Prepared in the old Cantonese way, Hong Kong Lung Hwa's roast duck differs from the conventional gamy meat with a leaner cut and crispier skin. A tucked away heartland find, this stall specialises in both roast duck and thick chunks of charsiew glazed in honey and drizzled with savoury gravy. Prices range from $2.50 for charsiew noodles to $3.50 for roasted duck rice, all of which come in generous servings.
Hong Kong Lung Hwa Roasted Delight
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A humble stall amid many other stalls in 127 Toa Payoh Food Centre, it’s easy to overlook this roast meat stall - until they bring out the big guns. Once they hang up the meats and start roasting, it is impossible to walk past without at least a second glance.
Hailing from Hong Kong, the fragrance wafting from the meats is rich and inherently sweet, and if aromas could be eaten I would be a very satisfied girl indeed. Again, I’ve only eaten one thing from this stall in spite of the many times I’ve eaten there: their char siew hor fun (at a whopping cheap price of $2.50 for a generous bowl).
I love sweet meats, especially when they’ve been charred and caramelized, so I always ask for the blackened parts of meat. The meat from Hong Kong Lung Hwa is thick and juicy, and the outer charred layers of charsiew release a deep and rich sweet taste that contrasts against the savoury gravy of the horfun. The horfun tastes slighty salty at first, but when chewed for long turns sweet against the tongue, while the blackened charsiew bits are both sweet and just a tad bitter, but not dried out like regular burnt meat. Truly decadent.
I’ve also tried their roast duck meat ($24 for a whole duck) during New Years, and it is so tender and juicy even after being kept and refrigerated for two days. They also accept advanced orders for whole meat orders, so if you’d like New Years to be chock full of delicious meats, be sure to order early!