KUALA LUMPUR, March 22 — Mention char siew and everyone starts to drool, especially those who are big fans of the caramelised version of the BBQ pork. Char siew literally translates from Cantonese to mean skewered pork that is roasted.
Traditionally, long strips of marinated pork loin are skewered and roasted in covered ovens with a charcoal fire. Nowadays, most stall owners use an Apollo oven shaped like a silver drum where the meat is hung and a charcoal or gas fire burns within it to make their BBQ meats.
Depending on various stalls, they use different pork cuts like the loin or belly part to make char siew. The meat is marinated in a mix of honey, sugar, oyster sauce, soy sauce, a fragrant Chinese rose wine and five-spice powder for a few hours, before it’s roasted.
Usually you find char siew sold together with other BBQ meats like chicken and crispy roast pork. It’s the quintessential lunch treat eaten with a plate of rice and sometimes blanched vegetables.
Another way to enjoy char siew is with blanched wantan noodles tossed with a mix of dark soy sauces and lard.
The best way to eat char siew is to ask for a half fat, half lean part (pun fei sau) since the ratio of meat to the fats gives it a tender and melt-in-the mouth sensation.
Restoran Spring Golden, 25, Jalan Sepadu 25/C, Taman Sri Muda, Section 25, Shah Alam.
Tucked in an area filled with factories, this place run by Chef Max Lim draws the crowds with its crystal char siew where the skin has a charred blackened texture and the meat and fats melt in your mouth. It’s popular for lunch where people also order their roast chicken and roast pork. During Chinese New Year, the restaurant also does an excellent bak kwa.
Restoran Uncle Meng, Jalan 6/91, Taman Shamelin, Cheras, Kuala Lumpur
In the old days, Meng Kee Char Siew at Tingkat Tung Shin was like char siew royalty — the stall that everyone flocked to for their BBQ pork fix. Since it vacated its old premises and moved to Jalan Alor, the char siew tastes different. The family has spread its wings to Glenmarie Shah Alam and this place in Cheras. The char siew here has a tender juicy bite to it and unlike the Glenmarie stall, it’s chopped into thick chunks that are incredibly enjoyable. You also get a bowl of char siew sauce on the side. Our only slight gripe would be the skin lacks that sticky charred taste we all crave. The stall also serves roast chicken for lunch,
Toast & Roast, No. 20, Jalan SS2/72, Petaling Jaya
This place serves an interesting combination of Seremban style Hakka mee with sticky chunky cut char siew based on a KL recipe. You can also order the char siew with rice too but we suggest trying their bowl of Hakka noodles — thin springy delicious egg noodles topped with mince pork and bits of crunchy lard.
Annie1 Family Restaurant, 20, Jalan SS21/58, Damansara Utama (Uptown), Petaling Jaya
Usually places that serve wantan noodles tend to just serve passable tasting char siew, hence it’s a real surprise to discover a really good charred version here, which is cut into chunky pieces. It’s best to savour the char siew in small quantities, in say their signature curry mee, as there’s lots of delicious fare here. For dessert, order their silky crème caramel that is served with a glass of ice-cold water just like they do in Ipoh, or go for the unusual glutinous rice topped with kaya. Their Ipoh white coffee served cold is also good with a frothy top and creamy taste to wash down the rich taste of the char siew.
Restoran Overseas, Jalan Imbi, Kuala Lumpur
The perennial favourite never disappoints with its stick-to-your-teeth and almost blackened caramelised skin plus the tender meat nicely balanced with the melt in the mouth fat. It’s advisable to come early to score a plate of this char siew or else you may end up being turned down, since the char siew sells out fast during their lunch and dinner sessions.
