meng kee in jln alor (now manned by the dad), The original was at the Lot nearer to the condo/hospital, off jln alor then now located to the current stall/shop along jln alor itself. (opposite Ah Weng's jln alor) The old man is approaching is latter years, so the chopping of the meat (he still is the expert) may be slower. Always best to get it just as they open for the day. Really.

meng kee in glenmarie (his daughter/family)

meng kee in kuchai entrepauners park (brother/family)


Thats was told by their daughter or along those lines when we had our meal at the glenmarie outlet. Which was how we found out and were given the Kuchai outlet flyer (then when they just opened their Kuchai branch). But the original Kuchai's concept intended was suppose to be slightly different to the glenmarie outlet. (not sure if its still maintained). Don't know where we kept the flyer.

Not sure of the kota kemuning's meng kee or cheras connaught. We haven't chatted with the owners for some time. Remember the Chinese has so many ah fook, ah kau, ah loy etc. so don't be surprise that some may just cash in. just like Heng's Bak Kut teh, or ah Heng's Bak Kut teh. There are stories of the original.



I do find the glenmarie the best since its the largest outlet & a steady stream of customers ensure just 'ready' char siew's, followed by the jln alor. Wasn't impressed by the Kuchai's outlet as they seemed 'indifferent' & seemingly smaller portions that seemed to maximise profit.

Standard at glenmarie is still good BUT ensure its just before large lunch crowd, which we normally do. No guarantee that ones personal 'satisfaction' is entertained if there are so many hunger people all wanting the same thing.

As always the 'best cuts' fly out really fast (glenmarie). Once we came the later part of lunch we found the bits a bit drier, as with all the good bits layered of juicy fat all snapped up.
This business is always about the old-school-type of business, one need to know 'just' when to drop in for the best char siew in town.

This post has been edited by koolspyda: Oct 19 2012, 04:33 PM

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 )

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

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