I just wanna say I wish the other food reviewers will be as comprehensive as what you do, rather than just say "Nice roast meat" and full-stop. Appreciate the reviews that you do to cover all aspects of taste, texture, smell, and even how to order.
You are truly an aficionado in roasted meats Your channel is the only one that dissect each roast pork/duck from the texture of the meat to the sauce & chilli and even how best to appreciate this stall I've been your fan of your channel for a long while! Other food channels are more show than substance I've tried so many of your recommendations of other foods & it never fails to be spot on I think it's safe to say that your viewers would also like to see your wife join you again for another food review
Hi Greg, excellent work as always. I appreciate how in-depth and specific you get when you do the review as compared to other food bloggers. I eat 88 roast at least once a week. I agree on the inconsistencies of the siu yoke and roast duck, particularly the seasoning. However, on an off day, they are still decent at minimum. Loved the bit about the rice as well, because rice is so very important in our culture - and not many consumers pay attention to the quality of the rice. I’ve had overcooked, mushy rice at other equally famous roast meat stalls so I’ve stopped frequenting them. As you say, the noodles are great and they are quite generous with the lard! I love it when I get the chunkier lard bits. It’s also nice you highlighted that the meats are made at the Lavender location - I know they bring the meats to the Tyrwhitt location but I’ve yet to try the China St location. I’m so disappointed that they decided to rest on Sundays as they seem to be less crowded then (but that’s why they picked it as their rest day). Keep up the excellent work, Greg! Edit: I usually get some sliced green chilli on the side when I eat there, because it goes great with the noodles, and also the acidity does help cut through the fatty richness.
So glad to hear from you again. Not another shorts! Often look forward to your food reviews, very informative and comprehensive. I’ve been here before and liked their roast meats and noodles. Will try to go there soon. Keep up the good work 👍👍
I been a roast meat and duck addict since young and the popularity of this particular chain is very much a clear indication of both the general standard of available choices and local tastebuds going downhill. My old favourites were both hk migrants who sadly retired without anyone taking over. 😢
Greg, I really enjoy your food reviews. I wish you would consider doing videos of Singapore food outlets across the World. In my opinion you can still find the old school dishes overseas, whereas they may be vanishing in Singapore.
Don't shy away from any too popular or overly exposed places anymore. No one makes as good the content as you. Fancier ones? Yes. Thorough and information-packed? None.
When yr video title heading had the word ‘innovative’ - I made the link that you are featuring 88 roast meat …. N viola 😅! Am more of a roast pork than char Siew person, love the crunch + the meat texture of their Siew York - one of the best versions for me.
The use of pork belly is common in most recipes. Even when I first started making my own char siew the meat that was recommended to me is actually pork belly by the butcher. So maybe he is the first hawker that have done it but its not uncommon to use pork belly for char siew.
Is he really the first hawker to use pork belly for char siew? I swear I’ve come across numerous pork belly char siew in my life. I don’t have a particular stall that I frequent but eat randomly based on the location of my errands.
My mom had always use pork belly to make char siew at home as well since I was young, and I have followed that. It may be not be as common in recent years but don't think they are the first.
Hi guys, thanks for your feedback. Just to be clear, Martin claims to be the first hawker to do pork belly char siu in Singapore, not the first person. So it doesn’t invalidate the fact that people have been doing it at home! A bit more background info, the reason why hawkers never did pork belly char siu is because it was laborious to separate the skin from the meat. In the early days of 88 HK Roast, Martin had to manually do all of that. Because of the success of the stall, pork suppliers now offer skinless pork belly. Also the reason why you see the emergence of new Chinese roast meat stalls offering pork belly char siu (roast paradise, Choon kee)
That's a really useful flexible tripod, Greg. I can definitely make use of it for my table top B-roll shots on my channel. Pray tell where I can grab one of those?
You forgot to mention which location of the stall you were eating. Especially the last one where they roast meats at their outlet. Would like to try on my trip next month to SG. Yes, charsiu must have that bit of fattiness/ slight burnt to bring out the flavour…..same principle apply to siu yoke .
Dear Greg, Largely as a result of your vlogs, on my last trip to Singapore I resolved to compare and contrast Tiong Bahru Lee Hong Kee Cantonese Roasted with 88 Hong Kong Roast Meat Specialists. However, circumstances intervened to frustrate my ambitions. These circumstances included trying to move a large, relatively unsophisticated, multigeneration Vietnamese family around town (lovely people and a super fun experience but much like herding cats), as well as the rain falling like I was on the set of a Hollywood movie much of the time (like, early last February was super wet even by Singapore standards, right?). So, I plan a rerun early next year. The two big questions for me though are then: Do both places on the one day or consecutively? Further, irrespective of the result of this question, which place should I do first? Any views on these maters? Cheers Mark
Go to lee hong kee first, then you get a true sense of what traditional Cantonese roast meat is all about. From there, go to 88 HK roast so you know what he’s trying to do. But not on the same day. Not even my appetite is that big!
