Popular JB Charcoal-Roasted Duck Joint Meng Meng Opens Hawker Stall In S’pore

Meng Meng Roasted Duck’s Singapore outpost is a partnership between the JB brand and Singaporean management consultancy +Plentitude, the folks behind Hainanese restaurant The Hainan Colony.

The outlet in Ang Mo Kio will be the brand’s first overseas outlet since its inception in 2003 at a humble standalone eatery in Johor Jaya. Chef-owner Chew Kwee Meng, 48, affectionately known as Ah Meng, first started selling roast meats and a few zi char items in JB after apprenticing, interestingly, “at roast duck restaurants in Singapore's Chinatown," shares +Plentitude’s managing director, Owen Lau, 49. Meng Meng Roasted Duck has since grown to four outlets in Johor Bahru, including three fancier restaurants in malls like KSL City Mall.

The Singapore outlet is its first hawker stall.

Owen tells us that all of the marinades and sauces will be imported from Meng Meng Roasted Duck’s central kitchen in Johor Bahru to ensure consistency. The ducks are also imported chilled (not frozen) from Malaysia. While cooks from the JB headquarters cannot make the trip over for now due to travel restrictions, an “ex-hotel chef” with experience in roasting meats will handle the cooking in Singapore in the meantime.

The meats will be charcoal-roasted on-site at the kopitiam in Ang Mo Kio for now, though they plan to shift production to a central kitchen once they’ve opened more outlets here, including a standalone air-conditioned restaurant in “Geylang or Balestier” (though nothing apart from the initial Ang Mo Kio branch is set in stone yet).

Ah Meng himself has been conferring with the team through video calls, and will eventually pop across the border to check out the Singapore outlet, says Owen.

Meng Meng Roasted Duck’s signature roasted meats are the Char Siew, Roasted Pork Belly and its crown jewel, Dang Gui Roasted Duck. The duck, which is the brand’s most well-loved dish, is marinated with dang gui (Chinese angelica root), with the woody notes from the herb contrasting nicely against the bird’s natural flavours when we last had it in JB. Another highlight: the Malaysian-style char siew: charred, sweet-savoury and sticky from caramelised malt sugar.

Though the stall officially opens on Oct 29, it’s taking pre-orders with two days’ notice now, with discounts of up to 15 percent till Oct 28. Collection of food is at the stall, which will be open earlier only for pre-orders.

Unsurprisingly, prices at Meng Meng’s Singapore branch are higher. While a whole duck here costs $45, it’s priced at RM88 (about S$28.60) at the Mount Austin outlet in JB.

Pair your roast meat with rice or noodles. Side dishes like braised tau kwa ($1) and beansprouts in dang gui sauce ($3) are also available to complete your meal.

The same char siew is used in the Char Siew Sou ($1.80), a well-loved savoury dim sum pastry stuffed with roasted pork.

Meng Meng Roasted Duck opens Oct 29 at #01-2823, Blk 721 Ang Mo Kio Ave 8, S560721. Tel: 8908-7000. Open daily except Mon, 10am – 9pm. More info via Facebook and Instagram.

Photos: Meng Meng Roasted Duck

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