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THE Meng Shiang coffee shop in Taman Yulek, Cheras is synonymous with char siew which is second to none.

As a matter of fact, ‘Second to none’ was the motto of my old scout troop in Victoria Institution, Kuala Lumpur and to nail it in Bernard Teo, my old scout leader, recommended the wantan mee stall at this coffee shop.

Teo told me the stall has been his favourite and each time he comes home from Singapore (where he is currently based), my friend would spend some ‘quality time’ at the coffee shop.

Even Datuk Bob Lew, my ex-school mate, conceded it was the best.

Lew, a resident of Cheras, well-versed with the hawker food there, took me to the coffee shop with a few of his boy scouts recently.

But my trip to Meng Shiang was not a maiden one.

Some years ago, my ex-colleagues Lee Hon Yew and Chai Kian Chong showed the way and convinced me the best char siew on earth can be found at this corner coffee shop.

My benchmark for comparison is Yoke Woo Hing restaurant in Petaling Street.

8BBFF9DB9F9E464FBC73E400AC81E7E9For early birds:A worker making preparations at the Meng Shiang’s wantan mee stall.

But since the standard there had taken a plunge, I concur Meng Shiang’s wantan mee stall has plenty to offer.

I ordered a large plate of Wantan-Char Siew noodles. At RM6.50 a plate I could hardly complain.

When I bit into the meat — crispy on its outer crust — and it melted in my mouth, I started believing the hype.

This was the hallmark of a good char siew dish.

Apart from char siew, the stall also serves siew phai kuat (barbequeued pork ribs), which are a rare treat nowadays.

Not many hawkers can produce premium-grade char siew that is tasty and tender.

Now, if you decide to makan here, let me remind you the stall opens at 8.30am and the wantan is sold out by noon.

For you gearheads out there, the lat-long coordinates for Meng Shiang coffee shop are: N 03 05 984, E 101 44 475.

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