Jia Le Roasted Food

by | Dec 23, 2025 | Uncategorized | 0 comments

Overview

Jia Le Roasted Food is a Cantonese roasted meat stall at Our Tampines Hub hawker centre, owned by Chef Charles from Hong Kong. The stall specializes in traditional Hong Kong-style roasted meats with a Singaporean twist, featuring unique offerings like Iberico char siew and suckling pig.

Restaurant Information

Location: Our Tampines Hub Hawker Centre
Address: 505 Tampines Avenue 5, Stall 01-72, Singapore 529649
Contact: 9765 3779
Email: [email protected]
Opening Hours: 9:30am to 4:00am daily
Cuisine Type: Cantonese Roasted Meats
Price Range: $4.80 – $6.80 per dish

Ambience & Dining Experience

Setting

Jia Le Roasted Food operates within the bustling Our Tampines Hub hawker centre, a modern food court environment that houses numerous diverse stalls. The hawker centre features a unique cash vending machine system where customers deposit money and receive change from automated black vending machines.

Atmosphere

  • Environment: Typical hawker centre setting – casual, unpretentious, and bustling with activity
  • Seating: Shared communal tables characteristic of Singapore hawker centres
  • Crowd: Mix of local residents and food enthusiasts seeking specialty items
  • Operating Style: 24-hour hawker centre with many stalls open around the clock
  • Service: Friendly staff who are knowledgeable about the menu and willing to share interesting facts about the food

Accessibility

Located in the heart of Tampines, easily accessible via MRT and well-integrated into the community hub.

Complete Menu & Pricing

Regular Daily Menu

  1. BBQ Pork and Roasted Pork Rice – $4.80
  2. Chicken Drumstick Rice (Soya Sauce Chicken) – $4.80
  3. Regular Char Siew Rice – $4.80 (estimated)
  4. Duck Rice – Price not specified
  5. Mixed Meat Combinations – $4.80+

Weekend & Special Menu

  1. Iberico Char Siew Rice – $6.80 (Available weekends and public holidays only)
  2. Suckling Pig – Pre-order required for special occasions (no longer sold in small portions)

Accompaniments

  • House-made garlic chilli (spicy and sour)
  • Ginger scallion sauce (traditional Hong Kong style, though less common at this stall)
  • Various house-made sauces: duck sauce, char siew sauce, chicken sauce, and 2 types of chilli

Detailed Dish Analysis

1. BBQ Pork and Roasted Pork Rice ($4.80)

Visual Appeal: Thinly sliced meats arranged on rice, generously drenched in sauce

Components:

  • Char siew (BBQ pork) – lean cuts
  • Siew yoke (roasted pork) with crispy crackling skin
  • White rice
  • Sweet sauce
  • Spicy garlic chilli

Taste Profile:

  • Roasted Pork: Crispy skin with distinct crackle sound, flavorful despite thin slicing
  • BBQ Pork: Lean texture, healthier than typical fatty char siew, slightly sweet
  • Sauce: Slightly sweet, complements the meats
  • Chilli: Very spicy and sour, described as “shiok” (satisfyingly delicious)

Rating: Decent but nothing spectacular

Strengths:

  • Crispy roasted pork skin maintains texture
  • Healthier lean char siew option
  • Excellent house-made garlic chilli

Weaknesses:

  • Thin slicing reduces textural satisfaction
  • Overall flavor lacks wow factor

2. Soya Sauce Chicken Rice ($4.80)

Visual Appeal: Tender chicken pieces with glossy soya sauce coating

Components:

  • Soya sauce marinated chicken drumstick
  • White rice
  • Chicken juices and soya sauce marinade
  • Garlic chilli (Singaporean adaptation)

Taste Profile:

  • Chicken: Incredibly tender, perfectly marinated, smooth texture
  • Rice: Moist and flavorful, infused with chicken juices and soya sauce
  • Overall: Rich flavor, well-balanced marinade

Rating: Highly enjoyable, reviewer’s favorite

Strengths:

  • Exceptional tenderness
  • Perfect marinade penetration
  • Smooth, enjoyable texture
  • Rich, satisfying flavor

Weaknesses:

  • Rice can be a little too rich for some palates

Cultural Note: In Hong Kong, this dish traditionally comes with ginger scallion sauce, but Singapore hawkers typically serve it with fiery garlic chilli instead.

