111 Killiney Road
Singapore 239550

(open in Google Maps)

Saturday:
11:30am - 09:30pm

Sunday:
11:30am - 09:30pm

Monday:
11:30am - 09:30pm

Tuesday:
11:30am - 09:30pm

Wednesday:
11:30am - 09:30pm

Thursday:
11:30am - 09:30pm

Friday:
11:30am - 09:30pm

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Reviews

From the Burpple community

💗So much @fook.kin Love for the food here! Their Roasted Duck, Roast meat and Crispy Lotus Root Chips were the highlights for me. Great Company, Great Food- it can’t get any better yeah💗
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some of the food we had:
▪️Roasted Tang Gui Duck- Love this. The duck was so tender and the sauce was delicious
▪️Salted Egg Lotus Root- Crispy and seriously addictive! I Couldn’t stop myself from munching on them
▪️Char Siew and Sio Bak- their speciality!
▪️Dry Chilli Chicken
▪️Mee Pok
▪️Triple Happiness Tofu
▪️Crispy Squid
▪️Two way Kai lan
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111 Killiney Road Singapore 239550 ( Opens 11.30am- 9.30pm)

It tasted a lot like kale, and I find it really moreish with the floss topping.
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find out more at https://www.sgfoodonfoot.com/2019/10/fook-kin-killiney-road-heavenly-char.html
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Fook Kin 福劲
111 Killiney Road
Singapore 239550
Tel: +65 67373488
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 930pm

It had a sweet, smokey charred exterior that behaved almost like the caramelised sugar crust of a creme brulee. A very subtle crack as I took a bite and the meat encased within was delicious with its fats nicely broken down. Its texture was impressive, like a perfectly seared Waygu beef steak. Even when picking up the thicker cuts, they were just as good. .
As for the Golden Crackling Siew Yoke ($6.50), the cracking was excellent, and the meat was tender, but a fattier cut would have made it even more satisfying. .
Find out more at https://www.sgfoodonfoot.com/2019/10/fook-kin-killiney-road-heavenly-char.html
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Fook Kin 福劲
111 Killiney Road
Singapore 239550
Tel: +65 67373488
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 930pm

I’ve always loved the Cantonese classic cold dish of chilled tofu with century eggs and pork floss, and I thought ok there’s no way anyone can make this humble dish any better. Until I tasted Fook Kin’s that came with ikura. Those little ruby pops of saline, sweet, oceany goodness added such an unexpected burst of flavour I was just digging through the plate for more! Given how flavourful the other ingredients were though, I’d have preferred the sauce to be the regular soy sauce+vinegar mix instead of the starchy salty one they served. It made the originally light starter a little to heavy for my taste.

1 Like

I'm a big fan of dang gui roasted duck (read: Ya Wang/Dian Xiao Er), so there was no way I wasn’t trying Fook Kin’s rendition after seeing it on the menu. If we’re simply commenting on the roast duck, I have to say they did a bang on job. Skin was thin, fantastically browned and crisp, with a nice hint of the spices used in marinated the duck. The meat itself was equally satisfying, both tender and flavourful. Thing is, though, there’re plenty of good roast ducks in Singapore and what makes a dang gui duck a dang gui duck is the herbs and accompanying sauce it’s served with. I could definitely taste the aromatic herbs in the sauce as well as the characteristic bitterness brought by the dang gui/angelica herb, but unfortunately it was way too bitter. Instead of bringing about a pleasant contrast to the otherwise rich sauce, the bitterness overwhelmed it all and ended up overpowering the duck. I actually ended up dipping the duck in different sauces just to balance it out.

3 Likes

Given my recent addiction to Izy Fook, I popped by Roast Paradise’s other collab and was as pleased with their roast pork and char siew. It’s easy to say “oh you like Roast Paradise anyway so it’s not a surprise to enjoy Fook Kin”; but what most don’t realise is maintaining consistency, especially across multiple eateries, is so so challenging. Take that fabulous standard of quality control and the resulting succulent roast meats, it’s simply impossible not to have every meal end in sheer bliss. If you can’t down so much meat though, I’d definitely suggest giving the char siew a go. You can find lots of good roast pork around Singapore — not that that downplays how good Fook Kin’s is — but I feel it’s not as easy to find char siew done as fantastically as theirs.

1 Like
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