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Hong Kong Jin Tian has closed.

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(Closed) Hong Kong Jin Tian

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2 reviews

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AsianCantoneseChinese
Address: #01-15, 58 Seng Poh Road, 160058

Located on Seng Poh Road, Hong Kong Jin Tian serves Chinese cuisine.

7.00am - 9.00pm(Closed on Alt Wed)

+65 90056151
$15 based on 2 submissions
4

it is opened right opposite Great World CIty

Super Juicy roast duck! if you are craving for a real good Hong Kong style roast duck, char siew, roast pork, you will not disappointed.

my favourite: roast duck. crispy skin vs soft, tender, juicy meat.... yummmm!

 

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Latest Community Reviews:
• 11 Nov 2014 • 1 review • 0 follower

it is opened right opposite Great World CIty

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Super Juicy roast duck! if you are craving for a real good Hong Kong style roast duck, char siew, roast pork, you will not disappointed.

my favourite: roast duck. crispy skin vs soft, tender, juicy meat.... yummmm!

 
Overall
Food/Drink
Value
Ambience
Service
• 15 Sep 2012 • 56 reviews • 0 follower

Best roast duck and roast pork in Singapore

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(Note: Pictures can be found here http://wildchildurbancity.blogspot.sg/2012/09/hong-kong-jin-tian-eating-house.html)

Ask me which hawker stall serves up the best roast duck and/or roast pork, and I will say without hesitation: Hong Kong Jin Tian Eating House. My family has tried various hawker stalls, and before discovering Jin Tian, we were surprised that even Hong Kong restaurants in Melbourne and Perth were serving up roast meat that was in terms of taste, many leagues ahead of Singapore's hawker stalls.

You cannot imagine how delighted we were when we found Jin Tian, and that it matches up to those Hong Kong restaurants in Melbourne and Perth. People we have invited over for a roast duck / pork meal have all also been impressed.

One of the respectable things about the roast meat stall at Jin Tian Eating house is that their standards are very consistent. The roast duck is always cooked to the same degree, with the same amount of marinade, and is consistently and absolutely finger-licking delicious. If you do not watch yourself, I guarantee that slivers of juicy duck meat will slide down your throat effortlessly, and you will suddenly be amazed that you ate so much at one go.

As for the roast pork, the chefs use lean pork belly, so you will not be paying to throw away chunks of fat. The bubbled pork skin is always crispy, the pork meat always tender and succulent, never ever dried up or tough. My favourite bits are the thicker edges of the meat - the darker burnt bits, which are the most intense in taste.

Do try the roast meat with their chilli. It is also better than the chilli served at most roast meat stalls, and never fails to add a nice spicy kick to a roast meat fest.

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