Best Char Siew in PJ

Many have said that this is PJ's best char siew. With its rich caramelized surface,  it is certainly an inviting bite. Try it and you will probably agree with their many fans

The first thing that comes to mind when you first have a look at the plate of char siew and siew yoke rice at Ong Lai is how simple the dish looks. The dish only has a mound of rice, a few slices of char siew and siew yoke, as well as a tiny salad on the side. Upon the first bite, you can sense how fragrant and flavourful the rice is. Adding to that, the siew yoke adds great texture to the dish with its crispy exterior and smooth, tiny layers of fat in between. The char siew has just the right balance of rich pork flavour and honey glaze to help elevate the dish further.

When someone asks for the best wantan mee and char siew in SS2, no one stutters or gives a second thought to say that Chan Meng Kee is the prime selection. The establishment has been feeding large crowds of people craving their wantan mee and char siew for many years now, and show no signs of slowing down. All the noodles are cooked plate by plate with a decent serving of char siew (usually from the ‘pun fei sao’ cut) put on top, which helps with the consistency of the dish. The strong fragrance and rich flavours from the char siew pieces work well with the noodles to get a decadent dish worth remembering.

If you’re wondering how a name like this came about, you’ll be surprised how apt it is for this roadside wantan mee stall in the Seapark area. When the shop owner makes the wantan noodles, he’s literally flinging the noodles to an almost unnecessarily great height, thus the “flying” portion of the name. Regardless of whether this is a gimmick or a legitimate technique to get better noodles, the char siew pieces that go along with this plate of wantan noodles go together effortlessly. The prominent honey and smoky flavour in the char siew helps to add more layers of flavour into the wantan noodle and sauce mix that were otherwise not present, ultimately giving a dish that will have you coming back for more.

Sweet and soft. These two words are best used to describe the char siew here in Seng Kee Chicken Rice, Damansara Uptown. The char siew is well-balanced between lean meat and fats, that leaves you with a taste of satisfaction. It is not over-burned, and the taste of the fat layers linger in your mouth, so if you're someone who just can't get enough of char siew with fat layers, this is definitely the place for you. You can also dip it in their ginger paste and chili sauce for a more unique taste.

Located in the Happy Mansion apartment block lies Restoran Choon Yien, a restaurant that needs no introduction to food fanatics out there as the chicken rice and char siew rice stall here has been attracting large masses of customers for almost two decades. As far as the char siew goes, only pork belly is exclusively used and it is cooked over a charcoal fire, which gives the char siew an unforgettable “melt in your mouth” sensation coupled with the crispy, caramelised skin that gives the defining crackle you look for when you bite into a great piece of char siew.

Home of one the best char siew in PJ and loved by many since they opened more than 10 years ago. Head to Toast & Roast for a succulent bite of their mouth watering char siew.