Walk past a roast meats stall and it is hard to resist: glistening strips of char siew, crackling-topped roast pork, burnished ducks hanging in the window. These Cantonese-style roast meats, known broadly as siew mei, are among the most satisfying things you can order over rice or noodles. This guide explains the main roast meats, how they are made, and how to spot a great stall.
What roast meats are
Roast meats are a Cantonese culinary tradition, featuring various meats that are roasted, barbecued or cooked in flavourful sauces, then chopped to order and served over rice, with noodles, or on their own. In Singapore they are a hawker and coffee shop staple, and a good roast meats stall is a neighbourhood treasure. The category covers several distinct items, each with its own character, and part of the pleasure is mixing and matching them.
The main roast meats
- Char siew, barbecued pork glazed to a sweet-savoury, slightly caramelised finish. The best has a balance of lean and fat, with charred edges.
- Sio bak, roast pork belly prized for its crackling, crisp skin over tender meat.
- Roast duck, with savoury, fragrant meat and rendered, flavourful skin.
- Soy sauce chicken, cooked in a seasoned soy braise until silky and savoury.
- Roast chicken, another popular option with crisp skin.
Many stalls specialise in some or all of these, and a mixed plate lets you sample several at once.
How they are made
Each meat has its own craft. Char siew is marinated in a sweet-savoury blend, then roasted or barbecued until the edges char and the glaze sets, ideally leaving the interior juicy. Sio bak is all about the skin: the pork belly is prepared and roasted so the skin blisters into a shattering crackling while the meat stays tender. Roast duck and soy sauce chicken involve their own seasoning and cooking methods to achieve fragrant, well-flavoured results. The skill lies in timing and technique, which is why quality varies so much between stalls.
How to order
Roast meats are wonderfully flexible in how you can have them.
| Style | What you get |
|---|---|
| Over rice | Chopped meats served on rice, often with a little sauce |
| With noodles | Paired with wanton noodles or similar |
| Mixed plate | A combination of two or more meats to share |
| On its own | Ordered by portion as a dish for the table |
A common order is char siew rice or a char siew and sio bak combination, but do not overlook the duck and soy sauce chicken, which have devoted fans.
How to spot a great stall
- Char siew with charred, glazed edges and a good balance of lean and fat, not dry.
- Sio bak with genuinely crisp crackling, the mark of proper roasting.
- Duck and chicken that are moist and fragrant, not tough or bland.
- A stall that sells out, since freshness and turnover usually mean quality.
- A good chilli and sauce, which complement the meats beautifully.
Roast meats reward a discerning eye, and once you have tasted a truly good sio bak crackling, lesser versions are easy to spot.
Pairings and sides
Roast meats shine with simple accompaniments. Plain rice lets the meats and their sauces take centre stage, while blanched greens such as vegetables in oyster sauce add freshness and balance the richness. A good chilli sauce or a tangy dip cuts through the fattiness, and a bowl of soup rounds out the meal. For noodle lovers, pairing char siew with springy wanton noodles is a classic combination that never disappoints.
Where to find it
Roast meats stalls are found throughout Singapore, in hawker centres, coffee shops and dedicated roast meat shops. Areas with strong Cantonese culinary roots and busy food centres across the island are reliable places to look, and many heartland neighbourhoods hide excellent stalls with loyal followings. As ever, a lunchtime queue and a stall that sells out early are encouraging signs.
Char siew beyond the plate
One reason char siew is so beloved is how far it travels beyond the roast meats plate. That sweet-savoury barbecued pork turns up across the food landscape, a sign of just how versatile and popular it is. You will find it folded into fluffy char siew bao, the steamed buns beloved at dim sum, and baked into glossy char siew pastries. It flavours fried rice and noodles, tops bowls of wanton mee, and lends its richness to countless home-style dishes. This versatility means a good char siew is valued not just on its own, but as a building block that elevates whatever it joins. When you appreciate how many dishes lean on it, you understand why stalls take such pride in getting their char siew right, with that signature balance of caramelised edge, tender centre and glossy glaze.
The takeaway
Char siew and its roast meat companions represent Cantonese cooking at its most crave-worthy: sweet-glazed barbecued pork, crackling-topped roast belly, fragrant duck and silky soy sauce chicken, all chopped to order and served in whatever form you fancy. The craft lies in the roasting and seasoning, so quality varies and a great stall is worth remembering. Order a mixed plate to explore, pair it with rice or noodles and some greens, and you have one of the most reliably delicious meals Singapore’s hawker scene offers.
Explore more: Duck rice guide · Wanton mee guide · Hainanese curry rice guide