For CBD convenience, 88 Hong Kong delivers caramelized cuts with a bak kwa twist. Budget-conscious diners flock to Char Siu Lang, a hidden gem for crispy pork belly.
Arrive early at Fei Fei—their Bib Gourmand-worthy noodles sell out fast. Heritage shines at Tiong Bahru Lee Hong Kee, while Fatty Cheong offers unbeatable value. Pair your meal with local kopi or barley water to balance the richness.
Pro tip: Check opening hours. Some stalls, like 88 Hong Kong, close Mondays. Whether you seek a must-try dish or a hidden gem, these picks promise unforgettable flavors.