Chef Lup Roasted – Ex-Kam’s Roast Executive Chef Opens Hawker Stall at Golden Mile

Golden Mile Food Centre has long been a treasure trove for foodies, but since January this year, a new name has quietly drawn a loyal queue: Chef Lup Roasted. Open for just four short hours daily, the stall is helmed by 34-year-old Chef Darren Lup, whose roasting chops are backed by some serious credentials — eight years as Executive Chef at Kam’s Roast, and a career in roasting that began when he was just 19 in his hometown of Ipoh.

Here, Chef Darren pours decades of skill into each plate. His char siew is easily the star — a perfect balance of lean and fat, each slice beautifully caramelised with a deep mahogany char that hints at smoky sweetness. The char siew is tender yet meaty, with just the right bite. And when paired with his tangy chilli sauce, it cuts right through the richness. Add a spoonful of his fragrant chicken rice, and you’ve got a combination that will have you scraping the plate clean.

The other roasts are no less impressive. His sio bak boasts a shatteringly crisp skin that gives way to juicy, well-seasoned meat — that satisfying crackle at each bite is worth queuing for alone. The roast duck, with its glistening bronze skin, comes drizzled in a house-made dang gui herbal sauce that lends a subtle earthiness and perfume. The duck meat is tender, flavourful, and — importantly — free from any gamey edge.

Even the sides show Chef Darren’s thoughtfulness. Each plate comes with a comforting bowl of salted egg duck soup — savoury, and tasty. It’s the kind of soup that makes you sip and smile.

Chef Lup Roasted isn’t a flashy operation. It’s a focused, passion-driven stall that lets the food speak for itself. With its limited opening hours, you’ll need to plan your visit — but once you taste the roasts, you’ll understand why people keep coming back. This is one stall that says true skill needs no loud introduction.