Restoran Spring Golden

The char siew here is so heavily caramelised that the surface develops a glossy glaze. It’s also known as ‘glass char siew’, referencing the layer of translucent fat that rims the meat. The fatty pork belly still retains its mild meaty flavour without being overwhelming, and the layer of fat has been roasted until white and creamy like lard. But best of all is the thick crust that’s sticky and chewy with the right amount of char and crunch. Pair your char siew with rice or wantan noodles, order a side of roast chicken or duck, and you’ll have a very satisfying lunch – just make sure you get here by noon before the crowd builds up.