# Family recipes shape The Roast Meat Shop's identity

> Harry Fong and Olivia Yap craft consistent family recipes for The Roast Meat Shop in Sunway Geo.
- Title: Family recipes shape The Roast Meat Shop's identity | Shortify
- Summary: Harry Fong and Olivia Yap craft consistent family recipes for The Roast Meat Shop in Sunway Geo. Harry Fong and Olivia Yap developed The Roast Meat Shop's…
- Keywords: the roast meat shop, harry fong, olivia yap, siew yoke, char siew, blessing dumplings, duck egg noodles, sunway geo, malay mail
- Source: Malay Mail — https://malaymail.com/news/eat-drink/2026/11/05/crackling-with-character-the-family-recipes-behind-the-roast-meat-shop-in-sunway-geo/242017
- Author: Kenny Mah
- Published: 2026-11-05T09:04:29+00:00
- Read time: 2 min
- Topics: the roast meat shop, harry fong, olivia yap, siew yoke, char siew, blessing dumplings, duck egg noodles, sunway geo, malay mail, news, world
## Getting siew yoke right is hard
Harry Fong found achieving crisp crackling was only part of the challenge; getting it consistently crisp across an entire piece of roast pork was another matter.

> One of our biggest challenges was translating our home-cooking recipes into something that could be prepared consistently in a restaurant.
## Half a year of recipe development
It took Fong about half a year of recipe development, ingredient sourcing and repeated testing to find the right ingredients and combinations for siew yoke and char siew.
## Skin consistency challenges
Some sections would turn out beautifully crispy, while others would not crackle properly. Sometimes, the skin would become rubbery after a while.
## Family recipe heritage
Yap recalls her grandmother's sour-and-spicy Chinese mustard roast pork, a dish passed down from her Hakka grandmother.
## Blessing dumplings from aunt
Yap's aunt in the US makes Blessing Dumplings, a recipe learned over 30 years ago at a Chinatown restaurant.
## Adapting family recipes
The couple failed several times because achieving the same taste as at home became much more challenging when cooking in larger quantities.
## Standard procedures for consistency
After several attempts and adjustments, the couple established standard operating procedures to maintain consistency.
## Duck egg noodles for texture
The couple use duck egg noodles for their firm, springy or 'QQ' texture and because they lack a strong alkaline taste.
## Higher cost for quality
The cost of making the sauce is higher, but they feel it is worth it for flavour and quality.
## In-house food preparation
Fong oversees operations from kitchen to front of house, while Yap focuses on back-end and marketing, including Chinese New Year vacuum-packed roast meat hampers.
## Supplier and staffing decisions
They pay close attention to ingredient costs and explore different suppliers to find the best value without compromising on quality.
## Small details for experience
Removing onsen egg and Japanese cucumber would cut costs but Fong believes they contribute to a more complete meal.
## Vacuum-packed roast meats
The couple are developing vacuum-packed roast meats for home consumption and planning a second restaurant.
## Sustainable expansion
They plan to expand cautiously, prioritising food quality and the restaurant's identity over rapid growth.
## Key takeaway

Harry Fong and Olivia Yap developed The Roast Meat Shop's recipes through extensive testing to achieve consistent quality, especially with dishes like siew yoke and char siew.