This stall in an SS2 kopitiam is where you can get char siu made with a 100-year-old recipe

This hawker stall located inside Rising Kopitiam in SS2 is almost too good to be true. Promising foodies a flavour journey like no other, this stall claims to have recipes dating back to 1919. Ordering from the Woh Kee Char Siew & Wantan Mee stall feels like stepping into a time capsule, where you’re waiting on a plate of history and every bite whispers a delicious story.

This might just be the only place in PJ where you can taste mouthwatering char siu that’s been perfected over a century. Yes, you read that right, an entire century. The culinary legend behind this recipe is none other than Chef Woh Kee. Fun fact: Many years ago, they called him the char siu king in Chinatown KL.

The excitement doesn’t stop there. Not only can you savour traditional char siu wantan mee from 1924. You can also get Hainanese style chicken rice with poached chicken from 1938, and even traditional braised mushroom chicken feet from 1919—all in one humble stall. See what I mean by too good to be true? Three timeless classics in one stall. How accurate is this information and is it really worth the visit?

A legacy of flavours passed down through generations

Woh Kee Char Siew & Wantan Mee has come a long way since its humble beginnings. It all started with a Cantonese chef who arrived in Malaysia in 1924, and quickly became a legendary char siu chef through his KL eatery; Yook Woo Hin.

This shifu generously passed down his treasured Guangzhou recipes to the next generation, eventually reaching Uncle Jay, the current second-generation owner. The stall, which has since relocated to PJ, was rebranded to honour the late chef. His name is now proudly displayed front and centre.

This culinary legacy has now spanned decades, and it’s clear that Uncle Jay is dedicated to preserving the practices of his mentors. He has been perfecting the art of making wantan mee for the last 20 years. Now retired, he decided to share this recipe with the people of PJ.

Today, his stall is a living tribute to the hard work and passion of those who came before him. He ensures that every plate served, not only presents tradition and authenticity but also carries his own thoughtful tweaks.

A taste of the past, preserved for the future

What makes the dishes at Woh Kee Char Siew & Wantan Mee truly special is Uncle Jay’s commitment to preserving traditional cooking techniques. Unlike most newer stalls that rely on pre-prepared chicken feet and mushrooms, Uncle Jay’s braised mushroom chicken feet are made the old-fashioned way. Keeping the taste as authentic and delicious as it was in 1919. Uncle jay isn’t just cooking to satisfy hunger, he’s preserving a piece of history.

He shared with MFT that his mentor passed away just two years ago. It is through this stall that his legacy lives on. This is Uncle Jay’s way of keeping the past alive. He’s passionate about making sure that future generations get to experience the authentic taste of char siu wantan mee, braised chicken feet, and Hainanese chicken rice, just as they were made all those years ago.

Here, it’s not just about the food, but also about honouring the generations of chefs. It’s also rare to find a place where you can get three classic dishes from different time periods, all made with the same care and authenticity.

Chinatown famous Golden Sands char siu

So, what’s the secret to the mouthwatering, signature Golden Sands char siu that supposedly melts in your mouth?

It all starts with a charcoal grill. Uncle Jay uses this classic method to barbecue his char siu. This gives it that smokey flavour that’s difficult to replicate with gas or electric grills. The sauce is homemade and only used once, ensuring that each batch is fresh, the flavours strong, and the aroma fragrant.

The secret isn’t just in the sauce or cooking technique though. The use of fried garlic oil, generously drizzled over the tender meat, is what makes the char siu here stand out. The garlic oil not only infuses the char siu with a rich aroma, but coats the meat in a savoury greasiness that elevates the pork.

MFT’s review

Jumping right in, we can confirm that the char siu has a bold, smoky flavour from the charcoal grilling. This is complemented by a rich caramelised sweetness. The outer layer was perfectly crispy, while the fat of the char siu actually melts in your mouth. It is unbelievably tender and juicy, and that garlic oil is chef’s kiss.

The egg noodles are equally impressive, with a great springy texture. A truly delicious and satisfying plate of Char Siu Wantan Mee (RM10) from start to finish.

The Poached Chicken Wantan Mee (RM11) was unsurprisingly, just as good. The chicken is cooked slowly, then chilled in ice water for about 20 minutes. The result is incredibly smooth skin and tender meat that practically falls off the bone.

The sauce is made with premium oyster sauce from Lee Kum Kee, adding a depth of familiar flavour that pairs well with the chicken.

Although we were too full to try the Hainanese Chicken Rice, the poached chicken is the same. Based on how delicious it was paired with the wantan mee, we’re confident the chicken rice will be just as yummy for those interested.

The Braised Mushroom Chicken Feet Wantan Mee (RM11) here is sadly not a very popular order, but we’d definitely consider it a must-try. The fresh chicken feet are first fried till crisp, giving them a nice bite, then soaked in ice water for about five minutes to make the skin incredibly soft. The chicken feet were tender and easy to eat. Uncle Jay adds a touch of yellow wine, which gives the dish a lovely aroma.

The combination of the fried texture, earthy mushrooms, and subtle wine flavour creates a deliciously unique taste that’s both rich and comforting.

Worth the visit?

If you’re wondering whether the trip to Woh Kee Char Siew & Wantan Mee in SS2 is worth it, the answer is a resounding yes.

The combination of history, tradition, and incredibly flavourful dishes, makes this stall a PJ treasure. After all, when else will you come across a hawker stall serving multiple dishes made from recipes that are over a century old?