源記香港燒臘 Hong Kong Roast Meats Est. 1983
Roast duck, char siew and crispy pork — hand-roasted every morning by our own chefs, from the recipe Terence Chi started with in a corner of Hougang Avenue 1.
招牌菜 · The signatures
Every stall roasts its own, on the premises, each morning — not trucked in from a central kitchen. The one exception is The Woodleigh Mall, which is supplied from Hougang.
Hand roasted by our in-house chef — a top layer of crispy skin, marinated with our own recipe, with a hint of charcoal.
Glazed and returned to the heat until the edges catch and caramelise, then sliced thick against the grain.
Scored, salted and roasted until the crackling shatters under the cleaver and the layer beneath stays tender.
How to get it
Order for delivery through Oddle Eats, or through Grab, foodpanda and CaterSpot at selected outlets. Skip the queue at lunch.
Open the order pageTen locations across Singapore — the original coffee shop at Hougang, plus food courts from Jewel to Mandai.
See all tenWhole roasts for Chinese New Year and the festive season, weddings, and traditional ceremonies — golden and suckling pigs, and whole duck, chicken, char siew and roast pork. Three days’ notice — five for a whole pig.
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CaterSpotOur story
In 1983, Terence Chi began roasting at Block 106, Hougang Avenue 1 — one stall, one recipe, one charcoal fire.
Forty-three years on, that same recipe feeds ten locations across Singapore. The shopfront sign still reads 源記香港燒臘, the ducks still hang in the window, and the pigs are still turned by hand over charcoal.
Outlets
Most are food-court stalls, so we list the unit number — not just the mall.
Showing all 10 outlets
Catering · 金豬 · 乳豬
Chinese New Year and the festive season, weddings, and traditional prayer and temple ceremonies. Golden and suckling pigs, and whole duck, chicken, char siew and roast pork — roasted to order at Hougang.
