译文简介

看看无处不在的粤式烧腊档，就知道我们新加坡人是多么的崇拜我们的叉烧、烧肉、烧鸭了。通常粤式烧腊档并不仅仅供应传统的烧腊拼盘，他们还有超多其他热卖的食物。下面的榜单并不是绝对权威的新加坡粤式烧腊专家榜单。但这些家喻户晓的店名的确是最著名的。那他们是如何脱颖而出的呢？

正文翻译

Best Cantonese roast meats

最正点的粤式烧腊

【日期】2011年6月16日 3:18 PM，2015年2月17日更新
【作者】Julia Khoo
【译者】话梅盐

【全文】

Going by the ubiquitous presence of Cantonese roast meats stalls, it’s evident that we Singaporeans simply adore our char siew, roast pork and roast duck.
Typically, Cantonese roast meats stalls offer more than just this classic trinity of roast meats, but they are by far the most popular items.
The following is by no means the definitive list of the best Cantonese roast meats specialists in Singapore. But these household names are among the most well-known. How do they measure up against one another?

看看无处不在的粤式烧腊档，就知道我们新加坡人是多么的崇拜我们的叉烧、烧肉、烧鸭了。
通常粤式烧腊档并不仅仅供应传统的烧腊拼盘，他们还有超多其他热卖的食物。
下面的榜单并不是绝对权威的新加坡粤式烧腊专家榜单。但这些家喻户晓的店名的确是最著名的。那他们是如何脱颖而出的呢？

Fu Shi Traditional Roasted EDITOR’S PICK!

福市（传统）烧腊编辑推荐！

320 Shunfu Road, #02-25 Shunfu Mart Food Centre
Opening hours: Wed-Sun: 8.30am-1.30pm

开市时间：周三-周日：8.30am-1.30pm

Price: $5.50 for char siew, roast pork & roast duck with rice

价格：叉烧烧肉烧鸭饭$5.50

Rating: 4.5/5

分数：4.5/5

（原图和题图是一样的，我换了一张食客拍的图）

ltaaaTxt

Price: $5.00 for char siew, roast pork & roast duck with rice

价格：叉烧烧肉烧鸭饭$5.00

Rating: 4/5

分数：4/5

For best char siew and gravy, our vote goes to Alex’s Eating House. Their charred, caramelised fatty char siew is simply to die for!
Intensely sweet and charred, the char siew is made with highly marbled pork. The meat is tender, yet has a wonderfully chewy bite. Its layer of fat gives an extra burst of richness and flavur. It’s utterly sinful, but trust us, the extra calories are worth the run on the treadmill!
The roast pork and duck are also competently executed. The roast pork is fragrant and savoury, but a little on the dry side. Thankfully, it’s rescued by their luscious barbeque sauce. Sweet, sticky and smoky, it makes an excellent counterfoil to the roast meats.
With their generous serving portions, their roast meats also offer much value!

关于最好的叉烧和卤肉，我们投给文记鸭饭。他们的香酥蜜汁肥叉能让人欲仙欲死。
他们用半肥瘦猪肉来制作这些甜腻香酥的叉烧。叉烧的肉质嫩滑之余带有超赞的嚼劲。儿一层肥肉充分带来了丰富的爆炸口感和香味。虽然负罪感满满，但相信我们，这些额外的卡路里值得你在跑步机上多跑几圈！
烧肉和烧鸭同样制作得刚刚好。烧肉香喷可口，就是稍微有点干。好在有美味的烧烤汁补过。香甜、嚼劲、焦味三元素构成了文记烧肉的根基。
加上他们超群的服务水准，他们的烧肉显得更超值！

Tiong Bahru Lee Hong Kee Cantonese Roasted

中峇鲁李鸿记广东烧腊

30 Seng Poh Road, #02-60 Tiong Bahru Food Centre
Opening hours: 9am-8pm, closed on Thu

开市时间：9am-8pm，周四休市

Price: $5.00 for char siew, roast pork & roast duck with rice

价格：叉烧烧肉烧鸭饭$5.00

Rating: 4/5

分数：4/5

ltaaaTxt

Price: $8.00 for char siew, roast pork & roast duck with rice

价格：叉烧烧肉烧鸭饭$8.00

Rating: 3/5

分数：3/5

One of the oldest roast meats specialists in Singapore, Toh Kee’s roast meats are unmistakably old-school in style.
Their signature item is roast duck. The birds are roasted till their skins are nearly blackened. However, the skin wasn’t crispy like we’d imagined. Thickly sliced, the meat is juicy and tender. The marinade is very subtle, allowing us to taste the natural flavours of the bird minus any gamey smell.
Like the duck, the roast pork and char siew are also subtly flavoured. The pork is neither too lean nor too fatty, but could be more juicy. The char siew is lean, but turns out to be sufficiently tender.

道记是新加坡最老字号的烧肉专家之一，他们的烧猪是十分明显的经典风味。
他们的招牌菜是烧鸭。鸭子被烧至皮肤变暗。不过，鸭皮并不像我们想象的那样嘎嘣脆。厚厚一块鸭肉，口口多汁嫩滑。酱料十分考究，去掉肉腥之余让我们品尝到鸭肉最自然的滋味。
和鸭肉一样，烧猪肉和叉烧的味道也同样十分讲究。烧猪不瘦不肥，但可以把肉做得口口是汁。叉烧挺精瘦的，不过他们把肉做得很鲜嫩。

Hua Fong Kee Roasted Duck

（华）芳记烧腊饭

128 Lorong 1 Toa Payoh, #01-811
Opening hours: Daily: 8am-8pm

开市时间：平时：8am-8pm

Price: $6.50 for char siew, roast pork & roast duck with rice

价格：叉烧烧肉烧鸭饭$6.50

Rating: 2.5/5

分数：2.5/5

One crucial factor that is frequently overlooked is the skill of cutting or carving the meat. In this case, Hua Fong Kee’s meats were too finely sliced, which ruined the texture of the meats.
Our pet peeve was the paper-thin char siew. It lacked moistness and wasn’t properly caramelised. Dry and stringy, the duck was another disappointment. They ladled a plum-sauce like dressing over the messily-cut meat, which barely managed to salvage the situation.
Only the roast pork was rather decent. The crackling was satisfyingly crunchy, and the meat was subtly savoury. The stinging chilli sauce gave an unexpected good kick. Overall, the food here is rather pricey considering the miserly amount given.

作为肉类食物十分关键的因素：切肉和片肉技巧常常不被重视。而（华）芳记的肉切得太细薄了，把肉的纹理破坏了。
我们不喜欢他们把叉烧片得像纸一样薄。缺乏焦味，蜜汁也不够甜。有点干和柴的鸭肉也让我们失望。店家把一勺梅子酱浇盖在像是乱切的肉上，勉强把分数拉回来。
只有烧肉还不错。烧猪皮爽脆十分，猪肉香嫩可口。火辣辣的辣酱给人一阵意想不到的刺激。总之，相比又少又小的分量，这里的食物有点贵。

新加坡：最正点的粤式烧腊