Many bloggers have sung high praises about Fu Shi's roasted meat. This prompted me to take a stroll to Shunfu Mart and Food Centre, straight after morning Mass at Holy Spirit Church. By the time I arrived there, a long queue had already formed.
I waited in line for about 20 minutes and kept assuring myself that it was worth the long queue. And indeed it was worth it! What I got for all of S$7.00 were a plate of rice with 3 types of meat - char siew, sio bak and roast duck - and a small bowl of wonton soup.
The char siew and sio bak were both quite outstanding. Its texture and taste reminded me of the ones served at the now defunct Kok Wah coffee shop in Chinatown along New Bridge Road. What makes the roasted meat here so special is its preparation. The stall owner cooks his meats using the traditional method of drum-roasting which ensures that the meat gets evenly roasted all round while keeping the inside tender and juicy. Besides the roasting method, he also uses the right marinades following old school recipes.
My favourite is, hands down, the char siew. If you enjoy caramelised crisp of fatty meat, then you will surely fall in love with Fu Shi's char siew. My first bite of the char siew was all it took to convince me that Fu Shi is going to be on my list of best Cantonese roasts in Singapore. The piece of meat was so well charred on the outside, yet the inside did not taste, at all, overcooked. I guess the best way to describe Fu Shi's char siew would be, "Crispy outside, tender inside".
The sio bak is also extremely good. The meat has a slight pinkish hue to it. I believe the owner must have used fermented bean curd which, according to old school recipes, is an essential ingredient for marinating the slab of meat and allowing it to rest for a few hours (or even overnight) before the roasting begins. Although the skin was badly charred, it still lacked the crackle. But this didn't really matter because the meat was really tasty and tender.
I award top marks for the char siew and sio bak.
I wasn't so impressed with the roast duck which I felt was a little gamey even though the meat was tender. Other than that, there was really nothing special about the duck.
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| The long queue ... you need to be patient. |
I waited in line for about 20 minutes and kept assuring myself that it was worth the long queue. And indeed it was worth it! What I got for all of S$7.00 were a plate of rice with 3 types of meat - char siew, sio bak and roast duck - and a small bowl of wonton soup.
 |
| 3 types of meat on rice |
 |
| Wonton soup |
The char siew and sio bak were both quite outstanding. Its texture and taste reminded me of the ones served at the now defunct Kok Wah coffee shop in Chinatown along New Bridge Road. What makes the roasted meat here so special is its preparation. The stall owner cooks his meats using the traditional method of drum-roasting which ensures that the meat gets evenly roasted all round while keeping the inside tender and juicy. Besides the roasting method, he also uses the right marinades following old school recipes.
My favourite is, hands down, the char siew. If you enjoy caramelised crisp of fatty meat, then you will surely fall in love with Fu Shi's char siew. My first bite of the char siew was all it took to convince me that Fu Shi is going to be on my list of best Cantonese roasts in Singapore. The piece of meat was so well charred on the outside, yet the inside did not taste, at all, overcooked. I guess the best way to describe Fu Shi's char siew would be, "Crispy outside, tender inside".
The sio bak is also extremely good. The meat has a slight pinkish hue to it. I believe the owner must have used fermented bean curd which, according to old school recipes, is an essential ingredient for marinating the slab of meat and allowing it to rest for a few hours (or even overnight) before the roasting begins. Although the skin was badly charred, it still lacked the crackle. But this didn't really matter because the meat was really tasty and tender.
I award top marks for the char siew and sio bak.
I wasn't so impressed with the roast duck which I felt was a little gamey even though the meat was tender. Other than that, there was really nothing special about the duck.
Fu Shi Traditional Roasted & Wonton Mee
Block 320 Shunfu Road
#02-25 Shunfu Mart & Food Center
Singapore
Food: 9
Pricing: $
Recommended dishes: Char Siew, Sio Bak
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