If there is one thing the Teochews are not well known for, it is roasted duck. We are more famous for our braised duck. So when this Teochew ah hia (uncle) told me that his char siew and roast duck were cooked Teochew-style, it threw me off balance.
So what is so special about Teochew-style roast meat? The stall owner explained that Teochews love sweet things. Think orh nee (yam paste) and Teochew bak chang (rice dumplings) which have sweet bean paste in them. Teochew char siew is also much sweeter than usual. He shared that his marinade had bean paste and malt in it. Certainly, the sauce that he liberally poured over the rice was unique. It was pretty lumpy and sweet which suited my palate just fine! The char siew was, undoubtedly, the star of the show. He also serves leaner cuts. There is nothing more sinful and shiok than burnt fat with caramelised sugar! I rate it 4.5/5. Both the sio bak and roast duck here were great but not as outstanding as the char siew and I would rate them 4/5.