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2013-12-01
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The Balestier Market and Food Centre was a place where the locals could sell their produce. It was used as a food rationing centre during World War II. Later, the market was rebuilt and housed a hawker centre as well. The market has since undergone upgrading works in the 2000s. Recently it has reopened as a food centre. Gone is its dark and dirty look, now it looks sparkling clean and bright.One of the food stalls operating at the food centre is this 2 months old King's Roasts, which is by Chef
One of the food stalls operating at the food centre is this 2 months old King's Roasts, which is by Chef Kingsley Tan with 2 other partners who are also his primary school friends.
For those who do not know much about Chef Kingsley Tan, he has about 12 years of experience in the F & B industry. He has a bachelor degree in Culinary Arts from At-Sunrice GlobalChef Academy and has worked in various places such as The Sentosa Resort & Spa, Tung Lok and Hansang Korean Family Restaurant. Having working for so many years for others, King's Roasts is his first outing as a own boss. Currently besides running King's Roasts, he also has a catering and personal chef for hire business.
So what is the different from King's Roasts to other roast meat food stalls in Singapore? Here in King's Roasts, it uses a combi oven to roast its meats. So what is a Combi Oven? The technology behind a combi oven or combination oven is relatively new to the restaurant industry. It was first introduced about 15 years ago as a combination steam and convection oven and immediately gained popularity in hotel and high-volume restaurants. A combi oven is an oven with three functions: convection, steam and combination cooking. The true genius behind the combi oven is the combination mode which uses both dry heat and steam to maintain exact humidity levels, thus giving you more control of the moisture levels in food. The true benefit of a combi oven is that its controls the humidity inside its chamber, maintaining exactly the desired atmosphere, reducing shrinkage and weight loss while also improving cook times and results. A typical combi oven costs around $27K to $28K and is available in both gas and electrical modes. Here the more costly gas mode oven is been used.
Char Siew & Roasted Pork Platter ($10)The roasted pork is very well roasted with bits of crispy crackling skin around the sides and corners and marbled look. It tastes smooth down the throat and crunchy in the mouth. The char siew strips are thin and very well roasted but lacking of bits of charred around the sides and corners. It also tastes a bit too lean to me.
½ Roasted Duck ($20)
½ Roasted Chicken ($12)Both the roasted duck and roasted chicken are quite juicy and well roasted.
Fried Tofu ($3)This is the dish of the meal. The tofu is so crispy on the outside and soft and silky inside. There is so much moisture inside the tofu which is a feat. Topped with thai style chilli sauce, it opens up everyone's taste bud.
Seasonal Vegetable ($3) A simple dish of blanched of green bok choy, topped with special mushroom sauce, tastes simple and tasty. The vegetables is nicely cooked without losing its colour.
We are offered a choice of hor fan, mee and chicken flavoured rice to go with the above dishes. I have mee which is the typical type used in wanton mee. The mee is quite QQ. Just mixed with the brown sauce, it is so tasty on its own. But the wanton soup that comes with it has much to improve on. The soup is lacking of distinct flavour and tastes over peppery. The wanton seems to be mostly just the skin.
And not to forget about the special homemade chilli sauces to go with the meats.Overall it is quite an interesting take on traditional food with modern cooking methods.
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