For the record, and in the interest of starting a controversial discussion, Singapore food is the best cuisine in the World. I think most Singaporeans would agree with this statement.
Hi Greg...as usual ... enjoy yr effort on yr food vlog. ..but jt curious...will the owner put in special effort on yr serving ..but when normal ppl like me patronize their stall...hmm ...the quality might not be??? ... hope u kw what i mean ...🤔😁😲
I love this place because the meat cuts are very fatty. My wife doesn't like though, because the meat cuts are very fatty. So yeah, I agree with Greg's conclusion on this stall.
I would rank their meat. 1 best is the roast pork. None in Singapore can compare, especially the crunchiness, like u said buiscuit like...then char sure, but the duck is passable.
Those who like the fatty and sweeter char siu might think this is the best but imo still a notch below Malaysia's best. For me these days I prefer the smoky charcoal fired char siu in HK. Can't replicate that without real skills.
I just wanna say I wish the other food reviewers will be as comprehensive as what you do, rather than just say "Nice roast meat" and full-stop. Appreciate the reviews that you do to cover all aspects of taste, texture, smell, and even how to order.
You are truly an aficionado in roasted meats
Your channel is the only one that dissect each roast pork/duck from the texture of the meat to the sauce & chilli and even how best to appreciate this stall
I've been your fan of your channel for a long while!
Other food channels are more show than substance
I've tried so many of your recommendations of other foods & it never fails to be spot on
I think it's safe to say that your viewers would also like to see your wife join you again for another food review
im glad you emphasized on the rice. its so nicely seperated and brings all of the dish/sauces together nicely.
Hi Greg, excellent work as always. I appreciate how in-depth and specific you get when you do the review as compared to other food bloggers. I eat 88 roast at least once a week. I agree on the inconsistencies of the siu yoke and roast duck, particularly the seasoning. However, on an off day, they are still decent at minimum. Loved the bit about the rice as well, because rice is so very important in our culture - and not many consumers pay attention to the quality of the rice. I’ve had overcooked, mushy rice at other equally famous roast meat stalls so I’ve stopped frequenting them. As you say, the noodles are great and they are quite generous with the lard! I love it when I get the chunkier lard bits. It’s also nice you highlighted that the meats are made at the Lavender location - I know they bring the meats to the Tyrwhitt location but I’ve yet to try the China St location. I’m so disappointed that they decided to rest on Sundays as they seem to be less crowded then (but that’s why they picked it as their rest day). Keep up the excellent work, Greg!
Edit: I usually get some sliced green chilli on the side when I eat there, because it goes great with the noodles, and also the acidity does help cut through the fatty richness.
I reckon that this is the best video that I've seen of yours. Thank you Greg. I'll be in Singapore in a few months and I'll have a meal there.
So glad to hear from you again. Not another shorts!
Often look forward to your food reviews, very informative and comprehensive.
I’ve been here before and liked their roast meats and noodles.
Will try to go there soon.
Keep up the good work 👍👍
Those meats look sooooo damn good 🤤 another great review Greg!
Another amazing video. This man is a gem.
I agree the siu yoke skin is very crunchy. The meat itself can be made more flavourful. Thanks Greg for the honest review.
I been a roast meat and duck addict since young and the popularity of this particular chain is very much a clear indication of both the general standard of available choices and local tastebuds going downhill. My old favourites were both hk migrants who sadly retired without anyone taking over. 😢
Really sincere video. I appreciate the deep insights.😊
Good Honest Review yet again, Well done 👍
Greg, I really enjoy your food reviews. I wish you would consider doing videos of Singapore food outlets across the World. In my opinion you can still find the old school dishes overseas, whereas they may be vanishing in Singapore.
I realised you like your grey polo-t alot
it has become your signature wear
Well this one is a hit in literally every branches and be very prepared to queue for a long time if you wanna try this.
Superb contents. Always 👍👍👍😍😍😍
One of my fav roasted meat stall in singapore! Along with foong kee at commonwealth.
Don't shy away from any too popular or overly exposed places anymore. No one makes as good the content as you. Fancier ones? Yes. Thorough and information-packed? None.
When yr video title heading had the word ‘innovative’ - I made the link that you are featuring 88 roast meat …. N viola 😅! Am more of a roast pork than char Siew person, love the crunch + the meat texture of their Siew York - one of the best versions for me.
