The 11 Most-Recommended Roast Meat Stalls in Singapore
Char siew, sio bak and roast duck — counted across the lists that named them.
Counted from 3 published lists as of 2026-09-06. 17 roast meat stalls were named in total.
In short: Across 3 independently published Singapore lists of the best roast meat stalls, 88 Hong Kong Roast Meat Specialist, Foong Kee Traditional Charcoal Roaster and Fu Shun Shao La Mian Jia are named most often — each on 3 of them.
We read 3 independently published Singapore food lists for roast meat stalls, took only the venue names, and counted how many named each one. Venues on the same count are tied — shown with a verified NEA licence first, then alphabetically. We have not eaten at these places, we take no payment for placement, and we reproduce none of the sources’ writing. Every list we counted is linked at the foot of this page.
88 Hong Kong Roast Meat Specialist
Named on 3 of the 3 published lists we counted.
Foong Kee Traditional Charcoal Roaster
Named on 3 of the 3 published lists we counted.
First Culinary Restaurant
NEA ANamed on 2 of the 3 published lists we counted. Licensed in Queenstown (2 licensed outlets).
Outlets across Punggol, Queenstown.
| # | Venue | Lists | NEA grade | Town |
|---|---|---|---|---|
| 6 | New Rong Liang Ge | 2 | B | Bukit Merah |
| 7 | Char | 2 | — | — |
| 8 | Fei Fei Roasted Noodle | 2 | — | — |
| 9 | Kam's Roast | 2 | — | — |
| 10 | Mei Mei Roast Meats | 2 | — | — |
| 11 | Mott 32 | 2 | — | — |
About roast meat stalls in Singapore
Siu mei is Cantonese, and the three pillars are char siew, roast pork belly and roast duck. Each is a distinct craft: char siew wants fat-marbled shoulder lacquered with maltose and charred at the edges; sio bak wants skin dried for hours then blistered into glass; duck wants air-drying and an even hang in the oven.
Very few stalls are excellent at all three, which is the useful thing to know before ordering a mixed plate. The ones that appear across multiple lists usually have one item that made their name, and it is worth asking which.
What to look for
- Char siew should have visible fat and charred edges. Uniformly lean, uniformly red char siew has been dyed and rushed.
- Sio bak skin should crack audibly. Chewy skin means it was not dried long enough before roasting.
- Ask which cut of char siew you are getting. Shoulder (with fat) and lean loin are very different, and stalls will usually let you choose.
Why we count instead of ranking
Every food list is one person’s palate on one visit. That is not a flaw — it is what makes food writing worth reading — but it does mean a single list tells you more about the writer than about the field. Counting across 3 of them cancels out individual preference and leaves the venues that different people, eating on different days, arrived at independently.
It is a deliberately narrow claim. This page does not tell you which roast meat stall is best; it tells you which ones Singapore’s food press keeps returning to, and exactly how many times. Where the count is close, the honest answer is that the field is close — and we would rather show you that than manufacture a ranking to hide it.
Of the 11 venues here, 2 matched a current NEA licence, concentrated in Bukit Merah and Queenstown. This site scores every HDB block in Singapore 0–100 for food access — how close hawker centres and licensed eateries actually are on foot — so you can see what living beside this food is worth.
What are the best roast meat stalls in Singapore?
Across 3 independently published Singapore lists of the best roast meat stalls, 88 Hong Kong Roast Meat Specialist, Foong Kee Traditional Charcoal Roaster and Fu Shun Shao La Mian Jia are named most often — each on 3 of them.
How is this roast meat stalls ranking put together?
We read 3 independently published Singapore food lists, took only the venue names, and counted how many of them named each venue. 17 distinct venues were named in total; the 11 shown here appeared on at least 2. We do not taste, rank or accept payment for placement, and no source's writing is reproduced — every list we counted is linked below.
Are these roast meat stalls verified as real businesses?
Each venue is cross-checked against NEA's licensed-premises register. 2 of 11 matched a current licence, 1 of them holding a grade A hygiene rating. The rest are shown without a grade — the register lists the licence holder's registered company name, which often differs from the shopfront brand, so no match is not evidence of a problem.
What is the difference between char siew and sio bak?
Char siew is barbecued pork shoulder, marinated and lacquered with a sweet glaze, roasted until the edges char. Sio bak is roast pork belly, seasoned simply and roasted so the skin puffs into a brittle crackling. Different cuts, different techniques, usually sold side by side.
- 11 Top Places For The Best Roast Meats In Singapore | The Singapore Women's Weekly — www.womensweekly.com.sg
- 10 Best Roast Meat Rice In Singapore Ranked | Eatbook.sg — eatbook.sg
- 11 Eateries For The Best Roast Meats In Singapore | Her World Singapore — www.herworld.com
We counted venue names from these lists and linked back to every one. Their words, photographs, ratings and ordering are their own and are not reproduced here. Hygiene grades and licensed addresses come from NEA’s licensed-premises register via data.gov.sg. Contains information from data.gov.sg and OneMap, Singapore Land Authority.