http://www.soshiok.com/articles/14748
Crackling roasts at Xiong Kee
Mon Nov 09 2009
Foong Woei Wan
The Sunday Times
Bite into juicy chunks of char siew that is charred outside and soft inside.
Singapore, November 1, 2009
Cheap & Good
Snap. Crackle. Sizzle.
Need I say more about the delicious roasts at Xiong Kee Charcoal Roasted Delight?
Really? Well, okay.
In a far-flung corner of Bukit Batok, a young Malaysian cook roasts meats over a charcoal fire in a crumbling coffee shop called Chop Khoon Fong Wee.
Mr Tan Chee Sion, 28, does all the standards at the four-month-old stall: char siew ($2.50 with rice), roast pork ($2.50 with rice), roast duck (half for $13) and roast chicken (half for $9).
All are good.
The roast chicken is crispy on the outside, juicy on the inside and has a fine smoky flavour.
If you go early enough, you will get the roast duck fresh from the stove and at its most superb. The skin and fat will melt in your mouth.
The roast pork goes crack, crack, crack when you chomp, chomp, chomp on it.
The char siew is charred on the outside and soft on the inside. It is even better if you get it cut into chunks, not slivers. Char siew is not sashimi, after all, and you would want to be able to munch on it with gusto.
Mr Tan says he learnt to roast meats in his teens when he was working in restaurants in Singapore.
What makes his roasts good is not only the charcoal fire but also his marinades, he says.
You can choose to have the meats on their own, with rice or with dry noodles, which are only so-so.
As the stall is beside a noodle stall, items such as char siew noodles are served only when the noodle stall is closed (on Tuesdays, and after 3pm on other days).
But if you ask me, forget the carbs and get yourself a buffet of sizzling roasted protein.
XIONG KEE CHARCOAL ROASTED DELIGHT
Chop Khoon Fong Wee, Block 265 Bukit Batok East Avenue 4, 01-405
Open: 7am - 9pm daily, closed two Wednesdays a month
Food: ***½
Read also:
-> Fantastic pork belly char siew
-> Tender roast pork, juicy char siew
Crackling roasts at Xiong Kee
Mon Nov 09 2009
Foong Woei Wan
The Sunday Times
Bite into juicy chunks of char siew that is charred outside and soft inside.
Singapore, November 1, 2009
Cheap & Good
Snap. Crackle. Sizzle.
Need I say more about the delicious roasts at Xiong Kee Charcoal Roasted Delight?
Really? Well, okay.
In a far-flung corner of Bukit Batok, a young Malaysian cook roasts meats over a charcoal fire in a crumbling coffee shop called Chop Khoon Fong Wee.
Mr Tan Chee Sion, 28, does all the standards at the four-month-old stall: char siew ($2.50 with rice), roast pork ($2.50 with rice), roast duck (half for $13) and roast chicken (half for $9).
All are good.
The roast chicken is crispy on the outside, juicy on the inside and has a fine smoky flavour.
If you go early enough, you will get the roast duck fresh from the stove and at its most superb. The skin and fat will melt in your mouth.
The roast pork goes crack, crack, crack when you chomp, chomp, chomp on it.
The char siew is charred on the outside and soft on the inside. It is even better if you get it cut into chunks, not slivers. Char siew is not sashimi, after all, and you would want to be able to munch on it with gusto.
Mr Tan says he learnt to roast meats in his teens when he was working in restaurants in Singapore.
What makes his roasts good is not only the charcoal fire but also his marinades, he says.
You can choose to have the meats on their own, with rice or with dry noodles, which are only so-so.
As the stall is beside a noodle stall, items such as char siew noodles are served only when the noodle stall is closed (on Tuesdays, and after 3pm on other days).
But if you ask me, forget the carbs and get yourself a buffet of sizzling roasted protein.
XIONG KEE CHARCOAL ROASTED DELIGHT
Chop Khoon Fong Wee, Block 265 Bukit Batok East Avenue 4, 01-405
Open: 7am - 9pm daily, closed two Wednesdays a month
Food: ***½
Read also:
-> Fantastic pork belly char siew
-> Tender roast pork, juicy char siew
