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32 New Market Road
#01-1014 People's Park Complex Food Centre
Singapore 050032

(open in Google Maps)
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11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm


11:00am - 07:00pm

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From the Burpple community

Roast meat always a better idea for this stall.
Only $6 for this simple plate of char siew & siew yok, covering fluffy rice.
Yummy indeed.


Watch my video review of the stall:

With almost a 90 to 100-year history, Toh Kee is possibly the longest surviving Cantonese roast meats business in Singapore, but it has an uncompromising old-school taste which you’ll either love or hate, with less sweet accents and hardier meaty textures. The business started out about 1918, when the original proprietor walked around the Chinatown area, selling his roast ducks on poles. The family business proper started in 1926 and has been in existence ever since.

For many decades, they were touted for having some of the best roast ducks in Singapore, but that reputation has somewhat faded due to better roast ducks from other stalls and whispers of inconsistent management and rotating chefs of late.

The roast ducks here come darker and more charred, and it is partially due to the over 60-year-old charcoal steel roaster that is apparently impossible to build these days (they didn’t say why). Ducks are marinated in garlic, spring onions, salt and five-spice powder for about one and a half hours, then immediately after roasting, malt syrup is brushed on the skin to crisp it up.

The roast duck is still supremely good with a nice crisp skin and a robust, meaty texture that still retains its moisture. Compared to other stalls, the texture of the meat here is meaty as opposed to it being soft which is something you’ll either love or hate. The meatiness is intentional as the older generation prefer their meats with a bit more bite.

The same applies to their char siu which has gotten a lot of flak as it comes relatively lean and not a lot of fat. It comes with a fair amount of red colouring and taste-wise, more savoury and not as sweet. Texture-wise, there is still a fair amount of juiciness even though the meat is lean, which is impressive, to say the least.

The siu yok (roast pork belly) is pure perfection with a slightly charred, crispy skin, juicy meat and is cut into thick pieces. A soy reduction — made with fermented soybeans — comes on every plate has an old-school intensely savoury taste with a thin consistency and a prominent five-spice powder aroma. No plum sauce is available, but the smooth chilli sauce comes well-balanced with a fresh sweetness and a slight amount of tang.

Interesting bit of trivia: they used to serve sliced cucumbers with their roast meats but switched over to roasted soybeans as they felt the moisture from the cucumbers affected the crispness of the duck skin.

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It's almost right at the end so it's quite hard to find lol

Well I can guarantee the quality and the taste are extraordinary but whether it's that much better than normal to be deserving of $22bux is up to individual discretion

Siobak was perfect in my eyes, superbly crispy skin, slightly smoky, meaty bite with good amounts of fat and salty enough. Do eat this quickly as the thinner skin will lose its crispiness after a while

Charsiew was also perfect to me with caramelised bits outside, and a good fat to meat ratio inside while being supremely tender. The sweetness is also not overpowering.

While the duck may be overshadowed by the other two meats, it is certainly not a scrub. It's mind blowing how ducks can be so juicy where liquid just gushes out after u take a bite. Good thing about a platter is that they give you a leg which is really the best part to justify the price. Very very flavourful but needs a little more crisp in the skin to reach the next level. Right now only certain parts of the skin is crispy enough.

Rmb having ribs here that was overpriced and not very impressive.

1 Like