Golden-skinned quarter chicken with tender meat inside, finished over charcoal.
Tips from diners
Ask for pieces cut fresh if you arrive early enough. The bone-in cuts have more flavor than pre-portioned meat.
Caramelized barbecued pork with signature charcoal aroma and glazed exterior.
Tips from diners
The charcoal grill gives it a distinctive smoky depth that's hard to replicate. Best eaten within 20 minutes of purchase.
Charcoal-roasted until skin crackles with char and crackle. One of Tim Kee's flagship items.
Tips from diners
Arrive by 10:30am on weekends or risk finding it already sold out. They make three batches daily and often finish by mid-morning.
Whole roasted duck halved, with crispy skin and tender meat.
Tips from diners
Availability is limited. Call ahead on quieter weekdays to increase your chances. Duck usually arrives around 10am.
Three varieties of siu mei on one plate: pork belly, char siu, and chicken.
Tips from diners
Better value than buying items separately. The mix lets you taste their full range in one visit.
Counter-service stall in Kin Yip Street Cooked Food Market making three daily batches (6am, 9am, 11:30am) of charcoal-grilled roasts with distinctive crust. No seating inside; grab and go or eat at nearby tables. Weekdays quieter and fresher; weekends are chaos, best visited Thu–Fri mornings.
Only three batches of roasted meats are prepared daily. First batch: 6am, second: 9am, third: 11:30am. Plan your visit around these times.
This is a counter-service mushroom pavilion (traditional cooked food stall). No seating inside; grab and go, or eat at nearby tables.
They use a stainless steel space grill that creates the signature charcoal crust and aroma. Very different from commercial rotisseries.
The best time to visit is Thursday-Friday mornings when crowds are lighter and stock is fresher. Weekends are chaos.
Page last updated: