叉烧 烧肉 河粉 ($4.50)!
Bukit Batok hawker char siew + roast pork over hor fun, $4.50. Cantonese roast meat plate done old-school with dark gravy and pickled greens.
Monday lunch at the Bukit Batok hawker centre — a weekday plate of 叉烧 烧肉 河粉 (char siew + roast pork over hor fun) for under $5. The neighbourhood Cantonese roast meat stall is the kind of dependable lunch stop that keeps office workers loyal.
We ordered:
- Char siew + roast pork over hor fun — $4.50
Char siew was the real test, and it passed. Properly caramelised edges, slight char on the fatty side, with that signature lacquered red glaze that says someone bothered to baste it through the roast. Slices were a fair mix of lean and streaky.
Roast pork (siew yoke) had crisp crackling that audibly snapped under the chopsticks — the hardest part of doing siew yoke at hawker volume, since the skin tends to go chewy when held under heat lamps. This batch was fresh enough that the crunch was real.
Hor fun base was the broad flat rice noodle, lightly stir-fried, then ladled over with a dark sweet-soy gravy that pooled around the meat. A few stalks of choy sum and a small pile of pickled green chillies on the side.
For $4.50 this is a complete plate that no chain restaurant can match. Bukit Batok area has a few quietly excellent stalls if you know which row to hit.
Overall: 4.3 / 5. 😋👍🏼 Solid Monday-fuel lunch — easy revisit.
