For Tunn
Meng Kee Char Siew at Tengkat Tong Shin.
Had the pleasure of trying out what Nik terms the “cancerous char siew” over the weekend - nicknamed such because of the almost black exterior. It is indeed one of the best in town. It smells of honey and smoke (and sin) with a sticky caramel outer and almost melt-in-your-mouth tenderness.