3. Iberico Char Siew Rice ($6.80)

Availability: Weekends and public holidays only

Visual Appeal: Glistening, darker colored meat compared to regular char siew, slathered in sauce

Components:

  • Iberico pork char siew (premium cut)
  • White rice
  • House-made char siew sauce
  • Optional chilli

Taste Profile:

  • Texture: Tender, slightly fatty, quite meaty
  • Flavor: Mild, lacking robust roasted meat character
  • Charring: Slightly charred edges
  • Sauce: Not too sweet, well-balanced

Rating: Fell short of expectations

Strengths:

  • Premium Iberico pork cut (rare in hawker centres)
  • Tender texture
  • Not overly sweet sauce
  • Fattier than regular char siew

Weaknesses:

  • Sliced too thin to appreciate the fatty essence
  • Lacks robust, characteristic roasted meat flavor
  • High price point ($6.80) not justified by taste
  • Many cheaper char siew options taste similar or better

Value Assessment: Questionable value for money. The premium price doesn’t translate to a premium taste experience.

Cooking Techniques & Traits

Roasting Methods

Traditional Cantonese Roasting:

  • Meats are typically roasted in special ovens that allow for caramelization and char development
  • Multiple glazing during roasting process creates signature glossy appearance
  • Temperature control is crucial for achieving crispy skin on siew yoke

Key Techniques Employed:

  1. Char Siew (BBQ Pork):
    • Marinated in mixture of soy sauce, hoisin sauce, honey, five-spice powder
    • Roasted at high heat with multiple basting sessions
    • Achieves caramelized exterior while keeping interior tender
  2. Siew Yoke (Roasted Pork):
    • Skin is treated to achieve crackling (often involves scalding and drying)
    • Scored and seasoned with salt and five-spice
    • Roasted until skin is crispy and meat is tender
  3. Soya Sauce Chicken:
    • Poached/braised in master stock containing soy sauce, spices, aromatics
    • Stock is often reused and replenished (master stock method)
    • Results in deep flavor penetration and tender meat

Recipe: Simplified Char Siew (BBQ Pork)

Ingredients

For the Marinade:

  • 1kg pork shoulder or pork belly
  • 4 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Chinese rice wine (Shaoxing wine)
  • 1 tablespoon oyster sauce
  • 1 teaspoon five-spice powder
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • Red food coloring (optional, for traditional appearance)

For Basting:

  • 2 tablespoons honey
  • 1 tablespoon water

Cooking Instructions

Preparation (Day Before):

  1. Cut pork into long strips approximately 5cm wide and 3cm thick
  2. Mix all marinade ingredients in a large bowl
  3. Add pork strips and massage marinade into meat
  4. Cover and refrigerate for at least 12 hours, preferably 24 hours
  5. Turn meat occasionally to ensure even marination

Cooking Day:

  1. Remove pork from refrigerator 30 minutes before cooking
  2. Preheat oven to 200°C (400°F)
  3. Line a baking tray with aluminum foil and place a wire rack on top
  4. Arrange pork strips on rack, reserving marinade
  5. Roast for 15 minutes

Basting and Finishing:

  1. After 15 minutes, remove from oven and brush with reserved marinade
  2. Turn meat over and return to oven for another 15 minutes
  3. Mix honey and water for final glaze
  4. Remove pork, brush with honey glaze, turn pieces over
  5. Brush other side with honey glaze
  6. Return to oven and increase temperature to 220°C (425°F)
  7. Roast for final 5-8 minutes until caramelized and slightly charred
  8. Watch carefully to prevent burning
  9. Remove and let rest for 10 minutes before slicing

