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Synopsis :

The stall has a humble beginning as a pushcart vendor in the 1960s at Kim Tian Road. Having taken over from his father, Mr Jackson Lee still roasts duck, pork belly and Char Siew in the traditional way using charcoal. These are laboriously prepared in the hawker stall daily, so customers are assured of the freshness. Not only is the work is labour intensive, one has to bear with the intense heat standing by the side of the oven. Meat is repeatedly put into and taken out of oven to ensure that meat is well marinated and roasted. The result is tender, juicy duck. Char Siew is beautiful caramelised with a delightful smokiness. Roast pork belly has crispy skin with succulent meat.

The stall also handmakes Chinese sausage, which rarely seen locally as it takes up much time.

Watch the video for a glimpse into the methods of roasting duck, pork belly and Char Siew from scratch! Proudly brought to you by HappyCat.黑皮猫.

Operating hours:
9am - 8pm
Closed on Thursday

Contributed as part of the "Singapore Makan" Contemporary Collecting initiative.
#contemporarycollecting