15 Apr '11, 2am

The Char Siew here is one of the best around! Anyone fans of this Stall at Shunfu Mart?

The Char Siew here is one of the best around! Anyone fans of this Stall at Shunfu Mart?

This roast meat stall looks like every other hawker food stall except this one boasts a perpetual queue even though it is unadorned with the usual media endorsement. This is no heritage hawker and there is no secret recipe that has been passed down through three generations. Behind the gravy-spattered glass is this former taxi driver who loves food and decided to give up driving taxi three years ago to open a char siew and sio bak stall Although the sio bak here is not as good as the cubed sio bak you find at some fine Cantonese restaurants, the roast pork is actually not bad. There were two things that set this sio bak apart. Firstly, the fats has been rendered, that is, the pork is first roasted slowly to allow the fats to melt, then rested before a second roast to turn the skin into a flavourful crisp. The other differentiator is the use of fermented bean curd (nam yu) ...

Full article: http://food.insing.com/feature/roasted-with-passion/id-e4...

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