At 86, Cho Siew Wan, long celebrated for his perfectly roasted meats, remains a vibrant presence in Singapore’s hawker scene. After his Chinatown stall closed, he moved on to work at People’s Park Food Centre, where he continues his craft with the help of assistants.
- Veteran roast master Cho Siew Wan still working at 86
- Moved from closed Chinatown stall to new hawker centre
- Assisted by team to ease physical strain of roasting
What happened
Cho Siew Wan, a roast master with over 60 years of experience, continued his culinary journey despite the closure of Old Master Roasted Grill in Chinatown in July 2022. Advised to retire due to the physical challenges of solo roasting, he instead chose to keep working. After a stint at Peach Garden restaurant, Master Cho began working at 116 Shao La in People's Park Food Centre, where he is supported by assistants who handle the heavier tasks.
At 116 Shao La, Master Cho oversees the roasting process and recipe development, ensuring the quality that patrons expect. His schedule is more manageable with shorter hours, working from early morning until mid-afternoon with regular rest days. This setup allows the cherished roast master to focus on his passion without the full burden of the physically demanding chores.
Why it feels good
Master Cho’s commitment to continuing his craft is inspiring, reflecting a deep love for his work and the community that enjoys his food. His ability to adapt to changing circumstances—such as employing assistants and combining cooking methods using gas and charcoal —demonstrates resilience and dedication to quality. This support not only preserves his well-loved recipes but also honors the tradition of classic roast meats.
For customers and fellow hawkers, seeing Master Cho’s enduring energy and enthusiasm is uplifting. It serves as a reminder that passion and craftsmanship can thrive at any age, creating a sense of pride and continuity in Singapore’s vibrant food culture.
What to enjoy or watch next
Visitors to People’s Park Food Centre can experience Master Cho’s distinctive roast meats firsthand at 116 Shao La. While the roasting method now combines gas and charcoal to comply with hawker centre regulations, the results remain delicious and true to tradition. Those curious about perfect roast pork skin might appreciate his simple yet effective approach—watching the fire closely and roasting slowly.
Fans of local hawker fare can also keep an eye out for stories about veteran artisans like Master Cho, who bring decades of experience to modern settings. Their stories underscore the evolving but enduring spirit of Singapore’s food heritage, inviting everyone to enjoy rich flavors backed by personal dedication and history.