88 Hong Kong Roast Meat Specialist - 308 Lavender St.

A must try for the Roasted Pork, Char Siew and Roasted Duck plus not forgetting the Lava Egg. Long queue is expected. The queue on Sunday could easily form a U turn. So come early. The service staffs is top notch.

We had always wanted to eat here, especially after eating at the Tywritt Road outlet. We were at Macpherson and decided to drive here for dinner. We ordered the trio of roast chicken, roast pork belly and char siu, with two eggs and a bowl of wonton soup. Plus a drink, it came up to $30. The roast pork, especially the skin, was very good and crispy but the meat had too much fat. The char siu was tasty too but was also on the fat side. I know that fat helps to boost the taste but, in this case, the fat was almost gelatinous, resulting in the meat being over oily. The roast chicken skin was also crispy and the meat was not tough. The two types of chilli complemented the meats well and had nice spicy overtones. The wontons were peppery and the soup had pork lard, which boosted the taste. The eggs were done onsen style.

Super tasty roasted meats at this stall. Got the roast pork (sio bak) and char siu rice for 6$. The sio bak is pretty decent, good crunch and the pork fat has a soft bite to it without being greasy. But the true highlight was the char siu. Very meaty, tender and succulent. The marinade has a medium sweetness and good smoky flavors from roasting. Rice is fragrant as well. Get some spicy condiments for more balance. I visited during off hours, so no waiting time, but they were out of noodles already which would have been my first choice over rice.

Highly lauded by multiple food bloggers and Chef Martin's roasts praised to the gold standards. That is saying quite a lot, even only among hawker's roast meats. There's only two Michelin recommended roasts so far, not saying they're the best but only two. Then there's multiple foodie favourites all over the island with their own hour long queue followings such as Old Airport Road, Tiong Bahru, and Bukit Merah stalls. And we are not including Cantonese Restaurants' roast offerings for comparison. Stepping into the Rustic coffeeshop, I found the atmosphere wanting. Probably need a good scrub down. At least the outdoor tables looked quite clean. Late lunch at 2pm with a short 4 pax queue, and I am sure I can get a table, it wasn't crowded. So let's order. I am always a Noodle first person, so $5 gets you the wanton Noodle, but bloggers much raved about the Siu Yok or Sio Ba, Bisquit Crispy Roast Pork. Alright let's do that extra. Works out to a $8 total. That's $3 for the extra Siu Yok. Twin meat Char Siew and Siu Yok noodles would have cost $7 so those 2 wantons would be $1 or fifty cents esch. That sounds like fair math whichever you look at it. I wouldn't call it cheap hawker fare, but definitely not restaurant prices. And my plate do look like there's a lot of meats. OK lets Tuck in. As per the rave, bisquit crispy skin of the Siu Yok did have the bisquit crispy crunch. But my 5 thick cut pieces of Siu Yok unfortunately is too lean with not much fat. Thus the thin joining in-between fats even gave up and cubes of lean meat broke free. Its good juicy pork mind you, not too salty like a lot out there, but still it's simply a lot to chew without the fats. Then the Char Siew, nicely charred but unfortunately only 1 piece of char siew has any savoury meat. The rest are pure pig fats coated with glaze and char. Thus its too sweet, too greasy and too jerlat. It would have been perfect if they had swapped places, having some good fat ratio Siu Yok and a good mix of fat and meat char siew. I do see other tables, multiple eaters with platters having much better and lovelier cuts. So I guess I got drawn the short straw for coming alone and ordered a single eat portion. The meat butcher probably reserved the better cuts for the bigger platter orders. The thin noodles were nicely coated in lard oil, savoury chilli, the wanton meaty but fairly small. The wanton soup flavourful with sole fish notes but was a tat salty. Not much to Sing about the sauces. So on overall, at $8 price point you can easily get 2 plates of Wanton noodles even at the Michelin recommended roast meat places. Still here you are probably given near 2 plates worth of the amount in meats. And you can taste they use fresh meats for that juicy, porky goodness. But just make sure you don't get drawn the short straw and get the bad cuts. Also you really need to be a very hearty carnivore to finish all that meat, lard and not few jerlat after. I won't be in a hurry to swap my other favourite hawker roasts, but hey, it doesn't work for me but it might work for you. Go figure

Excellent. Charsiu was fatty with nice glaze, roast pork nice and crispy, and wantons are surprisingly good. And they are generous with the lard. Hits the spot every time. Have had it both there and at home, and both times it was great. Everything is just extra crispy and fresh when eaten there though, especially the lard which they sprinkle on everything. Saw some empty bowls around the unfinished lard and it broke our hearts cause it’s so good - what a waste. Highly recommend! If you go slightly off peak - there’s barely any wait at all.

Tried this roasts as few people recommended. It is good ,tasty and good exceptionally soft. But feels very oily for me. Reached the restaurant 11:30am and there was already long queue like 20 people. I may have those by delivery but not that good to come visit again with that very long queue.

One of the best crispy roasted pork skin in Singapore. However portion was a bit small (5.5 pieces) for $4.50. There was also a high ratio of fat to meat. Duck and tasted ok, not bad but not amazing.

Fantastic roasted delights. Best for the roasted crispy pork belly. This time we also tried the roasted duck, it was very juicy and tender. First time trying dumpling soup it was super good also, they added fresh pork crackling into the soup, it taste very good compared to other HK roasted delights stalls. Highly recommend