Serving:

  • Slice thinly against the grain
  • Serve over steamed white rice
  • Drizzle with pan juices or additional sauce
  • Accompany with garlic chilli or pickled vegetables

Chef’s Tips

  • Don’t over-marinate as the meat can become too salty
  • The honey glaze at the end creates the signature sticky, caramelized exterior
  • Let meat rest to retain juices when slicing

Recipe: Cantonese Soya Sauce Chicken

Ingredients

For the Master Stock:

  • 1.5 liters water
  • 200ml dark soy sauce
  • 100ml light soy sauce
  • 150g rock sugar
  • 100ml Chinese rice wine
  • 6 cloves garlic, crushed
  • 5cm piece ginger, sliced
  • 3 star anise
  • 1 cinnamon stick
  • 2 teaspoons five-spice powder
  • 3 spring onions, cut into sections

Main Ingredient:

  • 1 whole chicken (about 1.5kg)

Cooking Instructions

Preparing the Master Stock:

  1. In a large pot, combine all master stock ingredients
  2. Bring to a boil over high heat
  3. Reduce heat and simmer for 20 minutes to develop flavors
  4. Taste and adjust seasoning (should be quite salty and well-balanced)

Preparing the Chicken:

  1. Clean chicken thoroughly, remove excess fat
  2. Pat completely dry with paper towels
  3. Tie legs together with kitchen string for even cooking

Braising Process:

  1. Bring master stock back to a rolling boil
  2. Carefully lower whole chicken into stock breast-side down
  3. Return to boil, then immediately reduce to gentle simmer
  4. Cover and cook for 15 minutes
  5. Turn chicken over (breast-side up)
  6. Cover and cook for another 15 minutes
  7. Turn off heat and let chicken steep in hot stock for 30 minutes with lid on

Checking for Doneness:

  1. Pierce thickest part of thigh with skewer
  2. Juices should run clear, not pink
  3. If not done, simmer for additional 5-10 minutes

Finishing:

  1. Remove chicken carefully from stock
  2. Plunge immediately into ice water bath for 5 minutes (this creates smooth skin texture)
  3. Remove from ice bath and pat dry
  4. Brush with sesame oil for glossy appearance
  5. Let rest for 10 minutes

Serving:

  1. Chop chicken into pieces using Chinese cleaver method
  2. Arrange on plate
  3. Drizzle with reduced master stock
  4. Serve with rice and garlic chilli
  5. Garnish with fresh spring onions and ginger scallion sauce (optional)

Master Stock Maintenance

The master stock can be reused multiple times:

  • Strain after each use
  • Store in refrigerator up to 1 week
  • Freeze for longer storage
  • Replenish liquid and seasonings with each use
  • Boil thoroughly before reusing

Flavor Profiles & Characteristics

Primary Flavor Traits

Char Siew (BBQ Pork):

  • Sweetness: Dominant caramelized honey and sugar notes
  • Savory: Soy sauce and five-spice undertones
  • Umami: Deep pork flavor enhanced by marinade
  • Texture: Tender interior with sticky, glazed exterior
  • Aroma: Smoky, sweet, with hints of star anise

Siew Yoke (Roasted Pork):

  • Crispness: Crackling skin provides textural contrast
  • Fattiness: Rich pork fat layer beneath crispy skin
  • Seasoning: Salt and five-spice dominate
  • Texture: Crispy skin, tender meat, fatty layer
  • Aroma: Roasted pork with crispy skin fragrance

Soya Sauce Chicken:

  • Savory-Sweet: Balanced soy sauce and sugar
  • Herbal: Star anise, cinnamon, five-spice complexity
  • Tender: Smooth, silky texture from gentle poaching
  • Aromatic: Ginger, garlic, spring onion notes
  • Rich: Deep umami from master stock

Signature Facets

Singaporean Adaptations:

