Alex's Eating House: We were there, Alex was not

With Cactuskit and Holybro


Alex Eating House has been on my To-Do list since I started the blog but somehow I never really got round to blogging them until recently. My guess is that if you ask any foodie where is the best Char Siew in Singapore, quite a few of them will mention this place.

Unfortunately, as with a lot of other eateries in Singapore, the owner has now trained a whole troupe of foreign workers to look after the shop while he takes time to smell the roses, so I was unable to get any background story from them. I don't know about you, but somehow when I see a stall being operated by foreigners, my expectations always drop a notch. I just don't feel that someone who didn't grow up eating a particular dish can ever reproduce the dish up to a certain standard. Of course, that might not be the case with Char Siew, since it is all prepared beforehand, but with something like Hokkien Mee, that might be significant. Do you all feel the same way?



Alex Eating House has always been well known for their Char Siew and it is quite good here although by around 2pm, it was a little dry. However, the sauce is very good and definitely one of the better ones around. 4.25/5 The Sio Bak was ok, but again by 2pm, the skin was not as crispy, though the meat was still quite flavourful. 4/5

Conclusion

I am sure there are many fans of this restaurant who come here often, just like Cactuskit when he was working around this area. For me however, the Char Siew was not compelling enough for me to make the trip back there since there are other stalls which are more accessible.

Alex's Eating House
87 Beach Road #01-01
Chye Sing Building
Singapore 189695
63340268

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Hua Fong Kee Roasted Duck: Only in Toa Payoh!

Some people like Bill Gates want to rule the world. Others like Phua Chu Kang only want to rule Singapore and perhaps JB and Batam. But for Mr Johnny Teo, all he wants is to rule Toa Payoh.

With three stalls strategically placed around Toa Payoh, no Toa Payohrees need to worry about not getting a nice Char Siew and Roast Duck fix. And according to Mr Teo, he really does not want to move out of the boundaries of the Big Swamp. (Toa Payoh means Big Swamp in the Minnan Dialect)

When I blogged about Fong Kee back in 2007, I wasn't overly impressed with the Char Siew but this time round, I was quite pleasantly surprised with their Char Siew at their latest stall in Lor 5. Unlike the last time, the Char Siew this time round was juicy and tender and well caramelized. So I have revised their Char Siew rating to 4.25/5.



Unfortunately, the Sio Bak is still much the same as the last time. The flesh was dry and the skin was gummy. 3.75/5



Just in case you wanted to have laksa with your Roast Duck, (which I initially thought was a little wierd until I remembered that the Thais have their Roast Duck in Red Curry), Fong Kee has also ventured into this market. Their laksa was competent, but nothing really to shout about. Still it is good if you wanted to try the Roast Duck with Laksa combination. 3.5/5



Conclusion

Good place for Char Siew and Roast Duck. I just wonder if they will really just remain within the boundaries of Toa Payoh or if they would eventually spread to Bishan?

Hua Fong Kee Roasted Duck
Blk 51 Toa Payoh Lor 5
#01-62
96658595
Open 8am to 8pm

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Fatty Ox Hong Kong Roast Duck: He's not Fat and He's No Ox, but He's Back!

The stall is closed wef 29 June 2009, the owner is looking for a new location

Roast Duck $32 each

Fans of Fatty Ox Hong Kong Roast Duck can rejoice that their favourite Hong Kong Roast Meat man is back after a one and a half year hiatus.

Unlike some other stalls whose "comeback" is claimed by a relative or an ex-employee of the place, this one is a proper return to the pugalistic world (Chung2 Chu4 Jiang1 Hu2) of the famed roaster, Fatty Ox. The last time I met Mr Fatty Ox was just before he closed his shop at Murray Street. Since then Mr Cheung, who is neither fat nor bears any resemblance to an Ox (The only truth in the stall name is the fact that he is indeed from Hong Kong) has been roaming the HDB estates looking for a suitable place to once again entice Singaporeans with his Roast Duck.

I am sure glad he is back because his Roast Duck is still one of the best around. Tender and nicely spiced and served with plum sauce, I gave it high marks in my last review and I am glad to report that standards have not dropped. 4.5/5


Char Siew $32 per kg

When it comes to Char Siew, I had the most mind blowing experience recently when our makan kaki Wahcow, bless his soul, tarpaued this incredible Char Siew from KL which is like 50% meat, 50% fat but 100% shiok. That Char Siew scores a 4.85 from me but sadly I have not come across any that is close to it this side of the border.

