This Uncle may have downsized from restaurant to stall, but his char siu is as onz as ever

If you’re an SS2 resident and a wantan mee aficionado then you’ve probably heard of Chan Meng Kee. Since its opening in 2008, it quickly became a go-to spot for many to satisfy their wantan mee cravings.

It was not so much the wantan noodles that kept customers coming back for more, but the accompanying bo lei char siu—a balanced mix of tender meat with a perfectly charred crust.

The mastermind behind it all, Chan Yoke Pui (or Ah Pei, as everyone fondly calls him), built the restaurant’s reputation by combining his surname with a nod to the legendary char siu of Tengkat Tong Shin.

Sadly, certain challenges and the impacts of the Covid-19 pandemic forced Chan to hand over the reins of his brainchild to new owners. Fortunately, he’s not one to stay down for long. In May this year, he launched a new and smaller venture under the name, Ah Pei.

This time around, he’s decided to keep things simple with two humble stalls inside a coffee shop in Damansara Jaya. Don’t be fooled though, he may have downsized, but his char siu is still as mouth watering as ever.

Fans of the former Chan Meng Kee can once again enjoy Chan’s PJ famous char siu at Times Kopitiam & Cafe.

Love at first bite

Image Credit: Vincent Tan on Google Review

With a strong passion for cooking and an aim to create good food, Chan pours his heart into all his dishes, especially his char siu—and it shows. You’ll often find him personally overseeing the roasting of his char siu, a labour of love that reflects years of dedication.

His loyal staff have been with him through thick and thin, sharing in his struggles and supporting him with his current business.

For Chan, the allure of the char siu found at Tengkat Tong Shin was an instant ‘love at first taste’, and he’s been chasing that flavour ever since.

Growing up in a family that ran coffee shops, Chan honed his cooking skills, driven by the ambition to recreate that burst of flavour etched in his memory. Countless hours of experimentation in the kitchen, along with invaluable conversations with food enthusiasts, have led him to develop his own signature recipe. The customer has become the chef! *wink*

Image Credit: jc on Google Review

Today, each piece of char siu gets its moment under the spotlight, undergoing several layers of glazing with a rich, secret sauce that creates a glossy crust while locking in the juicy goodness inside. He favours the pork belly cut for his signature char siu, as it is more fatty and tender, making for the perfect char siu.

Clearly, this isn’t just food for Chan, but a passion project, one he’s eager to share with anyone who visits his stall.

Classic char siu wantan mee

Image Credit: Boon Loong Leo on Google Reviews (left), Michael Mah (right)

We all know one of the best ways to appreciate char siu is to have it with wantan mee.

Here, at Ah Pei, the silky egg noodles are drenched in the usual dark brown sauce, to which a spoonful of pork lard is added. The sauce mixture clings to every strand—the perfect match for the decadent, thick-cut char siu that melts in your mouth.

Your bowl of noodles, priced at RM9, also comes with two wantans stuffed with minced pork and you can opt to add on dumplings for a few extra Ringgit. If you prefer a bigger portion, order the large portion at RM10.

Image Credit: PM Folio on Google Review

While wantan mee soup is usually bland and forgotten, the broth here is infused with dried flounder fish powder, a trick common in old-school eateries in Hong Kong. So you might want to make the soup here a must-sip instead of an afterthought.

Ah Pei opens its shutters bright and early at 7.30am, perfect for a quick breakfast before you head to work. Though we must warn you, customers have recently been grumbling about longer wait times and queues.

While the shop also offers curry noodles, many reviews suggest that choosing the wantan mee is a better value for money.

Image Credit: Boon Loong Leo on Google Reviews (left), Peter Teh (right)

Size doesn’t stop Chan’s skills from shining

Certain challenges and the pandemic may have thrown Chan a curveball, but it never extinguished his passion for crafting bo lei char siu.

While downsizing his operation was not the plan, it keeps his enthusiasm alive, allowing him to focus on what truly matters: serving up those caramelised, melt-in-your-mouth cuts of char siu, that keep customers coming back for more.

With each plate of wantan mee, Chan is sharing a piece of his past and years of dedication, so be sure to check out Ah Pei in Damansara Jaya for a satisfying plate of wantan mee.