  • More sauce on both rice and meat (vs. Hong Kong style with sauce only on rice)
  • Substitution of ginger scallion sauce with garlic chilli
  • Spicier flavor profiles to match local preferences
  • Richer, more generous sauce applications

House-Made Elements:

  • All sauces prepared in-house (duck sauce, char siew sauce, chicken sauce, two chilli varieties)
  • Custom spicy-sour garlic chilli described as particularly “shiok”
  • Sauce recipes tweaked for Singaporean palates

Culinary Essence & Philosophy

Chef Charles’s Approach

Cultural Fusion: Chef Charles, trained in Hong Kong, has adapted traditional Cantonese roasting techniques to suit Singaporean tastes while maintaining authentic cooking methods. This represents a thoughtful bridge between two food cultures.

Key Philosophy Elements:

  1. Authenticity with Adaptation: Maintaining core techniques while adjusting flavor profiles
  2. Sauce Culture: Understanding that Singaporeans prefer their meals “wetter” with more sauce
  3. Quality Ingredients: Using premium cuts like Iberico pork alongside traditional options
  4. House-Made Everything: Commitment to making sauces from scratch
  5. Accessibility: Keeping prices reasonable for hawker centre standards

Distinctive Features

What Sets Jia Le Apart:

  • Rare Iberico char siew in hawker setting (weekend specialty)
  • Suckling pig for special occasions (pre-order basis)
  • Extended operating hours (9:30am to 4am)
  • Plans for expansion with central kitchen
  • Hong Kong-trained chef bringing authentic techniques

Market Position:

  • Mid-range pricing for hawker centre
  • Specialty offerings elevate standard roast meat stall concept
  • Balances tradition with innovation

Flavor Styles & Comparisons

Jia Le’s Signature Style

Primary Characteristics:

  • Sauce-Forward: Generous sauce application on both rice and protein
  • Balanced Sweet-Savory: Not overly sweet compared to some competitors
  • Tender-Focus: Emphasis on tender, smooth textures
  • Moderate Spice: Accompaniments provide heat, base dishes are mild

Compared to Traditional Hong Kong Style:

  • More sauce overall
  • Sweeter profile
  • Less emphasis on letting meat flavor shine alone
  • Spicier condiments

Compared to Singapore Competitors:

  • Competitive pricing on regular items
  • Premium pricing on specialty items (Iberico)
  • Unique offerings (Iberico, suckling pig)
  • Extended hours provide convenience advantage

Regional Variations

Hong Kong Style:

  • Sauce served separately or only on rice
  • Ginger scallion sauce standard for chicken
  • Meat flavors kept pure
  • Less sweet overall

Singapore Style (Jia Le’s Adaptation):

  • Sauce on both meat and rice
  • Garlic chilli instead of ginger scallion
  • Richer, sweeter flavor profiles
  • More generous portions of sauce

Critical Assessment

Strengths

  1. Authentic Hong Kong heritage with adapted local flavors
  2. Excellent soya sauce chicken – standout dish
  3. House-made sauces show commitment to quality
  4. Unique offerings like Iberico char siew and suckling pig
  5. Convenient location and extended hours
  6. Friendly, knowledgeable staff
  7. Reasonable pricing on standard items
  8. Expansion plans indicate success and ambition

Weaknesses

  1. Iberico char siew disappoints – doesn’t justify premium price
  2. Thin slicing reduces texture appreciation
  3. Limited availability of specialty items (weekends only for Iberico)
  4. Suckling pig not readily available – pre-order only, no small portions
  5. Inconsistent quality – regular items solid, premium items underwhelming
  6. Value proposition questionable on higher-priced items

Overall Verdict

Jia Le Roasted Food is a solid Cantonese roasted meat stall that excels with its traditional offerings, particularly the soya sauce chicken. While the premium Iberico char siew creates buzz, it fails to deliver exceptional value or taste. Best approached for the reasonably-priced standard menu items rather than the specialty weekend offerings.

