Thursday, 15 December 2016

88 Hong Kong Roast Meat Specialist @ Qinan Building Tyrwhitt Road 88香港燒臘 ⭐⭐⭐⭐✱

88-Hong-Kong-Roast-Meat-88香港燒臘

Since I was introduced to Martin's roasts by Uncle Martin when the former was in Tampines Singapore, I had followed him when he later moved to Johor Bahru. To the great relief of his Singapore fans, Martin has returned to Singapore and is now settled at the Qinan Building coffee shop at Tyrwhitt Road.

88-Hong-Kong-Roast-Meat-88香港燒臘

Now known as 88 Hong Kong Roast Meat Specialist or 88香港燒臘, Martin's spanking new stall is already seeing his fans trickling back through word of mouth.

88-Hong-Kong-Roast-Meat-88香港燒臘

While waiting for the rest of the party to arrive, I salivated at the thick deep red ropes of char siew hanging seductively in the window.

88-Hong-Kong-Roast-Meat-88香港燒臘

Seven of us, we had one scrumptious lunch.

88-Hong-Kong-Roast-Meat-88香港燒臘

Here's what we had.

88-Hong-Kong-Roast-Meat-88香港燒臘

Martin's sio bak or siew yok (pork belly roast) still wows after I first tasted it 3 years ago (when he was in Tampines). Price SGD50 per kilo.

88-Hong-Kong-Roast-Meat-88香港燒臘

We can hear the thick golden skin shatter like a light crispy cream cracker when we bite into it. The lean meat is tender and moist while the fat was like a slice of juicy fruit with savoury juices. I like it that the savoury flavours were layered and gentle. I enjoyed Martin's siew yok more than ever 😋

88-Hong-Kong-Roast-Meat-88香港燒臘

Martin's char siew (price SGD50 per kilo).

88-Hong-Kong-Roast-Meat-88香港燒臘

Martin marinades the ropes of pork loin with a secret gooey blend and grills them in the roasters behind. He also dribbles this gummy sauce on the chopped char siew before serving.

88-Hong-Kong-Roast-Meat-88香港燒臘

I love the tenderness and juiciness of Martin's char siew though I feel that the robust savoury sauce with slight sweetness and smokiness tended to mask the gentle natural porcine sweetness of the meat. Next time, I shall ask Martin to let me have my char siew neat 😁

88-Hong-Kong-Roast-Meat-88香港燒臘

This is one of the best roast ducks that I have tasted.

88-Hong-Kong-Roast-Meat-88香港燒臘

The layered savouriness worked it way thoroughly through the crisp shiny golden brown skin and tender juicy meat, yet it left some room for the gentle natural flavour of the duck to shine. This was so good, we had two rounds of duck 😃

88-Hong-Kong-Roast-Meat-88香港燒臘

The soya sauce chicken was tender and juicy but it was drowned in a bath of quite robust savoury sweet gooey sauce which overwhelmed the chicken's delicate natural flavour. Next time, I shall ask Martin to hold back on that sauce 😃

88-Hong-Kong-Roast-Meat-88香港燒臘

This chicken rice is a winner (50 cents a serving). The good quality grains were cooked till tender yet there was a gentle bite. The grains were aromatic and flavoursome with subtle savouriness. There was little grease in the fluffy mound.

88-Hong-Kong-Roast-Meat-88香港燒臘

4-Star (out of 5). Dear fans of Chef Martin, his 88 Hong Kong Roast Meat Specialist 88香港燒臘 is now at Qinan Building, 153 Tyrwhitt Road. Fans to be of Martin, here's one of the best siew yok and roast duck in Singapore and JB.

By the way, these pictures were shot with my handy little Panasonic LUMIX FT-6 which I bought for S$299 a year ago. I am happy with my little blogging kaki 👈 click

88-Hong-Kong-Roast-Meat-88香港燒臘

Restaurant name: 88 Hong Kong Roast Meat Specialist 88香港燒臘
Address: 153 Tyrwhitt Rd, Singapore 207566 (Qinan Building)
GPS: 1°18'42.5"N 103°51'37.4"E | 1.311798, 103.860395
Hours: 11:00am to 8:00pm daily

Non Halal

Date visited: 15 Dec 2016

Return to Johor Kaki homepage.

2 comments:

  1. From night 11pm till next day 4pm noon? Or you mean 11am morning till 4pm noon?

    ReplyDelete
    Replies
    1. yes yes 11am. Thanks for pointing out.

      Delete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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