Used to live near Bukit Ceylon and naturally for the past 15 years have had my share of Tengkat Tong Shin's Meng Kee's charsiew (pity about the chicken though). HK surprisingly, does not know how to do great char siew, every time I bring my HK friends there, they have to admit that this is how great char siew should taste.
I have been to their new location a number of times as well when they shifted to Jalan Alor. Now my verdict is in. The best char siew in the world ... is not at Meng Kee Jalan Alor anymore, its at the one run by the daughter and son in law at Glenmarie, called Meng Kee also.
I only went to Glenmarie twice, just to be sure. Its a whole notch better than old Meng Kee. The entire operation is just more enthusiatic. The char siew is a lot more consistent. At the Jalan Alor place, parts of the char siew is uneven, sometimes you can even taste the sugary granule (i.e. the caramelising process not done properly).
The newer place has more stuff, besides steamed chicken, they have roast chicken and the quite delectable yoon cheung (chicken liver I believe). At the newer place I don't even have to specify that I want a more charred and fatty char siew, every bloody strip is like that, unbelievably good.
(from KY eats)
Long live the new King ... I believe the original store owner operator may be getting on, which may result in diminished taste and smell quality control. Sigh ... its still good but its just nowhere as good as the newer place at Glenmarie. I was at Jalan Alor yesterday for lunch, bought the char siew as takeaway, but an unbelievable sight ... it was 12.45pm and the place was only half filled ... it seems people are voting with their legs already.
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