Three cheers for fatty char siew

Fatty char siew is catching on in Singapore, for which I am grateful. For me, the thin slices of dry and lean barbecued pork that come with most wonton noodles here are not worth the effort of chewing them. I usually tell the noodle seller to leave them out.

So, when House of Roasted Duck introduced Barbecued Pork Belly (right, $16) to its menu this month, it was reason for cheer. The casual roast eatery has branches at Bugis Village and Sultan Plaza.

The char siew has a good balance of fat and meat and the combination of oils and meat juices is just right for me. And I like that it has a firm and succulent texture and is not too tough or soft.

I would prefer the edges to be a little charred, which is how it is done in Kuala Lumpur, but the recipe here follows the Hong Kong style, which is less sweet too.

I pair the char siew with a bowl of shrimp wonton noodle soup ($7.80), which boasts plump wontons filled with crunchy prawns. The noodles are the thin Hong Kong variety, but cooked softer to suit local palates.

The meal costs me a hefty $28, with tax and service charge, but I may have found the best char siew wonton mee in town.

WHERE: House of Roasted Duck, Bugis Village, 233 Victoria Street; 01-08 Sultan Plaza, 100 Jalan Sultan

MRT: Bugis/Lavender/Nicoll Highway

OPEN: 11am to 11pm daily

TEL: 6339-6817; 6297-5490

This article was first published on Dec 23, 2016.
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