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Dec 20, 2010 07:21 PM

Kuala Lumpur - Best Roast Pork at Wong Kee

Finally tried the much talked about crispy-skinned roast pork (siew yoke) at Wong Kee yesterday. It was as good as what everyone said - the pork crackling was absolutely crisp & shattered at the lightest bite.

Wong Kee also served barbecued pork (char-siew) although their version is not as fragrant or caramelly as Overseas restaurant chain's. Their roast chicken was also fairly bland and featureless.

Wong Kee offered either chicken rice or plain white rice options to accompany their roast meats. Their chicken rice was touted to be one of the better ones in Kuala Lumpur, but I personally felt that chicken rice in Singapore (in almost any restaurant) is miles ahead of any Malaysian version I'd tried.

But Wong Kee's roast pork - oh Gawd, it's absolutely the BEST!

Restaurant Wong Kee 王美记
30, Jalan Nyonya,
Off Jalan Pudu,
55100 Kuala Lumpur,
Opening hours: 12.30pm-2:30pm daily (Closed on Sundays)
Tel: +603-21452512, +6012-2690660

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  1. Now, if only I can have both Wong Kee (Pudu)'s roast pork/siew-yoke and Soo Kee (Ampang)'s char-siew at one sitting.

    2 Replies
    1. re: klyeoh

      Pity they are on opposite sides of town.

      Which would survive a drive over to the other place better (if you got an order of one and took it to the other place) or would either survive a drive back home or to one's hotel without losing too much crispiness/warmth/taste/texture etc for best enjoyment?

      Oh wait, can you take either into a hotel back to your own hotel room for personal consumption if the hotel is halal in the food/beverage areas? (Smell wafting down the corridors? Box/packaging disposal? Hotel cleaning staff etc?)

      1. re: huiray

        I think char-siew would definitely be more transportable, whereas siew-yoke will lose its crispness if not consumed immediately. So, one should make a trip to Soo Kee first, then bring its product over to Wong Kee :-D

        Currently, there are no rules against hotel guests bringing pork into their hotel rooms, but I heard that non-Muslim hotel staff are banned from bringing their own non-halal food into their workplace.

    2. That's the thing about KL, the Cantonese food there is superior than anywhere else in Malaysia. I definitely cannot find this quality of char sio and sio bak in Penang.

      2 Replies
      1. re: penang_rojak

        You're right, penang_rojak. I tried Penang's best-known char siew & siew yoke spot: Wai Kee on Chulia Street before, and it was nowhere near KL's standards. Of course, Wai Kee is run by Penang Cantonese, who're best at this - if one wants to try, need to go by 11am (when it opens) and be prepared to wait 30-50 minutes for your food! I liked the fact that they also have roast duck, Chinese sausages, boiled greens with garlic oil dressing and daily soups.
        The stallholder, Mr Yap, has a photographic memory - he can memorize the orders of 20+ customers without writing down anything!

        Wai Kee (Sky Restaurant)
        384 Chulia Street
        10200 Penang
        Operating hours: 11am-2.30pm daily
        Tel: 012-432 7531

        1. re: klyeoh

          Placemark for Wai Kee Restaurant.

          Wai Kee (Sky Restaurant)
          384 Lebuh Chulia, George Town, Pulau Pinang 10200, MY

      2. Placemark for Wong Kee:

        Wong Kee
        30 Jalan Nyonya, Kuala Lumpur, Federal Territory of Kuala Lumpur 55100, MY

        1. Four years on, and still the best in town for roast pork - no other place even came close in the intervening period. Forget about the "char-siew" BBQ pork, or roast chicken, or the chicken rice (scentless & bland) there - just come here for the crackling-skinned roast pork.

          Pics from lunch there last week:

          1 Reply
          1. would you rate this as the best roast pork in the world ? vs HK or SG .. or even different variations ala babi guling , lechon etc etc ..

            1 Reply
            1. re: cyberK13

              'Best Roast Pork' in the world?! That, I would love to taste!

              Anyways, amongst those worthy of consideration should IMHO include the 'Cantonese Roast Suckling Piglet' from say, Hong Kong's Fook Lam Moon, the 'Glutinous rice stuffed roast suckling piglet' from HK's Kimberley or Lei Garden's 'Ice Mountain 3 layered roasted pork belly'. On top, I would add the suckling piglet I had at an outdoor BBQ/roast in Majorca, Spain. The flavor was so different and mouth-watering exotic, the skin equally crunchy/crispy as their Cantonese relatives! A big huge unexpected surprise and tasted sooo good!
              Believe it or not, the Norwegians also do an awesome version, very similar to the whole Cantonese roasted pig.