Fatty Ox's Char Siew doesn't come close but is one of the better ones around. In terms of tenderness and juiciness it scores very highly. However, it still lacked that X factor when it comes to the taste. Alas, now that I have tasted that KL Char Siew, I might not be completely satisfied with any of the local ones anymore! 4.25/5



The Sio Bak was tender and juicy and meat has a great flavour. It is much better than a lot of other places where the Sio Bak is always cut too thin and the meat is completely dry. My only complaint that day is that the skin wasn't as crispy as it should be. That could be because I went after the lunch hour, so it wasn't freshly roasted. If you want the best roast meat experience, you might want to get there at around 11am to get the roast just when it comes out of the oven. 4.25/5

Conclusion

I am sure fans of Fatty Ox will be making a beeline to his new location. They still have one of the best roast duck in town in my opinion and the Sio Bak should also be one of the best around if you get it when it is just out from the oven.

Fatty Ox Hong Kong Roast Duck
10 North Bridge Road (Just After North Bridge Road FC)
HP: 96385345
11am to 9pm
Closed Alt Wed

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Yan Ya: Smoked Duck Specialist

With SCS Butter


Tucked deeper in this little Coffeeshop in Siglap is a smoked duck joint that looked pretty promising. Actually this LTN coffeeshop is pretty horribly laid out. There is little exposure for the stalls that are deep inside the coffeeshop but I am beginning to appreciate just how many gems there are in there. Right towards the end there is a Tandoori stall and a Vadai stall which are both pretty good which I have yet to take some pictures of.

But anyway, the one that caught my attention was this stall that claims to be the specialist in smoked duck. Yeah, my sentiments exactly. What's the diff between smoked duck and roast duck? Seems like the same deal to me.

But the duck actually turned out to be unexpectedly good! And I must say that the flesh has actually got a smoky flavour to it. (Or is this just a case of auto-suggestion?) Anyway the duck was quite enjoyable and the char siew was also quite pleasing. Don't mind eating here at from time to time since it is so close to home. 4.25/5

Conclusion

Not bad, not bad at all! I'd say this is a "yet to be" rated Roast Duck. Only problem is that they don't have the plum sauce to go with it.

Yan Ya
936 East Coast Road
LTN Eating House
10am to 10pm

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Grains: Shiok and Healthy Restaurant Food at Cze Char Prices!

Grains 8 Treasure Tea Health Tea $5++

The words healthy and shiok seldom go together. Not in the context of Singapore Cuisine anyway. So when my friend, PowerAunty arranged for me to review this restaurant, I was expecting this blog to go under my "Healthier Stuff" label. But boy was I mistaken. I was unexpectedly delighted that the healthier stuff like the Fried Brown Rice was actually quite good, but even more delighted that they actually have a few less healthy stuff here that is quite shiok!

Guys, do you know what that means? It means that you can bring your pre-girlfriend, steady girlfriend, fiancee or wife here and they can enjoy the "healthier stuff" while you order some of the shiok shiok stuff!


Chicken & Ginseng Clear Broth in Yunnan Steam Pot $5++

The most surprising thing about the Chicken & Ginseng Soup is that it is only $5 which is only slightly more expensive than your food court steam soup. The Broth was excellent and the Ginseng, being a stimulant, will definitely give you a bit of pick up for a lazy afternoon. Incidentally, Ginseng can potentially raise blood pressure, so you should avoid this if you are suffer from hypertension. 4/5

I could not resist ordering the Tiger Beer Stewed Duck! (Pic right) See guys, I told you this is the place to bring your lady friends right? I never had Tiger Beer Soup before, so I just had to see what this is all about. The taste is so alien that I can't really decide if I like it or not. There is just no frame of reference. It does not taste like Tiger Beer, neither does it taste like Duck. I think this may be one of those tastes that grows on you after a while. Anyway, worth trying just so I can tell you I had it. 3.5/5



Spinach Tofu w Shimeiji Mushroom $ Dried Scallop $8++

They make their own tofu here daily from organic soy beans, so the quality and taste of this Spinach Tofu with Shimeiji Mushroom is excellent. The addition of spinach on top of the tofu gave it a bit of fibre as well as making it more attractive. The combination of the XO sauce with shredded scallop combined with the deep fried tofu skin had that extra something that resonated well with my taste buds. 4.5/5


