It’s been a while since my last post on Foong Kee. The last time I was here to review the wanton mee which is number 1 with quite a number of people, including the writer for Sunday Plus. However, I gave it only a 4.25/5 because I felt that apart from the Char Siew, the rest of the dish was good but not outstanding.
In the two years since the post, people have been writing in to express their support for the Char Siew. Most people agree that the highlight of the stall is really the Roast Meats rather than the Wanton Mee. So with that in mind, I went down with Taukwa and Liverpool to see just how good the Char Siew really was.
Well, I have to say the Char Siew was very nice. They do like to use the fattier cut of pork so the Char Siew was juicy. I think it would have tasted even better when it just came out of the oven. We had it in the afternoon, so the Char Siew was cold already. I give it a 4.25/5. I think that if it was eaten hot out of the oven it might even be a 4.5/5. But for us three, we all agree that the gold standard for Char Siew is still Fatty Cheong’s.
I found the Sio Bak nice but not exceptional. Bit dry, but then again I have to qualify that it was eaten during tea time. 4/5
Conclusion
Yes, Foong Kee has definitely got the best Char Siew in a Wonton Mee. The Char Siew is very good and certainly worth a try.
