Fragrantly spiced and succulent, dab on some hebi hiam chilli on your tasty chunks of roast duck before your bite releases the slight smokiness trapped under its skin. Pleasantly caramelized, char siew glistens with slight char around the edges. It's firmness compensates with thinner slices, creating a satisfying chew. Roast pork is chunky with a good mix of fats and meat. Deliciousness splashes over your plate of pearl rice in a scoop of richly flavoured gravy.

Tien Lai Rice Stall is the place that gives me roast duck, roast pork and char siew rice cravings. Meaty and flavourful, I'm always thrown into a dilemma while I stand in queue.

With roast pork and char siew going first, the never-ending line forms before the stall even opens at 10, and starts to sell out at 1230h. Prices start at $3/plate for satisfying portions of one type of meat.

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