Roast pork + char siew noodles at a HK roast stall ($5)!
HK-style roast meat noodles — yellow mee with sliced roast pork (siu yuk) and char siew in dark gravy, blanched choy sum. $5.
Lunch hawker run — roast pork + char siew noodles at a HK roast specialist. $5 for the duo. The classic siu mei combo. 😋
What was on the plate ($5):
- A nest of thin yellow mee in a slick of dark soya-based gravy pooling at the side.
- A fan of char siew slices in the centre — those sweet-glazed dark rosy edges with the slight char from the roasting fire.
- A row of roast pork (siu yuk) slices on the right — visible crispy skin layer + fat layer + tender meat. Three layers in cross-section.
- A bunch of blanched choy sum at the back for the green crunch.
This is the SG-Hong Kong roast-meat lunch classic: pick your noodle style (here dry yellow mee), pick two meats from the hanging chamber (char siew + siu yuk), get topped with the dark soya gravy. Done.
The siu yuk is the textural diva of the plate — crispy skin should shatter when you bite, fat layer should melt, meat should be tender. All three layers were present here. Char siew was on the burnt-edge side (which I love) with proper sweet glaze depth.
For a $5 plate of dual HK roast meat with noodles, the value is solid. The siu yuk alone is usually $8-10/portion at sit-down HK restaurants.
Total: $5. Hawker pricing for a proper HK roast plate.
Overall: 4.3 / 5. Siu yuk crackling was real (not soggy from gravy), char siew had the right burnt-sweet balance. Noodles soaked up the gravy without going limp. Will be back. 😍👍🏼
