FOOK KIN

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.

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.

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.

Really can’t resist it.. but it was fook kin good!!

We ordered:
- roast pork platter
- roast duck in herbal sauce
- fluffy omelette
- golden lotus roots crips
- two way kai lan
- mee pok / mee Kia / rice

My favourite was the char siew, while my friends really enjoyed the roast pork! The char siew really melts in your mouth and I just love the flavor altogether! Also, I really enjoyed my honey lemon drink!

The lotus chips was great for the first few bites but take note that they turned soggy after a while. I expected more from the mee pok, but it was still alright.

Suitable for big groups and gatherings :) will be back for more!

Would you like to eat the same food again and again?🤔
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Every time i visit fook kin , I would go for their roasted paradise 😂This dish too good and i just want to order this again and again😆

Their char siew sweetness are well balanced, huge and crisp roster pork and their roasted duck with dang gui flavor and it also come with lava eggs 😍

Loved the char siew with that slightly burnt taste. Sio bak was tender too. Lava eggs were my favourite, though can be a little bit more runny. Salted egg wings can be skipped, nothing special. Will be back to try others!