Recommended For:

  • Fans of Cantonese roasted meats
  • Those seeking late-night or early-morning meals
  • Soya sauce chicken enthusiasts
  • Casual hawker centre dining

Skip If:

  • Seeking premium char siew worth a premium price
  • Expecting mind-blowing specialty items
  • Looking for suckling pig without pre-ordering

Delivery Options & Ordering

Current Delivery Status

Note: The article from 2018 does not specify delivery options. However, modern delivery possibilities include:

Likely Available Through:

  • GrabFood
  • Foodpanda
  • Deliveroo
  • Direct phone order: 9765 3779

What to Order for Delivery:

  1. Best Choice: Soya Sauce Chicken Rice ($4.80)
    • Travels well due to moist nature
    • Flavors hold up during transit
  2. Good Option: BBQ Pork and Roasted Pork Rice ($4.80)
    • Sauce keeps meat moist
    • Reasonably heat-retentive
  3. Not Recommended for Delivery: Iberico Char Siew Rice ($6.80)
    • High price + delivery fee makes poor value
    • Premium items better enjoyed fresh at stall
    • Only available weekends anyway

Delivery Considerations:

  • Crispy roasted pork skin may soften during transport
  • Request chilli and sauce on the side if preferred
  • Order during off-peak hours for faster delivery
  • Weekend orders for Iberico must be timed carefully

Takeaway Tips

If collecting takeaway in person:

  • Call ahead to check Iberico pork availability
  • Request extra crispy siew yoke if possible
  • Ask for extra garlic chilli (it’s excellent)
  • Consider ordering during less busy periods (mid-afternoon)

Future Expansion Plans

Central Kitchen Location: 153 Kampong Ampat, Jun Jie Industrial Building, #07-05, Singapore 368326

Implications:

  • Potential for multiple outlets across Singapore
  • Standardization of recipes and quality
  • Possible catering services
  • Increased production capacity for specialty items

Recommendations & Tips

First-Time Visitor Strategy

  1. Visit during weekday to avoid crowds and try standard menu
  2. Order: Soya Sauce Chicken Rice ($4.80) – best value and quality
  3. Request extra garlic chilli – it’s exceptional
  4. Consider sharing multiple dishes to sample variety

For Iberico Pork Seekers

  1. Only visit on weekends or public holidays
  2. Manage expectations – it’s decent but not exceptional
  3. Consider alternatives – regular char siew may satisfy just as well
  4. Budget accordingly – at $6.80, it’s expensive for hawker fare

For Suckling Pig

  1. Pre-order well in advance for special occasions
  2. Confirm minimum order requirements and pricing
  3. Plan for whole roast – no longer sold in small portions

Money-Saving Tips

  • Stick to standard menu items ($4.80) for best value
  • Skip premium Iberico unless specifically curious
  • Visit during opening hours when items are freshest
  • Ask about daily specials or promotions

Conclusion

Jia Le Roasted Food represents an interesting case study in culinary adaptation – a Hong Kong chef bringing authentic techniques to Singapore while adjusting to local preferences. The stall succeeds admirably with its core offerings, particularly the soya sauce chicken, which demonstrates excellent technique and flavor balance. However, the premium items like Iberico char siew feel more like marketing hooks than culinary triumphs, failing to justify their elevated prices.

For diners seeking quality Cantonese roasted meats at fair hawker centre prices, Jia Le delivers reliably. Those chasing the Iberico pork experience may leave disappointed, discovering that premium ingredients don’t always translate to premium taste without the technique to match.

Final Rating:

  • Standard Menu Items: 7.5/10
  • Soya Sauce Chicken: 8.5/10
  • Iberico Char Siew: 6/10
  • Value for Money: 7/10
  • Overall Experience: 7/10

Would We Return? Yes, for the soya sauce chicken and standard char siew. No, specifically for the Iberico pork unless pricing becomes more competitive or quality improves significantly.