88 Hong Kong Roast Meat Specialist truly delivers on its reputation for superb local roasts, making my recent dining experience a memorable one. The undeniable star of the meal was the iconic smoky char siew which I found incredibly succulent, deeply flavourful, and beautifully caramelized with just the right amount of dark char. Running a close second was the roast pork, which boasted a spectacularly crackling, crispy skin layered over tender, well-seasoned meat underneath. While the roast duck proved to be a bit average and strictly so-so in comparison to the pork offerings, the accompanying dishes more than made up for it. The noodles were thoroughly delicious with an excellent, springy texture, tossed in a savory gravy that bound everything together effortlessly. Do not miss out on the dumplings, either; they were exceptionally tasty and packed full of generous, well-seasoned filling that burst with flavor in every bite. Beyond the impressive food, the eatery offers a surprisingly comfy and spacious environment to enjoy your meal, making for a relaxed atmosphere even though diners have to clear their own trays after finishing. Overall, between the unmatched char siew, crackling roast pork, and superb sides, it remains an absolute must-visit spot for any roast meat lover. Pardon the photos of half eaten food... Halfway into the meal then I realised I didn't take any photos! 😂

It seems like they have recently renovated and the place looks brighter and cleaner. Ordered the char siew rice as we had it at other of their outlets and it was nice. Not sure why but this outlet is not so tender as the one we had. But still, love that the char siew was in thick cuts so it gives off a great texture. It’s on the fattier side and there’s a layer of fat that’s visible so it might not be for everyone. The sweetness of the char siew is just right and not overly sweet. Also, I like that they gave a lot of gravy on the rice which gives off a sweet and savory taste and you could have the rice on its own with the gravy.

The best thing about this place is not just the charsiew and roast pork, it's the NOODLES! Noodles: springy texture with a good bite, coated in pork lard to give the savoriness and sinful feeling. The crispy pork lard bits and the unassuming dry sauce 🔥. The chilli that they add is umami pack 👊 The roast pork is so crispy on the top. The charsiew and roast pork meat here are super well marinated, it is not fall off bone tender but it has good meat texture. Pair it with the vinegary chilli and boomz 💥 The fried wontons have more meat filling than the skin so I'm just delighted. Because it is pack with filling, you can also expect chestnut for that extra layer of different texture. We tried the meetaimak (bar chor mee replacement) and the sauce is good 👍 is a bit expensive for bcm standard. Would suggest to go for their wonton noodles instead of you have limited calories to spare 😭

It's true what people say, that singaporeans are magnetically attracted to queues. Ive found that we may resist the pull for sometime. But a mysterious force, fate perhaps, will always bring us to the snaking beauty of the shared human bonding experience archaeologists of Singapore culture in the 25th century know as queueing. No, I really didn't know how well regarded this place was before seeing it. But once i was there, pulled up socials and oh wow, this place has a Following. Quite a well deserved reputation, for the current state of the culinary scene for roasts. A bit pricey though. Sauce, good. Chilli, food. Char siew, good. Presentation n service, good. Cheong fun sauce for broiled veg, good. Onsen egg, good. Shao rou crackling, stellar! Don't quite understand how they get more crackling per cut of pork than most stalls, but netizen field reports, and the shops own personal chronicling both tally, far above average. To be completely fair, I will say that the current standard of roast meat in sg, historically, is not the best. Think about your childhood, when pork crackling used to have more salt and five spice. That's the critical difference which makes the local version objectively better than German pork knuckle isn't it? At least, it used to be. Or, when charsiew used to be rotated and basted with sauce (more than once 😲!) that actually included honey and spices, rather than the pathetic cheapskate red sauce that is usually used nowadays, commercially. Well, woe and betold our fallen glories. Say roast pork and char siew on a scale of one to ten, with ten being the best I've ever had. Would say shao rou roast pork here is probably around a 8. The usual current hawker shao rou maybe around a 3. Char siew here is a 6-6.5, the normal hawker char siew is perhaps a 2. You can still get good roast meats in Msia, but those legacy shops get fewer every year. But 88 makes a good attempt, idea and execution both quite laudable. Highly recommend it.

We started queuing really early, and there was already a long queue ahead of us. Food wise, I found the portion to be very small. We ordered a 2 person platter and I felt it wasn't worth the 22 dollars. Roast pork and char siew was good, roast duck was average at best. Char siew was the best but definitely pricey for the price. Mee pok was surprisingly good, but the meatballs were average despite looking really good on paper. Food is considered 5 stars for the really good char siew and noodles. However, am giving overall 4 stars mainly due to it being what I felt was overpriced.