It has been quite some time since I last tasted some decent char siew since I got back from Macau. Char siew in Hong Kong and Macau is slightly different from the Malaysian version. HK char siew puts more emphasis on the flavor of the meat (through marination) while Malaysia's version focusing more on controlling the temperature to grill the heavily sweetened char siew to slightly burnt stage. That will give the char siew the caramelized crispy texture on the outer coat while maintaining the moisture within the meat. The fats will just melt in your mouth. I obviously desire the Malaysian version.
Meng Kee probably serves one of the best money can buy char siew in Klang Valley or perhaps in the whole of Malaysia. The other better version I have tried (IMHO) is perhaps the "Yuk Woo Hin" in Petaling Street (玉壺軒). I think they have stopped serving char siew ever since the char siew chef left.
We made a trip down to Meng Kee at Shah Alam at around 11 something and the shop was packed with patrons since it was a public holiday. We have come all the way just for the char siew but was told that you can't just order the char siew alone. It has to come as a package with either the chicken or roasted sausage. We ordered all three with a plate of beansprouts. Of course the chicken, roasted sausage and beansprouts merely serve as the fillers. It was a good meal overall but I was quite put off with the idea of having to order "filler" to go with the char siew.
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| Filler chicken. It is not bad but lack the chicken flavor. |
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| It is true that most nice food are unhealthy. This probably fills up your cholesterol quota for the rest of the week but it is well worth it! |
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| It may not look very appetising but it tastes pretty good. |
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| Nothing to shout about beansprouts. |
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