Must share the address with us !!!

I suppose even not as nice as Meng Kee's offerings is still good for some.


Actually the good mouth savouring charsiews are all laden with enormous amount of sugar. (as if most of us really care )

[quote=koolspyda,Oct 26 2012, 03:45 PM]
Must share the address with us !!!

[/quote]

I suppose even not as nice as Meng Kee's offerings is still good for some.
Actually the good mouth savouring charsiews are all laden with enormous amount of sugar. (as if most of us really care )

[/quote]


if the charsiew enter ur mouth, u taste lotsa sugar..then the sifu not enug kungfu edi...no more good charsiew around..sad..

the one at jalan peel..beside the petrol station use to be good but now the quality dropped as well..same too much sugar, covered the pork taste as well as the fragrance the charsiew suppose to delivery in ur mouth..

selection of pork is important..where the pork is from..frozen pork is no deal..also sometimes the chef cook with the same method, same recipe, same ingredient..

but..the ingredient changed..what i mean is, simple ingredient like soy sauce, black soy sauce, the manufacturer/factory changed their quality or maybe the bean that they use is different now..all these does affect the end product of any food...

so, sometimes we heard the chef said, i didnt change my recipe..all is the same..

prolly he didnt notice the changes in the ingredient cause he is
cooking the same thing everyday..and if the ingredient quality deteriorate slowly overtime, i bet no chef could really notice it coz he is using is daily.. unless a pro notice that and told him about it..

one dont taste sugar char siew but i know how's it's made, rather many mums (mine too) & many cooks too has charsiew recipes. i know the process which is why i mentioned. (not because i tasted sugar char siew)

Usually the combo of several does make one stand or not stand out against each other but the core recipe is 95%++ same across

This post has been edited by koolspyda: Oct 31 2012, 04:07 PM

agreed with u that the core recipe is similar..which is sugar and soy sauce..


or those ppl go add red flour for colouring..dont like that, the moment i saw red colouring..no thanks..lol..

the meng kee at glenmarie, even my fren told me, "hah? meng kee a? all sugar lo.."

Have anyone tried Boon Min Kee at Bukit Tinggi Klang before? How good is their char siew?

Tian hong Char Siew is alot better than Meng Kee, i would rate Tian Hong as Number 1 and Meng Kee as number 2.

It's not really sugar, well not totally. Some add sugar to lessen the cost. Usually it is maltose syrup that should be used. I have tasted 'Char Siew Chai', Tian Hong, Meng Kee, also there's one in Yulek where the husband sells it and the wife sells 'wanton mee', Also Kong Meng near Shamelin is also good. My opinion, Tian Hong in Salak South Garden is good provided you don't 'tapau' because once you 'tapau' the maltose hardens and gets very hard. Best bet is Kong Meng, although they specialise in roast duck but their 'char siew' is better.

Agree with etigge, Tian Hong char siew need to eaten fresh out from the stove, while it is still hot.

Haven not tried Kong Meng, will need to try it one day.

get in before lunch crowd. always best during 11am-12.30. Regulars do state their 'choice' parts. Newbies may be left with those with less or no fat

Hi,
Anyone knows if the peel road char siew place has moved? Dying for a bite!

The Ah Khai @ Mei Yen closed down already?

meng kee @ glenmarie now open two more outlet opposite - one selling ramen another one pushing out roasted duck (Peking style)

Meng Kee roasted duck? How's the servings and quality?

crispy skin, duck itself is just normal.

They will cut out the skin to eat in Peking style (wrapping), rest of it they will serve as normal roasted duck.

can opt for 1/2 or whole bird.

This post has been edited by bearbear: Jul 10 2013, 11:59 AM

Compared to Seapark duck rice which is better in your opinion?

Anyone any idea where Ah Khai has shifted to? I know they moved to Mei Yen a few doors away after that, suddenly no more? Duno what happened... I miss eating the char siew

here's another suggestion for u guys to try, Seremban delights at aman suria, its charsiew is quite nice also, different to Meng Kee, but both i like depend on my mood...

Heard boss set up restaurant in US, his student open for few month close shop liao.

I love Meng Kee in Glenmarie but I haven't been there in such a long time. I know her father is the one who used to be on Jalan Tengakat Tong Shin but is allegedly not as good any more.

As for Overseas Restaurant it's not bad. But did you know that they actually don't make it themselves? They actually get it from another shop... but I've forgotten what the name of the place is already...