Roast pork, crispy pork or siu yuk—whichever you call it, the Cantonese classic has captivated food lovers for generations. Each glistening masterpiece is a clever juxtaposition of juicy succulent yet fatty meat and shatteringly crisp skin. But finding a good roast is no child’s play as it is the very dish that embodies the art of precision and patience.
And who better to ask about the best crispy roast pork in Singapore than Cantonese chefs who have dedicated years to perfecting this mouthwatering delicacy? Whether hawker stalls or fine-dining establishments, these top Cantonese chefs reveal their go-to spots for these crispy-skinned wonders, proving once and for all that happiness can indeed be found between two bites.
Read more: The most exciting modern Asian restaurants in Singapore
Lei Garden
Crispy roast pork at Lei Garden (Photo: Facebook)
Ricky Leung, executive Chinese chef of Hai Tien Lo
“When it comes to siu yuk, Lei Garden Restaurant has my heart. You know when they really nail the roast when the skin is perfectly crispy—thin yet crunchy crackling with every bite. The irresistible bite-sized portions are spot on too, sliced just thick enough to give you the full experience in one satisfying bite. But it is still the flavour that stands out most. It is a perfect balance of rich, fatty goodness with just the right amount of savouriness. And there isn’t any hint of gaminess that some pork bellies have. I concur that Lei Garden’ssiu yuk is top-notch.”
Liu Ching Hai, executive Chinese chef of Summer Palace
“On my days off, I love to spend time with my family over yum cha, and one dish we always order is the siu yuk at Lei Garden. It’s a firm family favourite that we never miss. What I enjoy most about their version is the perfect balance of textures—the skin is beautifully crisp, while the meat stays tender and juicy without being too greasy. For me, it’s a dish that brings a lot of comfort.”
Lei GardenAddress: 30 Victoria Street, #01-24 Chijmes, S(187996)
You Kee XO
Crispy roast pork at You Kee XO (Photo: Instagram / @sgfoodfinder)
Edward Chong, executive chef of Peach Blossoms
“My favourite has to be You Kee XO. I discovered the restaurant while craving roast meats which I’ve always enjoyed in Malaysia. You Kee XO, which started in Johor Bahru, brings back that sense of comfort and nostalgia with every bite. The siu yuk stands out because of its masterful balance. It has two layers of fat and two layers of lean meat, all topped with a thin, crispy layer of pork skin. The crackling is crunchy, creating a satisfying texture that contrasts perfectly with the tender, juicy meat beneath. Every time I eat it, it reminds me of family meals during my childhood, where crispy roast pork was always the highlight on the table. It’s not just about the taste; it’s about the fond memories it brings too”
You Kee XOAddress: 43 Joo Chiat Place, S(427767)
In case you missed it: The best tonkatsu restaurants to visit in Singapore
88 Hong Kong Roast Meat Specialist
Cheung Siu Kong, chef de cuisine of Summer Pavilion
“I love the thick and crispy skin—it is hands down the best part of any roasted pork. Coupled with tender and juicy meat, it makes for the perfect bite. I go to 88 Hong Kong Roast Meat Specialist as I like that they cut their pork thick, which is closer to the authentic Hong Kong style. Nowadays, most eateries slice their roasted pork on the smaller side, but I prefer a bigger, chunkier bite.”
Daniel Cheung, executive Chinese chef of Shang Palace
“The siu yuk here features wonderfully crispy, thin, and crackling skin. The meat is incredibly tender, with just the right amount of fat. It was one of the first restaurants I visited when I arrived in Singapore back in 2022, and it was recommended by my colleagues. The joint holds a special place in my memories as my colleagues and I frequent it.”
88 Hong Kong Roast Meat SpecialistAddress: 306 Lavender Street, Qinan Building, S(338813)
NOW READ
Where to get the best Peking duck in Singapore
The best har cheong gai in Singapore, according to local chefs
The best curry puffs in Singapore, according to local chef Willin Low
留言 0