By The Table desk · Last verified 11 October 2026
A Cantonese roast meat stall sells three stars. Char siew (literally “fork-roasted”) is barbecued pork, marinated, roasted and glazed with maltose until sticky and caramelised. Siew yuk (also called sio bak) is roast pork belly with a layer of crunchy crackling on top. Roast duck is the whole bird, roasted and chopped to order. You eat them on a plate with rice or noodles, priced by how many meats you choose, or take them home, sold by weight, by a dollar amount, or for duck by the quarter, half or whole bird. Read the board first; prices are set by each stall.
Those glistening meats hanging in the glass case are among the happiest sights in a hawker centre. Here is how to read them, choose them and pay for them.
Quick facts
- Char siew: “fork-roasted” pork, red-tinged from the marinade and glazed with maltose or honey.
- Siew yuk: roast pork belly, layers of skin, fat and meat, with a crisp crackling top.
- Roast duck: Cantonese-style, chopped on the bone and served with gravy or sauce.
- On a plate: price climbs with each extra meat, usually listed as one, two or three meats.
- Takeaway: by weight, by dollar amount, or by portion of duck.
- Prices: vary by stall; always check the board (as of October 2026).
The three meats, side by side
| Meat | Cut | Taste and texture | Look for |
|---|---|---|---|
| Char siew | Usually pork collar; belly for a fattier version; some Singapore stalls use leaner cuts | Sweet, savoury, sticky, slightly charred | Caramelised edges, a little fat for juiciness |
| Siew yuk | Pork belly with its skin | Salty, rich, with a loud crunch | Crackling that is crisp, not leathery |
| Roast duck | Whole duck, chopped on the bone | Rich, savoury, with tender meat and thin skin | Glossy skin, juicy meat |
How char siew gets its colour
The marinade usually mixes sugar, salt, garlic, Chinese rose wine, five spice, oyster sauce and red fermented bean curd, which gives the red hue. The meat is hung in an oven, roasted through, glazed with maltose and returned to the heat to caramelise. That last step is where the sticky, slightly burnt edges come from.
How siew yuk gets its crackling
Good siew yuk takes most of a day. The skin is pricked, rubbed with salt and spices, and left to dry thoroughly before roasting at high heat. Dry skin is the secret: it is what puffs up into crackling rather than turning chewy.
How a plate is priced
At the stall you choose a base and the number of meats. The board normally shows a price for one meat, then a higher price for two and three. Extras such as a braised egg, more meat or a bigger portion cost more.
| What you say | What you get | Price logic |
|---|---|---|
| “Char siew rice” | Rice, sliced char siew, sauce, cucumber | The base price |
| “Two meats, char siew and siew yuk” | Both meats on one plate | Two-meat price |
| “Three meats” | Char siew, siew yuk and duck | Three-meat price, the top tier |
| “Char siew noodles, dry” | Egg noodles in sauce, soup on the side | Usually the same tiers as rice |
| “Add egg” | A braised or fried egg | A small add-on |
How takeaway is priced
For a family meal you buy the meat alone, without rice. There are three common ways to ask.
- By dollar amount: “Ten dollars of char siew.” The stall cuts and weighs to your budget. This is the simplest way to stay in control.
- By weight: some boards list a price per 100g or per kilo. Multiply by the weight you want.
- By portion of duck: quarter, half or whole. A whole duck is chopped and packed with its gravy.
Worked example: if the board says a price per 100g and you want 300g of siew yuk, multiply that price by 3. For 600g of char siew, multiply by 6. Add the two, plus any duck, and you have your bill before you pay. Ask the stall to keep the gravy and chilli separate for takeaway so the crackling stays crisp.
Ordering tips that make a difference
- Fat or lean? Ask for “more lean” or “some fat” for char siew. Stalls will cut to suit.
- Go earlier. Popular meats are roasted in batches and can sell out by mid-afternoon.
- Gravy: say “less sauce” if you want the meat to stay crisp, or “more sauce” for wet rice.
- Duck on the bone is normal. Ask for a drumstick or breast portion if you have a preference; some stalls charge more.
The WahLiao Verdict
For a first visit, order a two-meat plate of char siew and siew yuk with rice: you taste the stall’s glaze and its crackling in one go, and those two skills tell you everything about the roaster. For a family dinner, buy by dollar amount, ask for the sauce on the side and get there before the lunch crowd clears the hooks. Roast meat is generous food; let the board guide your budget and the glass case guide your appetite.
Questions people ask
What does char siew mean?
It means “fork-roasted”, from the long forks or hooks the pork was once roasted on. Today most roasters hang the meat in an upright oven.
Is siew yuk the same as sio bak?
Yes. Siew yuk is the Cantonese name and sio bak the Hokkien one. Both mean roast pork belly with crackling.
Why does the price change for a three-meat plate?
Each extra meat adds portion and cost, and duck is usually the priciest of the three. Stalls set the tiers themselves, so compare boards if budget matters.
How do I keep siew yuk crisp at home?
Keep it apart from any gravy, leave the container slightly open so steam escapes, and eat it soon. Moisture is what softens crackling.
Sources: MICHELIN Guide, char siu: meaning, cuts, marinade and roasting; MICHELIN Guide, how siew yuk crackling is made. The Table explains; it does not endorse.
Read next: Chicken Rice Explained: White or Roasted, Drumstick or Breast, and How to Order · Wanton Mee Explained: Dry or Soup, Black or Red Sauce · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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