Three generations at the block.
Our story
Happy World Roast has been roasting since the 1960s. Writing in 2020, DanielFoodDiary recorded that the stall “moved from Sixth Avenue over here” — over here being Empress Road Market. The date the family puts on its own signboard, under the 好世界 badge, is 1961.
Today the stall is run by Edward, the third generation. Miss Tam Chiak reported in 2019 that he had taken it over, with his father still coming down to help out. FoodAdvisor describes the recipes as “maintained and passed down through the generations from his grandfather”. Eatbook, visiting in 2023, put it simply: “They’re a third-generation stall, but one thing that hasn’t changed all these years is the quality of their roast meat.”
What the roasting looks like day to day is the same as it has always looked: whole slabs of pork belly scored and hung, char siew lacquered and charred at the edges, ducks and chickens on the rail behind the counter, everything sliced to order on the block in front of you.
Edward puts it plainly himself — his own description, word for word: “We are running a hawker stall that serves local delights such as chicken rice, roasted pork, char siew, roast duck and many more! Do head down to try our food and check us out on instagram @happyworldroast! See you soon!”
Public sources name only “Edward” — no surname is documented anywhere we could check, and neither the founder’s name nor Edward’s father’s is public. The move from Sixth Avenue is dated only loosely: one blog (Uncle Noven, 2023) puts it in the early 1970s, and no source gives a year. Those blanks are [PLACEHOLDER — for Edward to fill in at onboarding], not something we would guess at.
At the counter, #01-107. [PLACEHOLDER — confirm who is pictured with the owner.]
On the wall behind: a “Singapore Best Foods — Top Rated” plaque, dated 2017 and again 2025. It’s a directory listing rather than a judged award, so we mention it as a thing that hangs at the stall rather than as a headline.
Three write-ups worth reading
Edward also mentions Straits Times, CNA, Radio 98FM, Makansutra and Ladyironchef. We have not reproduced those here — [owner to supply the clippings].
The stall was “taken over by Edward (the 3rd generation)” — with his father still coming down to help out.
Miss Tam Chiak · 12 Aug 2019Operating since the 1960s, and “moved from Sixth Avenue over here”.
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 2023Two counters, one kitchen
- The stall. Roast meats over rice, wanton noodle and hor fun at #01-107, 11am to 4pm. The board →
- Catering and live stations. Party platters, birthday packages and buffets — the stall’s own words on Instagram are “hawker, live station, catering and events”. Catering →
- Delivery listings. There is a foodpanda listing, and a GrabFood sticker sits at the counter, so a GrabFood listing is likely but unconfirmed. Deliveroo shut down in Singapore in March 2026, so any Deliveroo listing is dead — worth removing from any directory that still shows it.