Joining the roasted meat selections on Keong Saik Road is Mak Hong Kee. Wanted to try their individual noodles/rice, only to realise that those are for their lunch menu which is different from the dinner menu.

Despite the disappointment, still decided to try out the specialty, roasted meat. Fell in love with their sio bak(roasted pork belly) especially the crispy crackling skin (always my favourite part). I liked how chunky each piece was, because that would mean I get to chew the tender meat for longer, as compared to some that are thinly sliced. Dipping in mustard sauce isn't really a common way of eating in Singapore I suppose, though it's a practice in Hong Kong. But what's good was that the slight spiciness of the mustard that cut through the meatiness. The roasted char siew was only average, on the other hand, as I felt it could have a stronger roasted taste. Guess I would be back to try the roasted duck the next time!