There are moods for crispy roast pork. Then, there are moods for sticky barbecue pork. Yet another Cantonese classic, this beloved dish is sweet, savoury, and smoky, which caters to both young and old. Only in the hands of a skilled roast master, will a humble cut of meat, either shoulder or pork belly, transform into sheer gastronomic indulgence that is unapologetically juicy and greasy. Not to mention, those irresistible burnt ends and caramelised edges, beckoning for another bite.
Whether traditional time-tested recipes or modernised takes, we turn to top Cantonese chefs to uncover those worth their weight in gold. Here’s where to find the best char siu in town, according to top Cantonese chefs.
Read more: The best crispy roast pork in Singapore, according to top Cantonese chefs
Roast Paradise
The signature barbecue char siu pork at Roast Paradise (Photo: Facebook / Roast Paradise)
Edward Chong, executive chef of Peach Blossoms
“If I ever miss Malaysian-style char siu, my favourite comes from the Roast Paradise stall at the recently refreshed Old Airport Hawker Centre. In Malaysia, char siu is typically fattier, and sporting more char and caramelisation. Influenced by the KL (Kuala Lumpur) style of char siu, Roast Paradise specifically uses pork belly, which is a cut that requires a longer roast time to achieve that signature richness. Here, the pork belly is perfectly caramelised with a bit of char, and the meat is incredibly tender. I have many fond memories of dining with my family over Roast Paradise almost every weekend.”
Roast ParadiseAddress: 51 Old Airport Road, #01-121, Old Airport Road Food Centre, S(390051)
Tsui Hiang Yuan
The signature barbecue char siu pork at Tsui Hiang Yuan (Photo: Instagram / @wat2eatsg)
Pak Chee Yit, executive Chinese chef of Madame Fan
“The char siu at Tsui Hiang Yuan is a feast for the eyes and the palate. The rich caramelised glaze of the char siu is delicately controlled, and the golden-brown hue makes it extra appetising. It caters well to local taste buds, with balanced flavours without being overly sweet or salty. Crafted with pork belly, the char siu has contrasting textures with layers of lean but tender meat and melt-in-your-mouth fat. For those who enjoy indulging in the succulence of pork belly, this dish is irresistible.”
Tsui Hiang YuanAddress: 22 Kensington Park Road, Serangoon Gardens Country Club, S(557271)
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88 Hong Kong Roast Meat Specialist
Cheung Siu Kong, chef de cuisine of Summer Pavilion
“Good barbecue is all about balance. It boils down to the fat-to-meat ratio and the balance of both sweet and savoury flavours of the glaze. To achieve the perfect char siu, texture is critical: it has to be juicy and never dry; tender but not overly soft. Complete with the right amount of caramelised char, this char siu is one that is most mouthwatering.”
Chan Chung Shing, Chinese executive chef of Yan Ting
“88’s char siu has a nice lean-to-fat ratio, which results in consistently moist and tender meat. The crispy charred edges add contrast to each bite, balancing out the sweetness from the honey glaze and the savouriness of the marinade. This is comfort food at its very best for me as it simply reminds me of my childhood growing up in Hong Kong.”
88 Hong Kong Roast Meat SpecialistAddress: 306 Lavender Street, Qinan Building, S(338813)
Crystal Jade Golden Palace
Ricky Leung, executive Chinese chef of Hai Tien Lo
“Not quite char siu but my personal favourite is the char siu bao at Crystal Jade Golden Palace. A great deal of effort goes into making each one as skilful chefs prepare them in small batches to ensure freshness and quality. The balance of sweet and savoury flavours is perfectly struck, and the char siu filling is generously packed into every bun. The bao is soft and fluffy, without ever being sticky—typically a textural fault. Even those who are not typically fond of char siu bao still find it hard to resist the ones from Crystal Jade Golden Palace.”
Crystal Jade Golden PalaceAddress: 290 Orchard Road, #05-22, Paragon Shopping Centre, S(238859)
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