Lee Hong Kee's signature char siu features meat roasted over charcoal with a honey-like caramelized glaze, served with plain white rice. The meat is tender and slightly fatty, balanced by the sweet char. Multiple reviews highlight this as the must-order dish, with many recommending asking for the fatty version if lean doesn't appeal.
Tips from diners
Ask for fatty char siu when ordering—many diners prefer it for the richer taste. The vendor will point to the meat so you can specify lean or fatty.
Charcoal-roasted pork with a perfect meat-to-fat ratio and crackling crispy skin, served over rice. The skin stays crisp and renders properly, providing textural contrast to the tender meat. This is a crowd favourite at Lee Hong Kee, often ordered alongside the char siu for combination plates.
Tips from diners
The roast pork skin is the best part—opt for extra skin if the vendor offers it. Pairs well with char siu as a two-meat combination.
Charcoal-roasted duck with moist flesh and crispy, rendered skin. The meat is tender and the duck fat keeps it juicy. Reviewers consistently note the superior texture and moisture compared to other hawker stalls, making it worth trying even if char siu is the main draw.
Tips from diners
The duck here stands out for its moist meat—don't skip it just because char siu is more famous. Many locals order char siu and duck together.
A sample of all three signature meats—char siu, roast pork, and roast duck—served on a single plate of rice. This allows you to compare the textures and flavours without ordering three separate meals. A popular choice for first-time visitors wanting to understand what makes Lee Hong Kee special.
Tips from diners
Order this if it's your first visit—you'll taste all three signature meats and understand why there's always a queue. Enough for two people if eating lightly.
Whole chicken roasted over charcoal, available alongside the signature pork and duck. While less famous than the char siu or pork, it offers a lighter protein option with the same charcoal flavour profile. The skin renders properly and the meat stays moist.
Tips from diners
A good alternative if you want something leaner than pork or duck, but many come specifically for the char siu and roast pork.
Lee Hong Kee began as a push-cart stall in the 1960s and has been roasting meats over charcoal at Tiong Bahru Market for generations. The family-run business is now in its fourth generation, with Mdm Lee waking at 4am daily to prepare the charcoal-roasted char siu, duck, and roast pork. The char siu is the signature draw—tender, caramelized with a honey-like glaze that's consistently recommended across reviews.
Arrive before 12:00 noon or after 14:00 to avoid peak meal rushes. Monday typically has the shortest queues. Even during busy times, the queue moves steadily.
Come early (around opening at 9am on weekdays, 8am on weekends) for the best selection and shortest wait. By lunch, all meats are in full rotation but queues build quickly.
You can swap rice for noodles at an additional SGD 0.50. Request this when ordering if you prefer noodles to rice.
Lee Hong Kee is closed on Thursdays. The stall opens Monday-Wednesday and Friday 9am-8pm, Saturday-Sunday 8am-8pm. Plan accordingly.
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