We've been wanting to try Foong Kee's (6 Keong Saik Road) roasted meats but this place has been one of those that had been out of sight and out of mind which we had somehow never gotten to visit. Until now after reading that they're closing up for good so we came over to join the queue over the weekend. That queue was long. The wait was well over an hour before it was our turn to order.
Got some roasted duck which was pretty good. For some reasons, the breast meat was more tender than those on the drumstick.
It seemed that they had only one cut for their char siew which was 不见天 - the secreto cut if you would. Meat was tender and layered with fat. But the roast wasn't as well done as I had been imagining. Some parts of the char siew needed more caramelization so only the ones with the burnt ends were tasty.
Roast pork was very good. The crackling was crispy and not hard while the layered meat and fat were moist and tender.
Foong Kee also had wanton that was worthy of the 云吞 name. It was indeed like swallowing clouds. The dumplings were light, nicely flavoured and could almost be considered fluffy. Strange as the word fluffy might sound for something that was smooth and wet. What's more, that almost ethereal smoothness was paired with crunch from water chestnuts.
What killed it for us was their sweet char siew glaze which was packed separately as a dip. Worked with all the roast meat which we had gotten with its caramelized sweet savouriness. Their chilli sauce looked ordinary - a sweet lime-y concoction which packed a respectable heat that many others don't. One could suspect with all the chilli seeds in the sauce.
