Laifaba has opened a new kiosk concept at New Bahru’s Factory Block, introducing a contemporary take on traditional wood-fired roast meats in a more casual, everyday format. Known for its modern interpretation of Cantonese-style roasts, the homegrown brand reimagines familiar hawker flavours through hearty rice bowls and artisanal noodles designed for the pace of urban dining.
Rather than sticking to classic roast meat plates, the new concept leans into bold, flavour-forward creations featuring signatures such as barbecue pork jowl, crispy pork belly, and dry-aged duck. The space reflects the energy of New Bahru itself — relaxed, community-driven, and built around a new generation of local brands. Sitting somewhere between hawker dining and casual restaurants, Laifaba’s latest outpost offers a more approachable way to experience the brand’s signature wood-fired techniques.
Behind the concept is founder Royce Lee, a former bank analyst who pivoted into F&B during the pandemic alongside his brother Zachary. What began as an unexpected venture inspired by their grandmother’s recipes has since evolved into one of Singapore’s standout modern roast meat brands. Following the success of its Bukit Batok flagship, the New Bahru opening marks a new chapter for Laifaba — one that brings its smoky, deeply comforting flavours into a fresh social dining setting.