Crispy Sea Perch $12

This has got to be my best fish discovery of the year. I am a guy who orders fish only when I feel that I need to lower my cholesterol levels. But I am raving about this one. The Sea Perch was excellent and I would go as far to say that I would trade a Sirloin Steak for it. (But not a Wagyu Ribeye!) The flesh was smooth, delicate and very tasty, very much like Black Cod but a bit lighter. For $12 you get quite a descent sized piece of fish and it is much better value for money then having the usual Cream Dory Fish and Chips at a restaurant. The reaction from everyone on the table was the typical Singaporean furrowing of the eyebrows, pursing of the lips and shaking of the head denoting "Phwa, how can something so good be so cheap?". The taste of the Sea Perch is so good, it really doesn't matter how you cook it. We also had the steamed version with Mushroom Sauce and the taste of the fish was just as distinctively delightful. Excellent and such good value that I am even bringing my in-laws here! (Joking lah! I love my in-laws) 4.75/5


Crispy Golden Prawn with Salted Egg $12

The Crispy Golden Prawn with Salted Egg was also another of those dishes that we are going to order again when we bring our families back to eat. Don't kid yourself, there is no way this can be healthy for you, but you can just imagine just how savoury, creamed salted eggs can taste with crispy battered prawns can't you? 4/5

Grains is set up more like a "Kitchen" than a full fledged restaurant. Most of the tables are arranged for 4 persons though they do have a few large round tables to cater for family dinners. The good thing about this is that you get nice portions for 2 people which is excellent for a business lunch. Most of the dishes here are costs up to $12 although they do have a handful of special items like the Shark's Fin Soup which costs $30.

Most of the Dim Sum items here cost $3.50 to $4. We tried the Fresh Scallop with Mashed Yam Dumplings here which was excellent. The yam was smooth and what really delighted us was that beneath the scallop was a filling made from pork and mushrooms. It was like a Wu Kok with scallops. 4.5/5




BBQ Duck and Soya Sauce Chicken Combination

The head chef here is a Hong Konger so you can expect the BBQ duck and Soy Sauce Chicken to be of a certain standard. I especially liked the soy sauce chicken here. They use Sakura Chicken which the manager, Terrence tells me is a "Chicken that is bred with a Japanese techniques in Malaysia". The flesh was succulent and tasty and it was heavenly with the ginger and shallot dip. 4.5/5

Now before I get your expectations too high, let me just say that there were two items that were really not quite up to standard that day. Both were deep fried items which were over-fried such that the meat was dry. The Pork Ribs with Champagne and Roast Chicken with Grains sauce were too dry although the sauces were great. Might be a case of oversight that day.

Conclusion

This is one of those restaurants that I walk away wanting to come back because there are certain items I want my family to try and it is easy on the wallet at the same time.

There is just one more gem that I need to let you know about and it is the Organic Soy Bean Milk. This is the best Soy Bean Milk I have tasted. It's thick and rich and its one Soy Bean drink with enough kick. Don't gulp it all down, sip it slowly and savor the rich nutty taste of the Soy Bean. If all the other Soy Milk are Long Blacks, this would be an Expresso!

Grains
CENTRAL
6 Eu Tong Sen Street
#02-92
65347707
http://www.grains.com.sg/

Disclosure: PowerAunty made the arrangements with the manager to review the restaurant. The food was provided free of charge.

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Kay Lee Roast Meat Joint: Move over Colonel Sanders, I also got 11 Herbs and Spices!

With iwatch_ueat and SCS Butter


I am beginning to realize the only common thing about Char Siew is the fact that it is long strips of marinated meat! No, some people don't even BBQ their Char Siew and it still passes off as Char Siew. (I am not in anyway endorsing this, but I even see it in Hong Kong!) It does not have to be red in colour, some are dark brown or even near black. And the number of recipes for Char Siew abounds. My last post on Char Siew featured a Teochew style Char Siew which uses Tau Cheo (Fermented Beans) and malt. The Fatty Cheong Char Siew was an Oyster Sauce and caramelised sugar version. Now I discover Kay Lee's Zhu Jiang version which uses Yao Chai (Herbs) in the marinade!



The Lao Ban Niang is a colourful character who is fiercely passionate about the Zhu Jiang heritage of her Char Siew and Roast Duck. She insists that she has tasted all the best Char Siew in Singapore and still feels hers is the best.

