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.


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