Singapore Street Food - ROAST MEAT PARADISE at Old Airport Food Centre!! Roast PORK & BBQ Char Siu

Char siu, siobak combo with the hakka noodles. I think I'm gonna start with siobak first. Let me try it with the noodles. Mmm! With the mincemeat and sambal. Mmm! It just makes me happy. What's up you guys? Kealy and Leontie here. Today is a very special day. We're gonna go to Old Airport Food Centre. Which is one of the classic, old school and famous hawker centres here in Singapore. We're going there specifically for the roast paradise. And they specialise in roast meat like siobak, roast pork and char siu or barbeque pork. They make everything the traditional style and KL style specifically. Using fatty cuts of pork. That's why I'm so excited to try. So we're gonna watch them make everything from scratch. Let's go! I can't wait! Okay, hi! My name is Randall. I'm 31 this year. We have a stall at Old Airport Road called Roast Paradise. Specialised in roast meat, char siu and roast pork. Basically, the process for the char siu and roast pork. We have a polo drum inside our stall. We roast the char siu for about 4 hours in heavily intense heat. About 400 degrees. Okay, then we also have roast pork also. We make it hot. So the process starts at about 6.30pm to about 10.30pm. 4 hours process. During the process, we'll do other things. We'll marinate the sauce to make the char siu sticky and more caramelised. Quite enjoyable for our patrons to eat. On top of that, we've got the roast pork. We make it crispy in the drum. When people eat it, they can have a combination of both meat, char siu and roast pork. They can have a sweet and savoury feeling. So come and visit us. We're at Old Airport Road. Our stall number is 01121. We open daily, except Mondays we're off. Tuesday to Friday is 11am to 6.45pm. Okay, Saturday and Sunday is 11am to 5pm or so. Do catch us at here. Thank you! So we just arrived here at Old Airport Food Centre. It's one of the iconic, classic, old school. And there's a lot of different kinds of famous hawker stalls here. But I'm here specifically for roast meat. And we're going to be able to see how they cook the meat in a few. Let's go! We're now doing the roast pork. So inside, we're making it hot. As you all come nearer, you all can see. See that inside. It's very hot. You see the fumes? Oh, it's very hot. Everything is the roast pork. How long is this going to roast for? This one is going to be about maybe 10 to 15 minutes. So it'll make the skin a bit crispy. The fire must be medium fire. Or not so big. If not, the skin will become black. Okay, so I'm going to take out the lid. Because it's very hot. So I just take the lid off because the lid is very hot. So the roast pork will come out. Normally, we'll use a small knife. You have to wash it first. We're going to do the scraping part. We do it just to ensure that there's maximum crispiness. So if you see, can you see the sound? That's where we're scratching the roast pork. To ensure that there's maximum crispiness. You know, as you can see. We'll hang the thing. Okay, just to ensure it's really crispy. When we let it cool down, we don't cut it first. Because if you cut it when it's too hot, the skin will crack. So we give it a while to cool down. Then after, we'll slowly cut it. Then people can enjoy the full flavour of it. So now, I'm going to marinate the char siu. So this is the colour. After 4 hours, this is what we get. So this is before 4 hours. This is after 4 hours. So now, I'm going to do the process. So we can just... What's in the marinade? It's a secret recipe. How many times depends on you. It depends on you how many times you want. But some people say, and we also believe that the more times we do it, the more caramelised it becomes. The sweetness will all be there. So you see, there's a lot of sauce. You know, the essence is all inside. So we're going to make it hot. So when you put it inside, you see. We let it cool for a while, not very long. About maybe a few minutes. So of course, when we coat the sauce, we don't need the fire to be very big. There's a bit of heat inside. You know, maybe about medium fire. Don't want all our effort to go to waste after 4-5 hours of roasting. Alright, so the roast pork and the char siu is already cooked. We're going to do the plating right now. I can't wait, I'm so hungry. Can't wait. Alright, so we have here a mountain. A mountain of rice. With tons of siobap or roast pork on my left. And here on my right, we have a mountain of hakka noodles. So the noodles kind of looks like mee pok, mostly used in bat chow mee. It's flat and kind of curly, topped with minced pork. This is their version of hakka noodles. So it always goes with that. It's like a combo. And then it's topped with tons of caramelized char siu or barbecue pork. Look at the amount of food in front of me. I'm not sure if I'm going to be able to finish this. Most likely, I won't. I'm going to share this with the team later. I'm going to start with the soup. So they have cabbage soup on the side to go with their meats. Let me try the soup first. While it's hot. Very light. I think it's going to go well. It's like contrast to the savory meats that we're going to have. So I'm going to start with char siu siobak combo with the hakka noodles. I think I'm going to start with siobak first. Look at that fatty piece with the crackly, crispy skin. Jiggly. I'm going to take a bite as is. Siobak. Oh my god. The perfect ratio of the meat and the fat with that crispy layer of skin. Then a touch of salt at the end. This is perfectly seasoned. It melts in your mouth. Super duper good. Let me try it with the noodles. Looks so perfectly cooked and bouncy. Cue cue. Let's try it. Don't be deceived by its plain appearance. It is drenched in some kind of maybe lard oil. It is super duper flavorful with a touch of heat at the end. I didn't expect anything from this noodle. And the texture, perfectly cooked. Very springy, bouncy. Cue cue. Perfect. Now I'm going to try the char siu. Look at that char siu glistening. Look at that. Perfectly caramelized from the charcoal fire. Cooked for 4 hours. That is the KL style char siu. This stall is specifically owned by Kai and Randal. They came up with this concept of KL style char siu which is kind of unique and very rare because here in Singapore when you get char siu, it's mostly lean. Here at Roast Paradise this is what you will get. Very beautiful cut of fatty pork. Glistening. It's got the perfect ratio of meat to fat. So excited to dig in. Cheers. Wow. You taste that sweetness from the marinade without being too overwhelming. Because some char siu can be overwhelmingly sweet but this one is just perfect. Perfectly charred, perfectly seasoned. Well marinated, tender and juicy meat. I'm going to have it again with the noodles. This is so good. I cannot get over with that perfectly cooked noodles. It just complements the meats very well. Okay, let's try the roast pork with the minced meat and sambal. It just makes me happy. I'm in my happy place right now. I'm going to try the one with char siu and sambal. Wow. Amazing, amazing, amazing. These two combinations you have the salty, savory, crispy texture from the siobar. Glistening. Fat is glistening. And then here on my right you get the sweet marinade and soft tender meat with the perfect caramelization. This is like the perfect combination meat combo that you can get. If you guys want to try this come here at Old Airport Food Center and look for Roast Paradise. Trust me guys, I highly recommend this. During this COVID season you can try to queue and tapau for yourselves and you can enjoy it at home. You can opt for combinations with either rice or either with noodles. Just siobar or just char siu or mix of both. You can get it with the sambal as well. And then there's the cabbage soup. If you just want the meat I think that they can serve you per gram. So yeah, that's the entire review of this stall for today here at Old Airport Food Center. I hope you liked this video. Let me know if you want to see more of this type of content here in Singapore. And I'll see you again next time. Goodbye from Singapore.