How do you like your char siew? Lean or fatty?
KL’s char siew is typically fatty, heavily caramelised that’s gives it a sweet and burnt taste. It’s blacker than what one would find in Singapore as a result.
Finally managed to try the legendary Oversea char siew after so many trips to KL. Using pork belly, the meat to fat ratio was perfect, making the char siew soft and fatty. The edges were nicely caramelised and the sweet, sticky sauce was the winning factor for me. Every bite was delectable and the char siew nicely melts in your mouth.
I was largely impressed by this and could have the entire plate by myself. Now I know why Malaysians and Singaporeans adore their char siew so much.