Authentic Cantonese Roast

An unapologetic meat eater, I am quite fussy about the state of my char siew - it must be roasted till its a deep dark red, glistening with fats, and covered with a layer of black burnt crust. Wimpy bright red char siew does not work for me. Its really a case of culinary sloppiness and loads of Singaporeans are fooled by such hawkers.

I live in Joo Chiat, a few doors away from the famous Fei Fei Wanton Noodle stall and sadly, they serve this pathetic looking char siew with their noodles. 

Folks, the real deal is at Kay Lee Roasted Meat, 125 Upper Paya Lebar Road. Run by a pair of Cantonese women, one with a very masculine voice, their roast meat is definitely authentic and exactly the way it should be. Roast pork - crackling and absolutely juicy without being dry. Roast duck - roasted till almost black in colour with a crispy skin and succulent meat. Roasted char siew - as I have described above. They serve Chinese sausages made with pork too. I haven't tried that one but it looks smacking delicious. In fact, every morsel they hang on their display counter is dripping with fatty goodness.

I always order a mix of char siew, roast pork and roast duck. Comes with a bowl of rich, dark soya sauce made with meat drippings which you must pour over your white rice. And they serve up a mean repertoire of Cantonese soups too. Salted vegetables with duck, watercress with pork ribs, winter melon soup, lotus root etc. They are double boiled with a generous amount of ingredients, including expensive stuff like red dates, dried oysters, dried chinese ham. The soups are a great accompaniment to the roast meats in that it cuts down the oiliness and act as a palate cleanser. You feel good after having the soup.

Parking is a real problem so get there by 11.00 am. Pricey to pack as a full duck costs SGD40. But each bite will make you sigh with comfort. This place is home to me.