Young first-time hawkers Randall and Kai bring KL-style char siu or char siew to Singapore. They use pork belly and jowl (premium meat) that's been marinated overnight and roast it for 3-4 hours. The result is tender and luscious BBQ pork with a sweetly caramelized glaze. Try the Hakka noodles - light wheat noodles tossed in pork lard and garlic oil - accompanied by the decadent char siu. Read the blog post: https://www.camemberu.com/2016/05/roast-paradise-at-old-airport-road-food.html

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