[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..

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.."