"We don't use any MSG in our marinade! My sauce is the only one of its kind in Singapore. When you taste it, it leaves a Karm Karm (Astringently sweet is the best I can describe this word) taste in your palate, AND you never get thirsty from it!" She boldly declared. Even the method of chopping the duck is special. She chops it diagonally, insisting that it makes a difference to the texture of the meat.

The only thing I love more than people with passion is expressive people with passion!



The Char Siew here is very shiok and, as the Lao Ban Niang said, the sauce is very special. And most importantly they use the pork "Armpit" meat which is beautifully marbled. It's wonderfully tender and chewy at the same time. 4.5/5

SCS Butter and I had differing opinions on the duck. I thought it was one of the best ducks I have tasted in Singapore though it still lacks that extra ooompph that I referred to in my last Roast Duck post. The special thing about it though, is that the skin is crispy which sets it apart from a lot of other Roast Ducks. 4.5/5



The Sio Bak here is very good. The skin is crispy and the meat has got enough five spice and salty flavour. Unfortunately we ate it in the afternoon so it was not fresh out of the oven. It would have been even better then! 4.25/5

The steamed soup here is excellent. I liked the watercress soup just slightly more than the winter melon. Those who are fat conscious should skim off the layer of fat on top of the soup which is evidence of how long the soup has been steamed. Lao Ban Niang claims that they are slow cooked for 6-8 hours to extract all the flavours. Again she claims that no MSG is added! With the soup so tasty, I was of course a bit skeptical. But we all can say that we did not have that "post MSG thirst" that you usually get with poor quality MSG.



I have saved the best for last!

This is my discovery of the month! Hakka Salt Chicken! I am not sure if there are other stalls in Singapore that sells this but this is the first time the 3 of us were eating this dish. The chicken is first boiled then roasted. After it is chopped into bite sized pieces, a special condiment made from fried garlic, ginger and lemongrass is liberally spooned on top of it. I think God must have made Chicken and Ginger to go together! Somehow the combination just tingles the tastebuds like a well composed symphony. First bite was a "Phwa Sayah, where have you been all my life" experience. If you don't come all the way from Choa Chu Kang for the Char Siew, you must come for this chicken! 4.75/5

Conclusion

Excellent roasted meat with a unique sauce that is not commonly found. The hidden pearl is the Hakka Salt Chicken which is a really Must Try!

Kay Lee Roast Meat Joint
125 Upper Paya Lebar Road
67438778
kayleeroastmeatjoint.com
10am to 7pm
Closed on Tuesdays

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Lau Phua Chay Roasted Duck: Teochew Style Roast Meat Anyone?

With Tag, Carnineviand, iwatch_ueat and Bashful Hunter


If there is one thing the Teochews are not well known for is Roasted Duck. We are more famous for our Braised Duck. So when this Teochew Ah Hia told me that his Char Siew and Roast Duck is Teochew Style it threw me absolutely off balance.

So what is so special about Teochew style Roast Meat? I am seriously wondering if you can find this type of Char Siew if you went to Swatow today! Did this man invent his own style of Roast Meat or does this style of Char Siew really exist in Swatow? Will some Teochew Ah Zhek (uncle) please let us know?

The stallowner explained that Teochews love sweet things. (Think Orh Nee and Teochew Bak Chang which has sweet bean paste inside) So the Char Siew is much sweeter then usual. He shared that his marinade has got bean paste and malt in it. Certainly the sauce that he liberally pours over the rice is unique. It was pretty lumpy and was quite sweet which suited my palate very well.



Undoubtedly the Char Siew here is the star of the show. Don't be alarmed, he does serve leaner cuts, but when asked which bits are the best bits, he joyfully cut up the sample shown in the picture. Oooooh, I feel my tongue tingling and my coronary vessels stiffening up at the same time! There is nothing more sinful and shiok than burnt fat with caramelised sugar! 4.5/5

Both Sio Bak and Roast Duck here are competent but not as outstanding as the Char Siew. So I will give it a 4/5 and say no more.

Conclusion

Have to add Teochew Style Char Siew into your Char Siew resume, don't you think? Worth travelling all the way from Tampines for.

