I love having Cantonese roasts (烧腊) and always on the hunt to find a good place for them. So for those who eat at Hong Lim often, you should be familiar with roasted meat stall Lee Kheong (02-15). This stall attracts long queues (at least 20 minutes or more) during lunch hour and most of the items are sold out before 2pm. In fact it’s a one man operation that’s run by an uncle who is a man of few words.

I had my usual combination of char siew, roasted pork and roasted duck rice ($6). The char siew here definitely stands out with its charred exterior that was nicely glazed and caramelised. And the meat being lean, tender and juicy.

Roasted pork is my favourite roasted meat item and I was very impressed by this. The crispy skin together with the nice layer of fat and well seasoned meat made it a delight. I only can wish that I was served with thicker slices of this delectable meat.

The roasted duck was decent with the meat being juicy and tender but the skin being a bit soggy rather than crispy. But it’s fine by me as I’m used to having soggy roasted duck skin during my student days in London.

I must say that there’s a generous serving of sweet savoury gravy is poured over the rice. Nothing special about the rice here. It’s just to fill your carb intake.

The presentation here may not be photogenic but sometimes good food don’t need to look that nice.