Char strives to change the Cantonese Roast meat scene in Singapore and beyond. Using a special blend of Asian and Western techniques, herbs and spices, they offer a totally unique taste to traditional Char Siew, Roast Pork Belly and Roast Duck.
Realizing that he didn't want to let his lifelong dream simply pass by, Anthony Ung left behind his job in the IT industry at 40 years old. Together with his brother, he opened Char Restaurant, a traditional Cantonese restaurant with an East-meets-West twist.
Watch our #HumansOfFnB feature to hear how growing up in the UK has influenced his renditions of Cantonese roasts. Plus, Anthony shares more about the sheer grit he had to muster to make his dream into reality, and how he kept going with his passion and his loved ones' support.