Missing Uncle Meng’s Char Siew? Try This Pandan Perdana Stall

Chef Pang Wai Kean, a former apprentice at the beloved Uncle Meng Char Siew, has opened his own stall in Pandan Perdana offering a similar but unique take on the classic dish.

Many were devastated to learn late last year that their favourite melt-in-the-mouth char siu from Shamelin Perkasa’s Restoran Uncle Meng would be no more. The patriarch of the stall had decided to retire. The good news is that the taste can be found again at Char Siew Boy in Pandan Perdana . Pang Wai Kean, who apprenticed with Uncle Meng Char Siew for four years, took what he learned and opened his own stall.

At Char Siew Boy, you get tender meat and alluring fat topped with a sweet, charred crust, similar to that at Uncle Meng Char Siew — Picture by Lee Khang Yi As a first-time user. Exclusively for Malay Mail readers: Use code My roast chicken leg and ‘char siu’ with the fragrant rice and chilli sauce was a super satisfying meal — Picture by Lee Khang Yi He first started out at home, then he opened in Imbi’s Mei Sin Kopitiam. Last August, he moved to Pandan Perdana, near Shamelin Perkasa. The soup served with your meal is one that tastes like it is made at home, where it’s boiled for a few hours — Picture by Lee Khang Yi The taste isn’t exactly the same but it has that alluring mix of sweet, sticky charness followed by melt-in-the-mouth fat. As his regulars prefer more bite to their meat, his approach here marries both textures, making it less rich. Some pieces had more lean but tender meat while the other parts were fattier. It’s a taste I prefer as I used to feel the meat at Uncle Meng Char Siew was a little too soft for my own liking. Pang Wai Kean apprenticed with Uncle Meng Char Siew for four years before striking out on his own — Picture by Lee Khang Yi You will also notice that he uses shorter pieces of the pork belly too, probably because he isn’t making vast quantities like they did at the previous stall. What I enjoyed was the overall experience here, from the cleaner dining environment to what was served on the plate. and roast chicken leg (RM13) was fragrant with a distinct chicken flavour

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