12 Best Roast Meats in Singapore (2026)

Cantonese roast meats - collectively siew mei - are a Singapore hawker staple: glossy char siew, crackling-skinned sio bak, lacquered roast duck and silky soy sauce chicken, usually served over rice or with noodles. This guide gathers roast meat specialists across the island, from charcoal-fired heartland stalls to sit-down restaurants, each checked as currently operating. Styles vary from sweeter Kuala Lumpur-influenced char siew to Hong Kong-style roasts, so treat it as a shortlist to explore rather than a strict ranking.

Foong Kee built its reputation over two decades on Keong Saik Road before chef-owner Derrick Wong reopened at Commonwealth Crescent Market. The stall roasts the Cantonese way over charcoal, and its regulars come for smoky char siew edged with caramelised char, crackling-skinned sio bak and roast duck. Expect a compact heartland set-up rather than a restaurant, with meats sold until the day's batch runs out. It is a good introduction to old-school, charcoal-roasted siew mei from a hawker who has kept at the craft for years.

Commonwealth Crescent (Queenstown)
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Fatty Cheong is a long-running roast meat stall at ABC Brickworks Food Centre in Bukit Merah, best known for a char siew cut the trade calls 'bu jian tian' - a prized shoulder portion draped in a sweet, dark sauce. Alongside the barbecued pork it serves roast pork, roast duck and wonton noodles, the usual siew mei spread over rice or with egg noodles. It keeps to hawker-stall hours and can draw queues at lunch, so arrive early if you want the full range of cuts.

ABC Brickworks Food Centre (Bukit Merah)
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Roast Paradise was founded by two friends who trained in Kuala Lumpur before setting up at Old Airport Road Food Centre, and has since added neighbourhood outlets. The draw is Kuala Lumpur-style char siew: pork roasted over charcoal in a drum, then glazed for a sticky, caramelised finish that is sweeter than the typical Singapore version. Crispy sio bak rounds out the stall. The team documents its meats on Instagram, and popular cuts can sell out, so it pays to check timings and go before the afternoon.

Old Airport Road Food Centre (Geylang), plus other outlets
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Kay Lee Roast Meat Joint is a Cantonese roast meat institution that traces its roots to the 1970s and now trades from a shop on Upper Paya Lebar Road. It is a sit-down eating house rather than a hawker stall, serving char siew, roast pork with crisp crackling, roast duck and soy sauce chicken over rice or with noodles. The recipe has long been the subject of local food lore. With its own premises and website, it suits diners who want a fuller roast-meat spread in a comfortable setting.

Upper Paya Lebar (MacPherson)
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88 Hong Kong Roast Meat Specialist is helmed by chef Martin Ong, who roasts Hong Kong-style over charcoal for a deeply caramelised, crackly finish. The kitchen is known for sio bak with a shatteringly crisp rind, along with char siew and roast duck. It runs several outlets around Jalan Besar and Far East Square, with the meats served over rice or with noodles. Hours and rest days vary by branch, so it is worth confirming before a trip, and popular cuts can run low toward closing.

Jalan Besar and Far East Square
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Tiong Bahru Lee Hong Kee is one of the older names at Tiong Bahru Market, a family roast meat business that traces its beginnings to the late 1960s and has passed through several generations. It turns out the classic Cantonese line-up - char siew, roast pork, roast duck and chicken - over rice or with wonton noodles. The stall is a reliable stop for traditional charcoal-style siew mei in a historic market setting, and it frequently draws queues at peak hours, with a mid-week rest day to note.

Tiong Bahru Market
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New Rong Liang Ge is a busy Cantonese roast stall at a Queen Street eating house near Bugis, recognisable by the long lunchtime queue. It covers the full siew mei range - roast duck, char siew and roast pork - and also ladles out double-boiled soups, an unusual extra for a roast meat stall. Plates are served over rice at hawker prices, and the stall keeps daytime-to-evening hours. It is a dependable option in the city fringe for a quick, meat-forward Cantonese lunch.

Queen Street (Bugis)
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Lau Phua Chay is a long-standing roast meat stall at Alexandra Village Food Centre, distinctive for its very dark, almost black char siew. The colour is said to come from fermented bean paste and molasses rather than the usual red glaze, giving a savoury-sweet, heavily caramelised result. Beyond char siew it offers roast pork, roast duck and roast chicken over rice. The food centre reopened in mid-2025 after renovation, so it is worth checking current opening days, which include a weekly closure.

Alexandra Village Food Centre (Bukit Merah)
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Fook Kin is a char-siew-themed restaurant near Orchard, opened in 2018 by a partnership that includes the team behind Roast Paradise. It leans into Malaysian-style roasting, with caramelised charcoal char siew and a golden, crackling siew yoke as signatures, plus roast duck. Unlike most stalls on this list it is an air-conditioned sit-down spot with table service and islandwide delivery through its own site, so portions and prices sit above hawker level. It is a convenient pick if you want restaurant comfort with your roast meats.

Killiney Road (Orchard)
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London Fat Duck is a Hong Kong-style roast specialist with mall outlets at Great World, Paya Lebar Quarter and Scotts Square. Its signature is roast duck made with Irish duck, which the restaurant markets as its premium point of difference, served alongside char siew, roast pork and wonton noodle soup. This is a full restaurant rather than a stall, with air-conditioned seating and a broader Cantonese menu, suiting diners after a sit-down roast duck meal in town. Outlet hours differ, so check the branch before visiting.

Great World, Paya Lebar Quarter and Scotts Square
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Hua Fong Kee is a heartland roast meat favourite in Toa Payoh that has been going since the late 1980s. Roast duck is the headline, with crisp skin and tender meat, but the stall also does char siew and sio bak, and combination plates over rice. It keeps long daily hours from morning onward, which makes it handy for an early roast-meat fix. A neighbourhood mainstay rather than a destination restaurant, it is a solid everyday stop for Cantonese roasts in the central heartlands.

Toa Payoh
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335 Hong Kong Roasted Meat is a veteran stall at Chinatown Complex Market that has been roasting Hong Kong-style for the better part of two decades. The meats are done over charcoal, and the stall serves char siew, roast pork and roast duck over rice, with generous portions its regulars single out. Tucked among the complex's many cooked-food stalls, it opens from around midday into the evening. For anyone exploring Chinatown's dense hawker centre, it is a worthwhile charcoal-roasted alternative to the better-known names.

Chinatown Complex (Chinatown)
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