Selera Hainan Chicken Rice and Hong Kong Roast

If you plan on buying from here. Just eat there. Just in case. Also if you order $ 10 worth of duck, uncle will give you just the dry breast meat and no skin. If you’re into that kind of thing. Perfect then. Personally I would have preferred the addition of sauce of some kind but perhaps they 1. Forgot. 2. Did it on purpose. The rice is dense and dry, which usually comes with too much oil while cooking. Oh and he doesn’t mind people cutting your queue and will gladly skip your order when he so pleases.

I’ve lived on the char siew and roast pork rice from this stall for years when I lived in Bedok. I remember the charred, blackened and crispy bits of the char siew so well… mmmmmmm yum. I can’t imagine having to describe why I like the burnt bits so much, but I guess any fan of barbecued meat might see it the same way.
They douse each plate or packet with this thick, goo-​ey sauce, and that makes every bite all the better.

The roast meat and the duck rice is pretty awesome at this store. It’s done the cantonese way which means that it’s nicely caramelized and slightly charred on the outside. It may be a little dry at times but the salty and sweet soy gravy kinda makes up for it. I love the fluffy white rice as well.
They do roast chicken too and i kinda like their chicken rice as well. It’s not too oily and the garlic taste isn’t too overpowering as well. If you prefer the steamed chicken, you can find it just a couple of stalls away.

This store used to be in direct competition with Tong Fong Fatt, which is located just one store away from it but in recent years, its business seems to have fallen. While Tong Fong Fatt sells mainly white chicken, Selera sells only roasted chicken and other roasted meats like char siew and pork belly. While the queue is not as long as that of Tong Fong Fatt, the business is still brisk.
The chicken meat is good but the char siew and pork belly can be a little too dry. The owner is quite generous with the red sauce which helps but I will still prefer the meat to be a little oilier.