Happy World Roast
Char siew, roasted pork belly, roast duck and Hainanese chicken rice — carved to order at a stall the same family has run for three generations.
3
Generations
Come before the lunch rush thins out — the char siew is usually the first thing to go.
“They usually sell out by 2pm.”
Miss Tam Chiak · Aug 2019“Come early as their char siew in particular is quite famous, and sold out early.”
DanielFoodDiary · Apr 2020
Grandfather, father, son.
Edward is the third generation at the block, working from recipes handed down from his grandfather. The stall has been roasting since the 1960s; “Since 1961” is the date the family puts on its own signboard.
Our story →What the food writers said
Three visits, three write-ups — quoted as they were published.
The stall was “taken over by Edward (the 3rd generation)” — with his father still coming down to help out.
Miss Tam Chiak · 12 Aug 2019“Moved from Sixth Avenue over here”, operating since the 1960s.
DanielFoodDiary · 30 Apr 2020“They’re a third-generation stall, but one thing that hasn’t changed all these years is the quality of their roast meat.”
Eatbook · 24 Feb 2023