There are a few notable barbecue shops on this side of Eastwood Station, BBQ One among them, but none attract the same kind of clamour as Wang Wang BBQ, founded by career barbecue chef Yong Luo.

Line up under the crimson and golden signage and the window couldn’t be more enticing. Roasted ducks and soy-glazed chickens have lacquer-like glaze, roasted pork has a handsome crust, but it’s the roasted sausage and the char siu, juicy and glistening, that will keep you coming back time and time again.

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