[Review] 88 Hong Kong Roast Meat Specialist Extends Hours at Lavender Flagship, Unveils New Menu Star: The Old School Mee Pok You’ll Crave

When it comes to old school Cantonese-style roast meats in Singapore, few names spark more fervent discussion than 88 Hong Kong Roast Meat Specialist.

As a regular patron of their Lavender location, which is just a short walk from my mum’s place, I was thrilled to see them return to their old homeground with a fully revamped flagship store. This was a much needed upgrade, as their immense popularity often meant long queues by noon and selling out early in the day. Now, with the launch of this new flagship with extended hours, fans can rejoice with the added comfort, quality, and the same commitment to traditional techniques that chef-owner Martin Ong holds dear.

With the revamp, the former hot and humid coffeeshop stall has been transformed into a cosier and fully air-conditioned 100-seater restaurant. It is now spacious enough for a relaxed dinner with family, a possibility thanks to the extended operating hours now running all the way from 10am to 10pm daily.

Chef Martin shared with us that while he no longer handles the roasting himself, he remains the steadfast guardian of quality, constantly checking the output and imparting his decades of expertise to his kitchen team. His secret, he insists, is the traditional slow-roasting technique that takes over two hours to achieve the signature textures, refusing to compromise with modern shortcuts like compression ovens. This dedication is key to his legendary food.

No strange to his roast meat, we sampled the Roast Meat Platter (Char Siew, Crispy Pork Belly, Roast Duck) for a trio of the classics during a dinner tasting.

The large platter costs .00. The crispy roasted pork belly is simply explosive. It is the dish that has garnered the most universal praise across diners. The rind possesses that elusive, signature biscuit-like crispiness that shatters with an audible, crackling crunch, while the meat beneath is succulent with unctuous, melt-in-your-mouth fats. To ensure maximum freshness, Chef Ong has increased roasting operations to twice daily, once at 9:00am and again at 5:30pm.

The char siew is equally impressive, served in thick, substantial cuts. It is roasted till a deep red, glistening with a caramelised crust and a smoky, bittersweet flavour. The painstaking braising process with sweet malt sugar and a final drenching in a thick, gooey secret sauce creates a rich caramelisation that results in an incredibly tender, almost gelatinous texture.

The roasted duck features beautifully caramelised, shatteringly crisp skin and juicy flesh. You can enjoy these meats as a platter starting from for a single portion, or paired with rice (from ) or Hong Kong style egg noodles (from ).

Beyond the Meats: New Noodle Stars

The revamped outlet also debuts the 88 Signature Noodles (.80), a dish born from Chef Martin’s mission to bring back old school mee pok. The noodles themselves are specially made to his precise specifications, thin and flat, possessing an excellent al dente bite.

We opted for the dry version which features a generous topping of bouncy, handcrafted meatballs, minced pork, fishballs, and fishcake made from 100% yellowtail fish, all coated in a flavourful, addictive house-made sauce.

The secret to the meatballs and their bouncy, umami notes is the inclusion of ti poh (dried sole fish) for savoury depth, plus fish paste for a great spring and bite.

For true mee pok fans, the greatest sign of quality is that when you finish the bowl, there is no watery or oily sauce pooling at the bottom, a clear sign that the oil and sauce have perfectly clung to the noodles, which we found to be the case here.

We also tried the Nai Bai Vegetables (.50) stir fried with the chef’s special sauce and served with fried shallots.

Finally, the crispy Fried Wanton (.50 for 10pcs) offered a satisfying crunch and were well-filled.

With its new air-conditioned, spacious environment, combined with the extended hours, 88 Hong Kong Roast Meat Specialist is now ready to position itself as a family restaurant to welcome more customers, with a wider menu offering. We love the addition of the new old school mee pok and will be back for more.

88 Hong Kong Roast Meat Specialist

88 Hong Kong Roast Meat Specialist
308 Lavender Street, Singapore 338814
Opening Hours: 10am – 10pm daily (last order at 9.30pm)

88 Hong Kong Roast Meat Specialist
19/20 China Street, Far East Square, Singapore 049561
Opening Hours: 10.00am – 9.00pm (Mon – Sat), Closed Sun

88 Hong Kong Roast Meat Specialist at 88 Cafe
7 Straits View B2-06/07 Marina One, Singapore 018936
Opening Hours: 8.30am – 8.30pm