Best char siew in KL

The char siew here is neither the inferior version with an artificial ruddy tone, nor is it the rubbery-dry meat that gets stuck between your teeth. The barbecued meat at Restoran Char Siew Yoong, best paired with their double-boiled old cucumber or watercress soup, arrives at the perfect intersection of taste, texture and colour; they’re well-caramelised with just the right degree of char around the edges.

Lushly enrobed with a sticky-sweet sauce, the char siew successfully nails the tricky fat-to-lean meat ratio – it’s a powerful flavour combo that will render any self-control powerless.


Photo: Shawn Lor/Pixelpix

The char siew here is so heavily caramelised that the surface develops a glossy glaze. It’s also known as ‘glass char siew’, referencing the layer of translucent fat that rims the meat. The fatty pork belly still retains its mild meaty flavour without being overwhelming, and the layer of fat has been roasted until white and creamy like lard. But best of all is the thick crust that’s sticky and chewy with the right amount of char and crunch.

Pair your char siew with rice or wantan noodles, order a side of roast chicken or duck, and you’ll have a very satisfying lunch – just make sure you get here by noon before the crowd builds up.


Photo: Shawn Lor/Pixelpix

The char siew at Sun Ming will have you questioning the massive craze and popularity of their roast duck. The latter is admittedly good, but the diet-obliterating temptation of honeyglazed pork proves highly irresistible.

We blame it on the nicely charred meat, the fluffy ‘oil rice’, and the extra char siew sauce on the side which the servers willingly replenish. If you find Taman Connaught especially jammed on a weekend, now you know who, or rather what, should be held responsible.


Photo: Shawn Lor/Pixelpix

Despite having a good meat-to-fat ratio, the char siew at this Happy Mansion kopitiam has more of a bite as the meat is rather lean and comes in chunkier cuts. And while there’s minimal caramelisation and thus not much of a crust, the signature char siew red skin and sweetness are there.


Photo: Shawn Lor/Pixelpix

This Chinese restaurant has been around for 30 years and it shows. But don’t let its unkempt appearance stop you from enjoying one of the better char siew in the city. The meat fulfils two criteria – tender, and encased in a charred, sticky exterior.

However, compared to a typical char siew, the crust of this version is thinner, less sweet, and the meat is leaner with minimal fat. The soy sauce chicken is commendable as well, though the plain white rice is a bit of a letdown. Soo Kee also serves simple Cantonese dishes.

This family-favourite restaurant prides itself on seafood dishes, but the equally crave-worthy char siew is no afterthought. The meat is distinctly caramelised, chased by a sauce that immediately commands another helping of rice – you’d almost forget they also serve a terrific version of crackling yuk.

If you’ve only been to the restaurant for good dim sum, you haven’t been paying proper attention. The upscale Chinese eatery also dishes up a stellar char siew platter that ticks all the right boxes: meaty, chunky and nap-inducing. Service can be slow on the weekends, but you’ll be too smitten to care.