88 Hong Kong Roast Meat Specialist @ Bukit Batok (CLOSED)
I am not sure if you still remembers Cross Way Bay Sio Bak that was in Tampines? The boss Martin does one of the best sio bak in town! All of our foodies fell in love with its biscuit-like sio bak skin that we kept going back for more. Unfortunately, Martin only served a short stint in Tampines before moving to Malaysia. The foodies miss the sio bak so much that we managed to “hunt” him down in Johor Bahru and realised he renamed it as Tong Tong Hong Kong Delicacy.
Good news came recently when I heard that he has moved back to Singapore and opened a roast meat stall in Bukit Batok named “88 Hong Kong Roast Meat Specialist”! From the east of Singapore, to Johor Bahru, and now to the west of Singapore, Martin really knows how to travel! Even though his stall has different names every move, I am glad we are still able to track him down and share this good news to all sio bak fans!
This Bukit Batok stall is only opened for 2 months, they took over from the previous roast meat stall. Hence, if you have been staying there for a long time, you would realize that it’s a different boss now. I kept saying sio bak sio bak sio bak, just how good are their sio bak? Well, you really want the skin to be crispy. I think Martin has got the right formula. The skin is crispy brittle to the point that it is almost breaking.
You can hear the crackling sound when you bite the skin. It is dry and tastes like biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. Sorry, I don’t think my photos did justice this time. Because we went after lunch on a weekend so all the good parts of the meat are gone. Hence the photos didn’t look as appealing as it should. But I think it still tastes great!
The other meats, surprisingly, fare much better as compared to his previous outlets. I still remembered I didn’t want a slice of the char siew when we went to meet him in Malaysia. But this time round, the char siew is tender and not too sweet. The roast duck has a crispy skin with tender meat. What impressed me is the roast chicken which is huge and fat, drizzled generously with sesame oil.
Glad that Martin is back in Singapore serving his roasts. He told us that in a few weeks’ time, he will be bringing in the charcoal roast to cook his meat so that it will have the smoky flavour. I am looking forward to that! Oh yes, don’t say I never remind you, please go there early if you wish to have the best cuts of the roast meat!
88 Hong Kong Roast Meat Specialist
Address: Blk 265 Bukit Batok East Ave 4
Opening hours: 9am to 7pm daily
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