Lau Phua Chay Roasted Duck
Alexandra Village Hawker Centre
Stall 01-20
11am to 7pm
Saturday closed

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Fong Kee Roast Duck: The Duck Sauce was outstanding

So far the best Roast Duck I had was the one in Sydney. Ok, ok, I know that the best Roast Duck is in Hong Kong, but I never had the chance to eat at the famous Roast Goose place in Hong Kong.

During the early 90's, Hong Kongers fled Hong Kong for the West due to the uncertainty what would happen when the British lease on Hong Kong ran out. One of the cities that Hong Kongers fled to was Sydney. As a result, there was a boom in the number of Chinese restaurants in Sydney. And most of them were very very good. In fact, I had better Hong Kong food in Sydney than the food I ate on my recent trip to Hong Kong! One of the most memorable char siew and roast ducks that I had was in my hometown (of 7 years) of Eastwood, one of the North Western Suburbs of Sydney.

Sad to say, I have not found a Roast Duck in Singapore that I can proudly claim to be as memorable yet. However this particular one is pretty good. The thing that sets this one apart is the sauce which is quite shiok and the sesame seed adds more savoury goodness to the flavour. 4.25/5

The Char Siew and Sio Bak were above average. I found the Char Siew a bit dry that day thought the taste was pretty good. The Sio Bak had a crispy skin but the flesh lacked that extra juiciness and umami kick.3.75/5 I was a little disappointed with the noodles that day as it had a strong alkaline taste.

Conclusion

One of the more outstanding Roast Ducks around. The Char Siew and Sio Bak were of good standard but does not need to be raved about.

Fong Kee Roast Duck
Blk 124 Lor 1 Toa Payoh
#01-459
8am to 8pm
Closed on Thursdays
62515192

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Toh Kee: Dark Roast Duck: People's Park Food Centre Part 2 of 3

With smart, damien, liverpool and iwatch_ueat


This is another of Singapore's Zhao Pai (Famous) Roast Ducks and the name is almost synoymous with People's Park Centre. With a roast duck so yummy, I wonder why there aren't more people trying to copy their style. Well, maybe the difference is not huge, but the first thing that strikes me is how much darker their Roast Duck is. Yes, it is the Dark Lord of the Roast Ducks. It is almost half black rather then the usual burnt sienna colour.



Underneath that crispy Dark Skin is a very tender and highly agreeable duck meat. Definitely one of the better roast ducks around. 4.5/5 I especially like the braised soy beans that accompany the platter. Not many places provide these nowadays. The next best thing is the Sio Bak, which has very crispy skin and the flesh is tender and fragrant. 4/5 We were not overwhelmed, nay, even whelmed by the Char Siew though. It was tasty, but the meat was a little dry. 3.5/5

Conclusion

Definitely a Roast Duck worth trying. Only complain is they don't have plum sauce to go with it.

Toh Kee
#01-1016A People's Park Food Centre
63233368
10.30am to 7pm
Closed on Mondays

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Teck Kee Wanton Mee: All Egg Noodles!

Why is it so difficult to find a perfect bowl of Wanton Mee? Afterall, Wanton Mee one of our favourite foods. Yet, you always hear people say that the Wanton Mee in Hong Kong is so much better. When I was younger, I did not really appreciate the role the noodles played in the Wanton Mee. For me it is about the Char Siew. I used to trade Noodles for Char Siew with my younger brother. But as I started on my food adventure around Singapore, I began to appreciate the differences in the quality of the noodles.



In the past, a lot more hawkers made their own noodles. Nowadays, most would procure standard noodles from the manufacturer. However, the better noodle hawkers would order their noodles made to a specific receipe for their own stall. The difference in cost may be as much as five times in some instances.

The noodles in this stall are specially made and according to the stallholder, it is "All Egg" noodles which means they use a lot more eggs than the normal ones. I think this has to be one of the best noodles I have come across in terms of the QQness. Some noodles are QQ but borders on being too firm to the bite. This one was just right, really springy, yet easy to chew.

They also use a soy based sauce which I prefer over tomato ketchup. The sauce was more on the sweet side and would be nicer if it was more savoury. The char siew was acceptable and the wantons were tasty but a tad small. What was nice was the fried wanton which is included in the $4 portion. The skin was thin and crispy and they use a fish paste for the filling. Too bad they used only a smidgen of fish paste, Zia Boh Gao (Not enough to eat!) 4/5




The Sui Gao here is very good and worth trying. In contrast to the wanton, the filling is generous and I especially liked the roughly chopped waterchestnuts which added a sweetness and crunch to the savoury mince. 4/5

We had an extra platter of roasted meats. The Duck was nice and tender and would have been great if they had provided some plum sauce. 4/5 The Sio Bak was not that great, the skin was a bit chewy. 3.5/5

Conclusion

Fairly good wanton mee. Noodles and fried Wanton was very good. If they improve on the sauce and charsiew, it could well become a Celebrity Wanton Mee.


