Given the challenging nature of the F&B trade, it’s not every day that 8days.sg meets a hawker who claims they’ve never made a loss. “From day one when I started this business, I’ve never lost money — not even during Covid,” shares Martin Ong, 50, owner of 88 Hong Kong Roast Meat Specialist. His secret? “You must have principles as a chef. Everything you cook, you must be satisfied with it. Reputation is the most important,” he asserts. 

As his chain has been our go-to spot for excellent char siew and sio bak for years, we’ve got to admit that the Rolex-wearing towkay (he declined to share more about his timepiece, though it resembled the Submariner Date model) certainly walks the talk. Martin, a former restaurant chef, became a roast meat hawker in 2012 and opened several iterations of his stall in various locations before establishing 88 Hong Kong Roast Meat Specialist at a Tyrwhitt Road kopitiam outlet in 2016, and a standalone flagship eatery in a coffee shop on Lavender Street in 2018.

“They are packed to the limit most days,” he reveals. Noting that a significant number of his Lavender Street patrons during lunch time come from the CBD, the hawker opened his first restaurant at Far East Square along China Street on March 15.

No part of this story or photos can be reproduced without permission from 8days.sg.

Casual but comfy air-con setting

The spacious air-conditioned 110-seater is simply decorated but bright and comfortable – a…