We came with some expectation. It was mentioned everywhere and the crowd was impressive. This picture was taken before the stall is even selling. This is just the pre-sale queue.
They start selling around 5.30pm, but the crowd/queue starts earlier around 5ish. So if you are kiasu, better be there early.
The selling point of this place is:
- The pork is roasted using charcoal instead of gas, which gives it a specific fragrant and juiciness.
- The pork is roasted whole, which retains its juice and flavour better than those roasted in parts.
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| The oven |
The production for the day
They only sell on Fridays and Saturdays, so if you are interested, plan your visits accordingly.
Other than roast pork, they also offer Char Siew and Siew Cheong.
Another thing to note. It is better to park outside. If you park right in front of the house/stall, be ready to get stuck in the heavy traffic.
Was it good? Ok only la...
For better experience, eat there and then when it is still crispy (because taste wise, it was a bit flat for me)
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