Teck Kee Wanton Mee
56 Zion Road (Opposite the Food Centre)
97984776

Acknowledgement: lovemakan recommended this in the makansutra forum

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Selera: Doesn't Sound like a Roast Duck Stall! Bedok Interchange Food Centre Part 3 of 7

With smart, holydrummer and iwatch_ueat


There are a few Roasted Meat Stalls in Bedok Interchange competing for your attention. To be honest, they all look quite good. We selected Selera because someone on the forum mentioned them. Maybe some of our readers can comment on the other stalls around?



The Char Siew was ok. It was lean and tasty. Better then most 3.5/5. The real gem was the Roast Duck which we all liked. The meat was very tasty and it wasn't too fat. Only grouse was that it did not come with plum sauce. 4.25/5 The taste of the Sio Bak was very good and the meat was tender and smooth, but it was let down by the skin which wasn't crispy. 3.75/5

Selera
Bedok Interchange Food Centre
#01-36
11am to 9pm
Closed Tuesdays

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Fatty Cheong's CharSiew: Power Char Siew! ABC Food Centre Part 2 of 4

Republished with Updated Pics
This is my idea of what a great char siew should be like. Thickly cut, tender, marbled and juicy meat with nicely charred and caramelised bits of fat on the outside. When you bite into the char siew, not only should it melt in your mouth, but, at the same time you should be able to appreciate the smell of smoking charcoal. Char Siew doesn't get better then this!

For those who are inversely horizontally challenged (ie watching your weight), do not despair as you can have a choice of both lean and marbled versions of char siew.

The Char Siew is dipped intermittently during the roasting process in this marinade of soy sauce, sugar, oyster sauce and tau chio (salted bean paste) to ensure that a thick, translucent, caramelized layer coats the outside of the Char Siew. The importance of the cut and source of pork cannot be underestimated. Fatty Cheong uses only pork collar/shoulder meat from Brazil. This cut of meat has good marbling and level of fat to ensure that the Char Siew comes out tender and juicy.

Ever wondered what a Char Siew Sauna er.. Oven looks like? Charcoal ensures that the pork gets that characteristic flavour. Don't bother to do this at home in the oven, it is never the same. By the way, I learnt that the process of making Sio Bak is amazingly simple. Pork Belly is marinated in salt, sugar and five spice powder for just over an hour and placed into the oven. Mr Cheong assures me that that is all that is needed to make the skin crispy.

Ta Da! Beautifully charred Char Siew fit for any five star restaurant.


I love the charred bits best! (But please eat in moderation ok?)

Now you know why the shop is called Fatty Cheong? Well it turns out that it may be a case of self fulfilling prophecy. When Mr Cheong started his shop 14 years ago, he was still a slim young man. I think he must have chosen the name Fatty cos he used to be an apprentice of the famous Fatty Ox HongKong BBQ. Since then, he has tweaked his Char Siew formula to suit the local taste. I must say that the disciple has a better char siew then the master, although Fatty Ox's roast duck is still number one.

Conclusion

This is easily one of the best if not the best Char Siew in Singapore, and very reasonably priced. Certainly the current number one Char Siew in the ieatishootipost Char Siew Challenge. The Sio Bak and Roast Duck are both very good but it is the Char Siew that just has that extra something to keep you salivating while trying to get to bed.

4.5/5 Currently World's 2nd Best Char Siew (We are still looking for the World's Best).

PS: At this stage, I must say that I have tasted a couple of great Char Siew that all rank very close to the top five best Char Siews. My feel is that at the end of the day, there might be a few which would have to be crowned World's 2nd Best. We'll see. Another thing, to enjoy really good char siew, you need to have at least a little fat. If you take it lean, don't expect it to be that great.

Fatty Cheong
ABC Brickworks Food Centre
6 Jln Bukit Merah #01-120
Open 11am till about 8.30pm
Closed Thursdays
98824849, 94281983

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