24 May 2009


The quality and standard of roast in Singapore cannot compare to Hong Kong.  It is not hard to sport these stalls along the streets and prices are cheap.  On the last day we bought roast pork and char siew back, well packaged and stuffed in luggage.

Fresh roast pork, duck and goose of the day.

Lean and tender char siew.

The crackling skin with burns is to die for.

Only thin layer of fat left after 2 rounds in the oven.

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