The use of pork belly is common in most recipes. Even when I first started making my own char siew the meat that was recommended to me is actually pork belly by the butcher. So maybe he is the first hawker that have done it but its not uncommon to use pork belly for char siew.
Is he really the first hawker to use pork belly for char siew? I swear I’ve come across numerous pork belly char siew in my life. I don’t have a particular stall that I frequent but eat randomly based on the location of my errands.
My mom had always use pork belly to make char siew at home as well since I was young, and I have followed that. It may be not be as common in recent years but don't think they are the first.
Hi guys, thanks for your feedback. Just to be clear, Martin claims to be the first hawker to do pork belly char siu in Singapore, not the first person. So it doesn’t invalidate the fact that people have been doing it at home! A bit more background info, the reason why hawkers never did pork belly char siu is because it was laborious to separate the skin from the meat. In the early days of 88 HK Roast, Martin had to manually do all of that. Because of the success of the stall, pork suppliers now offer skinless pork belly. Also the reason why you see the emergence of new Chinese roast meat stalls offering pork belly char siu (roast paradise, Choon kee)
@@GregoryLeowwhy in your video description you write you will promote any eatery that uses 100% animal fat?
@@andyng5321 because I believe it is the healthiest fat for humans. There’s a lot of good research behind this thinking
Greg you animal, always ordering so much, keep it up! Hahaha
Yes this is pretty good always sold out😊
That's a really useful flexible tripod, Greg. I can definitely make use of it for my table top B-roll shots on my channel. Pray tell where I can grab one of those?
here's the link: joby.com/global/podzilla-flexible-tripod-large-jb01661-bww/
You forgot to mention which location of the stall you were eating. Especially the last one where they roast meats at their outlet. Would like to try on my trip next month to SG. Yes, charsiu must have that bit of fattiness/ slight burnt to bring out the flavour…..same principle apply to siu yoke .
The whole review takes place at their flagship outlet at lavender. The address is in the video description!
Finally not a shorts
😂😂😂
Your portion is bigger and better cut because what you have disclose.
Dear Greg,
Largely as a result of your vlogs, on my last trip to Singapore I resolved to compare and contrast Tiong Bahru Lee Hong Kee Cantonese Roasted with 88 Hong Kong Roast Meat Specialists. However, circumstances intervened to frustrate my ambitions. These circumstances included trying to move a large, relatively unsophisticated, multigeneration Vietnamese family around town (lovely people and a super fun experience but much like herding cats), as well as the rain falling like I was on the set of a Hollywood movie much of the time (like, early last February was super wet even by Singapore standards, right?).
So, I plan a rerun early next year. The two big questions for me though are then:
Do both places on the one day or consecutively?
Further, irrespective of the result of this question, which place should I do first?
Any views on these maters?
Cheers
Mark
Go to lee hong kee first, then you get a true sense of what traditional Cantonese roast meat is all about. From there, go to 88 HK roast so you know what he’s trying to do. But not on the same day. Not even my appetite is that big!
@@GregoryLeow You are a gem, Greg!
Apparently KL uses pork belly for their charsiu.
My fav ❤🤤
For the record, and in the interest of starting a controversial discussion, Singapore food is the best cuisine in the World. I think most Singaporeans would agree with this statement.
Best charsiew wonton noodles ever
As if on cue, 3:46 that guy peeped over your shoulder and 'spied' on you HAHAHA
Delicious!!
Hi Greg...as usual ... enjoy yr effort on yr food vlog. ..but jt curious...will the owner put in special effort on yr serving ..but when normal ppl like me patronize their stall...hmm ...the quality might not be??? ... hope u kw what i mean ...🤔😁😲
That's how R.P shout e, chunky, crispy crackling, not Julian cut.
I love this place because the meat cuts are very fatty. My wife doesn't like though, because the meat cuts are very fatty. So yeah, I agree with Greg's conclusion on this stall.
I would rank their meat.
1 best is the roast pork. None in Singapore can compare, especially the crunchiness, like u said buiscuit like...then char sure, but the duck is passable.
Those who like the fatty and sweeter char siu might think this is the best but imo still a notch below Malaysia's best. For me these days I prefer the smoky charcoal fired char siu in HK. Can't replicate that without real skills.
What is the first restaurant?
Here’s the address: Happy Seafood Village
6841 0203
maps.app.goo.gl/cqUD9puqRWkNWLux8?g_st=ic
Ok... my gym can hold.... :)
That $26.50 better be good...
All the roast pork, duck and char siew in sg cannot taste better than hk fullstop. 😅😅😅😅
First
pork belly char siu in HK is called 腩叉
Wow, I didn’t know this! Thank you!