Never a big fan of pork, I'm seldom attracted to dishes starring pigs as the leading role. BBQ pork, or char siew, is a different matter altogether. That unique sweet sauce soaked into the meat and then nicely charred around the edges. Ooh, that crunchy feeling combined with the taste is to die for.
Of course, there are many preferences the way char siew is done. Some like it soft and fatty cuts while others, like me, prefer them lean and nicely charred and of course there are those in the middle who like a good crunch with a nice rim of fat. One thing is for sure though, and that is it has got to have a damn good sauce (better sweet than salty in my opinion) and it has to be charred just right.
Luckily for me, I had the opportunity to feast upon a good plate of char siew, roast duck and roast pork. This stall located at Taman Jurong Food Centre was recommended by my good buddy David and it's char siew is comparable to Fatty Cheong's. If you are doubting it's authencity, check this out, the person before us (damnit, us again) ordered 30 packets of roasted chicken rice from them. It wasn't char siew they ordered, but that has gotta hint of something good right?
Over here you have a choice of fatty or lean cuts. The char siew we ordered was nicely sweetened with a slight char around the edges while the texture is slightly harder than Fatty Cheong's. Unlike Fatty Cheong's this one is also thinly sliced to compensate for the firmer bite. The roast duck was quite well done with a nice smokey flavour trapped in the skin and both dabbed with a little he bi hiam chilli will send you over the roof. Of course, what's more orgasmic than that is the sauce they use. Splashed over a plate of white rice, the dark sauce was such a delish that I would have finished the plate of rice by itself if there were more of the sauce. Umami will be the word to describe it as the thick and richly flavoured sauce surpassed even that of Alexandra Village's duck rice sauce!
The roast pork I find average but there's something which amazed or intrigued
me more. That is, they serve skin from the pig's head. Eeeeeeeew, yeah I know exactly what you are thinking. Perhaps this is the norm in roast meat stalls but I haven't heard of it before so please spare me your reprimands alright?
There's isn't much of a vie for taste in the skin as it's only mostly salty and it's quite chewy. People who like QQ (chewy) stuff will like it for I think I'll give it a pass.
Tien Lai Rice Stall
Taman Jurong Food Centre