Zhonghua Roujiamo @ Chinatown Complex Market & Food Centre

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My very first rougamo was from a coffee shop behind Clementi Bus Interchange two years ago. It was love at first bite but unfortunately, that stall has since shuttered.

Fast forward to last week. I heard there is a newly opened rougamo stall named 中华肉夹馍 at Chinatown Complex Market & Food Centre.

According to a 8 Days magazine interview, the stall belongs to a Mr. Sham Hei from Hong Kong. If the name sounds all too familiar, that is because he is the man behind Chef Sham H.K. Vinegar Trotter - a chain of hawker stalls known for their black vinegar trotters and nutritious Cantonese soups.

The craft of rougamo making was acquired from one of Chef Sham's business associate, a native from Xi'an, where the street snack hails from. He has since gone back to his hometown and the stall's day-to-day operation is now handled by Michael, a Singaporean PR from Malaysia.

You can read more about the interview here.

You have the option to stuff your rougamo with either chicken ($4.80), pork ($4.80), beef ($5.20), fish ($4.80) and vegetable ($3.20).

As they say, your first love is always the most memorable. I find this to be quite true as I still think fondly of my Clementi pork rougamo from time to time.

There is no room for indecisiveness here as I straightaway ordered the pork one.

Michael beckoned for my attention as he pulled out a steel drawer filled with rougamos.

Grabbing one from within, he proceeds to assemble my burger.

Michael is generous with the pork filling which spills over the edge of the rougamo. I kept sweeping them in but they keep falling out. As I held up the Chinese burger - as they are affectionately called due to their resemblance - it felt quite hefty in my hands.

By sheer size alone, this rougamo is well-worth its price.

However, I did not quite expect the filling to be pulled pork instead. Well, the pork was chopped but it resembled pulled pork to me.

The Clementi rougamo uses pork belly so there is a mixture of skin, fats and lean meat. As a result, the interesting mix of textures makes it a delight to bite into.

On the other hand, the rougamo here uses all lean meat which makes it a little too tough and chewy for me.

Apart from pork, there are also lettuce and tomato slices within. Somehow, I feel they are trying a little too hard to cater it to suit Singaporean's palette.

Due to that much lean pork, it was rather overwhelming for me. I wished there are green peppers in my rougamo just like the one from Clementi did, to help cut through the jelakness.