Oversea Restaurant (Jalan Imbi)

Satisfying

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.

It’s a challenge to get roasted goose in Singapore. To my surprise, I found a pretty good version at the legendary Oversea Restaurant in KL. It’s not as popular as the signature char siew but do have it if you have enough stomach space. I love how crispy the skin was of which there’s a good layer of fat which simply melts in your mouth. And the meat was succulent and tender. The sauce was a bit too salty though.

Another CNY special ! Not CNY yet but as long as the waxed meat is out .. they will start selling waxed meat rice.

One whole goose RM380
We had half because there was only 2 of us.
Superb taste!