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Arriving by Bus : 21, 130, 131, 145, 186, Nearest MRT: Novena, Nearest Car Park: Turn into Prone Road (Boon Tong Kee) , turn right to minbu road. Public carpark behind food centre
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Telephone
9767 7612
Opening Hours
Today
10:00 - 22:00
Mon - Sun
10:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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This unassuming hawker stall served my company of 4 a delightful meal. We arrived at the hawker centre at around 7.30 pm and was greeted by friendly vendors. The chef kept cheerful conversations and even offered us recommendations on the food. Rarely does a Singaporean hawker stall offer such a good customer service.We ordered five dishes:- Braised chicken feet noodles- Char siew and roasted pork with rice- Char siew noodles- Thai tofu- Braised chickenWe really enjoyed the meal. The noodles was exceptional. It was cooked perfectly with the right amount of chewiness. The sweetness and savouriness of the sauce was balanced beautifully as well. The braised chicken feet noodles was great as well. Although I am not a big fan of chicken feet, I found that King's Roast has prepared this dish really well that I ended up finishing a whole piece. The thai tofu and braised chicken (we ordered these as side dishes) were really great. The tofu actually went really well with the rest of the meal. The highlight for me was the roasted pork, however. The skin was crisp while the fats and meat was juicy and seasoned perfectly. This dish is not to be missed at all.Overall, my companions offered their thumbs up for King's Roasts. The food was great. The service a delight. The price was very reasonable. Balestier Market also provides a very comfortable, clean and cool environment to enjoy your meal so this place was definitely recommended.Kudos to the chef. Keep up the service and the food quality. We will definitely be back with a bigger troop next time.
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Joined the OpenRice Team and fellow OpenRicers for a Food Tasting Session last Wednesday at King's Roast, which is at Balestier food centre. King's Roast is founded and opened by the famous Chef Kingsley and of course, with his partners. What makes this Roast Delicacies stall so special? Firstly, the ovens used to make the roasted delicacies are combi-ovens, which are very expensive and are usually used only at Hotels and famous restaurants. Secondly, the chilli sauce served at King's Roast is actually made by Chef Kingsley. We had the chance to try out its Roasted duck, char siew, chicken, oyster sauce vegetable and Thai Style Tofu. Also, we get to choose from plain rice, chicken rice, hor fun and noodles. My favorites are actually the Thai Style Tofu, Char Siew and not forgetting the homemade Chilli sauce.The Thai style tofu is very crispy and soft, with the Thai sauce, it mades the dish very appetizing and delicious.As for the char siew, it comes with a special sauce which makes the char siew taste even more great. You've to try it to believe it!
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The OpenRice Team together with a group of OpenRicers came down to King's Roasts for a Food Tasting session on 27th Nov 2013. Based on feedback from our fellow OpenRicers, here are some of the highly recommended dishes!- Thai-style Tofu- Roasted Char Siew- Roasted Pork BellyIf you're interested to join us for future OpenRice Food Tasting sessions, do check out the latest updates on www.makanhunt.com !
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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 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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Chef Kingsley founder of King’s Roast at Balestier Food Centre started his first business outlet on 6th October this year.His culinary skills and working experience were achieved from various attachments with well known restaurants such as Tung Lok Group of Restaurants , Hansen Korean Family Restaurant and The Sentosa Resort & Spa. Chef Kingley is also the Culinary Consultant for Oriental Buds. He also conduct cooking classes for both local and expatriates.He invested a special combi oven costing almost $30K frequently used by upscale hotels and restaurants to prepare his roasted dishes. His cooking techniques are innovative yet maintaining the traditional taste.OpenRicers had the opportunity to taste some of his delectable dishes such as Roasted Duck, Roasted Chicken, Roasted Char Siew, Roasted Pork, Deep Fried Tofu , Seasonal Vegetable and Dumpling Soup.To go along with the various dishes we had the option to choose either chicken rice, noodles or hor fun for this sumptuous dinner. I chose hor fun.Roasted Duck (half portion) Priced: $20The roasted duck meat was succulent. A widget is placed as a monitoring probe to check on the cooking temperature of the meat thus maintaining the moisture of the roasted duck.Roasted Chicken (half portion) Priced: $12The chicken meat juicy and can be served as an appetizer even without the aromatic chicken rice.Char Siew and Roasted Pork Platter were priced at $10 each.The Hongkong Char Siew was savory and sweet without the meat being charred.The Roasted Pork (Sio Bak) has a lovely texture yet with a gentle aroma and wonderfully perfect crackling, the skin was extra crispy and melt in the mouth.My favourite and “must try” dish was the Deep Fried Tofu priced at $3.00 per plate. Served with sliced cucumber and special made chilli sauce which taste similar to the Thai chilli sauce. A tinge of sweetness and yet mild spicy was a good combination to go along with the crispy crusted tofu.These aromatic tofu (bean curd) cubes have a distinct, rich and hearty flavour with a golden brown colour yet firm and meaty texture. These custardy soft tofu are deep fried so that the skin is crispy.A meal is definitely incomplete without some leafy vegetables to promote nutritional diversity. We were served with a plate of blanched baby spinach. Priced S$3.00 per portion. The special sauce added to enhanced the taste of the vegetables and garnished with a generous amount of deep fried shallots is irresistible.The different types of chillies and condiments that were available to complement the dishes were specially prepared and are secret recipes from Chef Kingsley.The usual photo taking session to wrapped up the evening.Another great tasting session with a variety of different roasted meat dishes to soothe our taste buds.
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