Introducing One of The Most Succulent Siew Yuk In Klang Valley

Erm… did the title catch your attention?


We stumbled upon this place by accident on one Sunday (or was it Saturday?) morning as we were looking for a place to have breakfast. I did not bring my camera along during the first visit, but we instantly felt in love with their wantan mee, the succulent barbequed pork (char siu) and roast pork (siew yuk). A second visit was paid not too long after that, this time armed with my camera, of course.

A quick Google search revealed that this place was previously occupied by the infamous Ho Weng Kee, but have since stopped the business and now, taken over by a wantan mee stall from Section 17 (info from Masak-Masak) and has been renamed to Chan Meng Kee.

So, how does the food here, especially their siew yuk and char siew fares?


The first thing that struck me when the wantan mee arrives, was the presentation. Although using white melamine plate, there is no single smudge visible on the side of the plate. The noodles is carefully “arranged” in a circular motion, with chunks of siew yuk or char siew perching comfortably atop the noodles and garnished with a sprinkle of chopped spring onion. The noodles has a really good texture and balance in between springy and tenderness and this is further enhanced by the dark sauce and lard crispies! We actually sat very near to the open kitchen and watched the cooking process; a lady will blanch the noodles in boiling water, pass them to her foreign worker assistant who will mix them with the seasoning and carefully place them on the plate, before the meat are added on it.


The meat on the other side, you can choose from siew yuk, char siew, roast duck, shredded chicken, pork ribs, chicken feet with mushroom, wild boar curry (subject to availability) and so on. We tried both their siew yuk and char siew and it was the siew yuk that wow-ed us to keep going back. Although their char siew is good, I find the cuts are quite fatty to my liking but tastewise, it has a pleasant smoky aroma to it and really fork-tender. The siew yuk on the other had, never ceased to amaze us with its crispy skin and succulent, fork-tender meat (almost to the extend of melt-in-the-mouth sensation) that will make pork lovers screaming in ecstasy. The wantans however, are forgettable. Prices starts from about RM5.50 for single portion noodles and increase according to portions or how many types of meat you order.


On out third visit, we noticed that they have changed the tables from wooden round and rectangular tables to rectangular stainless steel tables. Business is still brisk, especially in the morning. Other than wantan mee, they also have ngau lam mee (beef brisket noodles) and curry noodles but I would really like to try their wild boar curry one day.

Restoran Chan Meng Kee
32, Jalan SS2/66,
Petaling Jaya.
(Next to Piau Kee Seafood, same row as Lorong Seratus Tahun and Melaka Street)

Business hour: 8am to 3pm daily except Mondays.

Read also Mimi’s experience HERE.

16 thoughts on “Introducing One of The Most Succulent Siew Yuk In Klang Valley

  1. Pingback: Chan Meng Kee Wantan Noodle @ SS2, Petaling Jaya | Motormouth From Ipoh - Malaysian Food & Travel Blog

  2. The owners used to run Mel’s corner in Desa Hartamas. Later they moved their business to a corner lot in Section 17 but the boss was looking for a larger volume of sales. Hence, the move to SS2 to take over Ho Weng Kee. Their white coffee is also quite good. They also sell their char siew by weight. Great stuff.

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