Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Char Siu Chicken rice from the Hong Kee Cantonese roast stall, which cost RM13.90 per plate.
Char Siu Chicken is a modern adaptation of the famous Cantonese-style Char Siu (叉烧), which traditionally features barbecued pork marinated in a sweet and savory sauce made from honey, soy sauce, hoisin, and Chinese five-spice powder. In this chicken version, the meat is marinated and roasted until caramelised, giving it the same signature glossy reddish-brown glaze and smoky aroma associated with classic Char Siu.
The dish is served over a bed of fragrant white rice, lightly drizzled with the flavorful roast sauce to enhance every bite. It’s often accompanied by a clear soup — as seen here — garnished with chopped spring onions, which helps balance the richness of the chicken. A touch of fresh coriander adds a refreshing note to the presentation.
Historically, Char Siu originated in southern China, particularly in Guangdong province, where roasting meats over open flames was a beloved tradition. The word “Char Siu” literally means fork-roasted, referring to the traditional method of skewering the meat on long forks and roasting it over a fire. As Cantonese immigrants spread across Southeast Asia, this method evolved, leading to regional adaptations — including the chicken version found today in Malaysia’s roast meat stalls and food courts.
The Char Siu Chicken Rice is a comforting fusion of classic Cantonese barbecue technique and Malaysian practicality — offering all the flavour of traditional Char Siu, with the tender, juicy texture of chicken that appeals to a wider audience.
