Roast Paradise has earned a reputation at Old Airport Road Food Centre for redefining expectations of roast meat stalls. With their Kuala Lumpur-style char siew and sio bak, they consistently draw long queues that snake through the hawker centre. What sets them apart isn’t just technique—it’s a combination of bold flavour, smart choices, and a story built on grit.
How It All Started
Randall Gan and Kai weren’t chefs. They were nightlife and events industry professionals who pivoted into hawker life with zero culinary training. Friends for over a decade, they traded clubs and crowds for cleavers and charcoal.
To gain mastery, they committed to a four-month apprenticeship at Restoran Famous Seremban Favourites in Petaling Jaya, run by Kai’s uncle. It wasn’t glamorous, but it gave them a foundation in KL-style roasting—known for its fattier cuts and deeper caramelization. Despite initial hesitation from family, the pair pressed forward, eventually choosing Old Airport Road Food Centre as their launchpad.
Signature Dishes That Fuel the Queue
Roast Paradise doesn’t cater to trends. It delivers on fundamentals, and it does so with precision.
Char Siew (Barbecued Pork)
- Uses pork belly instead of leaner cuts
- Roasted over charcoal in a drum for two to three hours
- Basted regularly to build a caramelized, smoky crust
- Known for its sticky, glossy exterior with charred edges
- Described by some as having a bak kwa-like piquancy
- Diners can request fattier or leaner slices based on preference
This KL-style preparation moves away from the drier, leaner versions often seen elsewhere. It balances fat, sugar, smoke, and meat into something that punches above its price point.
Sio Bak (Roast Pork)
- Crispy crackling
- Moist, tender meat
- Served with a sweet mustard sauce
- Often described as clean-tasting despite the richness
The sio bak is not a secondary option. It holds its own and regularly earns repeat customers.
Hakka Noodles
- Flat mee pok noodles tossed in lard oil
- Topped with minced pork
- Less acidic than bak chor mee
- Offers a clean, pork-forward profile
- Praised for its springiness and balance
This dish pairs well with the meats or stands alone as a satisfying meal. It’s less aggressive on the palate and appeals to those seeking comfort over punch.
Fragrant Rice
- Cooked with garlic, ginger, butter, and pork oil
- Similar in style to chicken rice
- Some find it slightly dry, but it remains a fitting match to the rich meats
Every meal also comes with a complimentary cabbage soup—light and functional.
Pricing That Makes Sense
Given the quality of the ingredients and the hours behind the roasting process, prices remain grounded.
- Char Siew Rice – ~S$4.50
- Roast Pork Rice – ~S$4.50
- Mixed Rice (Char Siew + Roast Pork) – ~S$5.80
- Hakka Noodles – ~S$2.80–S$3.50
- 100g Roast Pork – ~S$6.50
Premium cuts of char siew can be reserved in advance, a practice some regulars take advantage of to avoid missing out on choice portions.
Crowd, Setting, and Experience
Roast Paradise operates in a busy corner of Old Airport Road Food Centre. It isn’t tucked away. The perpetual queue serves as its signpost. Locals and tourists wait side by side, some clutching reusable containers, others recording stories for social media.
Staff keep the line moving efficiently. Their workflow is tight, with clear roles and fast hands. The stall front is lined with press clippings and food blog reviews, not as decor, but as organic marketing earned through consistency.
Despite the rush, orders are accurate. The food looks good, and more importantly, it holds up to its appearance.
What Makes the KL-Style Char Siew Different?
Many Singaporeans grow up eating lean char siew served with sweet red glaze. KL-style shifts the balance. The fat-to-meat ratio is higher. The char is darker. The sweetness comes from slow basting, not syrupy sauce. Pork belly, used here by choice, brings structure and depth that other cuts don’t.
There’s a textural contrast too—sticky exterior, soft center, occasional burnt bits. The result doesn’t need extra sauce. It’s complete.
The People Behind the Fire
Randall and Kai didn’t enter hawker life to ride nostalgia. They came in with a plan and followed through with discipline. That includes sourcing better cuts, absorbing feedback, and adjusting based on what customers respond to.
Their decision to use pork belly wasn’t based on cost—it’s the more expensive option. They chose it because it suited the style and met the flavour they wanted to achieve.
They also didn’t stop with Roast Paradise. Their efforts extended to Minced Pork Bros., a separate venture focused on bak chor mee done differently. It reflects the same thought process: refine a familiar dish without chasing gimmicks.
Tips for Visiting
- Go Early – Arrive before noon if possible. Some items sell out by mid-afternoon.
- Weekends are packed – Wait times increase significantly, especially around lunchtime.
- Dakota MRT (CC8) – The nearest station. Exit and walk a short distance to the hawker centre.
- Stall number – #01-121
- Opening hours – 10:30 AM to 6 PM (or until sold out)
Why It Matters
Roast Paradise is more than a crowd-favourite. It’s proof that hawker culture has space for ambition without flash. Every slice of char siew, every bowl of noodles, reflects hours of repetition, a few sharp decisions, and the risk of trying something without a fallback.
In a food centre filled with heritage brands and seasoned veterans, a pair of newcomers with no formal training managed to build a queue that doesn’t let up.
They didn’t inherit a stall. They built one. That’s the difference.
