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 rice from the Hong Kee Cantonese roast stall, which cost RM14.90 per plate.
The dish is a classic Cantonese comfort dish, featuring succulent slices of barbecued pork glazed with a sweet-savoury sauce, served alongside plain steamed white rice, lightly blanched vegetables, and a clear soup.
Char Siu (叉烧) literally means “fork roast” in Cantonese, referring to the traditional method of skewering seasoned pork on long forks and roasting it over an open fire or in a special oven. The marinade typically includes soy sauce, hoisin sauce, honey or maltose, Chinese five-spice powder, and fermented red bean curd, giving the pork its signature reddish glaze and caramelised edges.
Originating from Guangdong (Canton) in southern China, Char Siu has been a staple in Cantonese barbecue shops for centuries. It was historically a method to preserve and flavour pork, often using cuts like pork shoulder or pork belly for their balance of fat and tenderness. Over time, it became one of the “siu mei” (烧味) family of Cantonese roasted meats, enjoyed both in street stalls and fine restaurants.
Today, Char Siu rice is popular not only in Hong Kong and southern China, but also across Southeast Asia, especially in Malaysia and Singapore, where it has been adapted with local preferences — sometimes sweeter, smokier, or paired with pickled vegetables and rich gravies.
