I start off straight to say that I haven’t had Char Siew of this standard for a long time, at least not matched with a humble, tasty plate of Wanton Mee priced at an affordable $4.50.
The other impression one was from Kam’s Roast, which is a lot more expensive of course.
Sometimes, the weakest link in any plate of wanton mee in Singapore, just has to be the char siew. Typically just dry or thinly sliced, or both.
88 Hong Kong Roast Meat Specialist, highly raved by several food bloggers from ieatishootipost, MissTamChiak, SgFoodOnFoot and JohorKaki, has started The Wanton Mee Co. right next door.
This probably spells good news to noodle fans who are still at a lost after nearby Kok Kee Wanton Mee has closed down.
88 Hong Kong Roast Meat Specialist is known for their roasts such as Sio Bak – complete with crunchy crackling, moist meat and melt-in-your-mouth fats. (However, the last, last time I had it, the Sio Bak wasn’t that impressive. Perhaps it was because I was one of the last customers and the meat had been left out for a while.)
Chef Martin has moved for a few times, from Tampines, JB, Bukit Batok, Lavender to its current location at 153 Tyrwhitt Rd. Finally the wild goose (pardon the pun) chase has stopped.
Anyway, JUST LOOK at the Roast Pork Rice ($4.50). Glorious and beautiful.
The Char Siew is prepared within the stall, with laborious steps from braising the pork loin with a sweet malt sugar marinate, blow-drying, roasting to drenching the pieces over with dark gooey sauce.
The pieces were both moist and full of bite, with a good layer of char (okay, maybe some parts could be too burnt).
The Wanton Mee seemed to be done Malaysian-style with a dark, almost sticky sweet sauce as base. Some may feel that the sauce can be too rich or spicy, but I like the noodles doused this way.
Okay, unfortunately, the wantons couldn’t quite make it – too thick skinned, and there was a weird aftertaste.
That layer of skin with fats from the Roast Duck (which is reared in Malaysian but slaughtered in Singapore) was almost life-changing as you let it slide andlinger around your mouth.
Every plate of rice came with two types of chilli – one closer to the chicken rice type sauce, the other dry chilli with XO sauce included.
Truly a roast meat gem found in Singapore.
88 Hong Kong Roast Meat Specialist 88香港燒臘
153 Tyrwhitt Rd, Qinan Building, Singapore 207566
Opening Hours: 11:00am – 8:00pm Daily