Jacob is back in Singapore and we haven’t seen each other since my last trip to Melbourne. He has arranged for lunch together, so we explored the east side of Singapore together with other foodies. We went to two different cafes but wasn’t impressed with the food. Kai has been wanting to try the charcoal duck rice as recommended by Tony Tee, so we jio-ed all the foodies there for “high tea” after an unimpressive brunch.

Located along East Coast Road, the super friendly husband and wife team has been at this coffeeshop for about 2 years. They used to operate in Taman Century in Johor, before moving to the coffeeshop in Toa Payoh. But the place was closed for renovation, so they ended here at Jago Close.

Boss Joe and his brothers are all meat roasters. It is no wonder that the roast duck is well executed. All the meats are roasted using charcoal within the stall. Look at that glistering crispy skin! The rather tender meat goes well with rice, kway teow or noodles. I was secretly wish that they have plum sauce to pair with their roast duck. While the sio bak wasn’t as impressive as Cross Way Bay, they still tasted pretty good. Nothing much to shout about their char siew though, it was too sweet for my liking. He bought his achar from a seller, which gives a kick!

Siang Yuen Traditional Roasts

Address: 750E Chai Chee Road, Chai Chee Technopark 750E Food Court, Singapore 469005
Tel: 9721 0505 / 9155 6826

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