Char Siew ‘Chap Fan’ | JoinMe - Food Review Malaysia

There are two popular Char Siew rice in Melaka, one at Jalan Bunga Raya and another at Batu Berendam. Even though they are basically selling the same thing, their style and business hours are totally different. The one at Jalan Bunga Raya is famous for their fatty Char Siew and only opens during the day, while the one at Batu Berendam sold in Chuen How restaurant is the leaner type and previously they only open for dinner. Now they are also open for lunch from 10am onwards until 10pm. Chuen How’s Char Siew is the one I am going to show you and it was surprisingly very very delicious, one of my most memorable eats in Melaka. Anyway, you won’t find a lot of information about this Char Siew online so if it wasn’t for my friend’s (a Malaccan) guidance I wouldn’t know about it. And since this is at Batu Berendam it was quite a drive from the town center, but man was it worth it! Chuen How is basically a ‘chap fan‘ (economy rice) restaurant and most of the customers are locals comprising of the working people and families who take away packets of packed rice for dinner. Besides the Char Siew, the assam fish is equally popular. The sourness and spiciness are very strong but in a good way that it opens up your appetite nicely. Price wise it is as common as any other ‘chap fan’ stalls you will encounter. My main objective was to try the Char Siew hence I had a plate of rice with a mix of extra Char Siew and roast pork. Since I was there even before they started selling, I was one of the first in line to get served. The food tasted fresh and the best thing is the warmth the meat oozes, you can taste the difference compared to those that are already hanging cold for hours. It also sports quite a unique look for Char Siew, as it is thinly sliced like strips of dried BBQ pork (‘yuk gon‘) instead of being chunky. The Char Siew had been chopped up so you might not be able to see the original shape. Despite being lean with minimal fat, it is quite tender and there is a slight crisp on the outside. I tried a lot of Char Siew but nothing like this before, really special and tasty – not too sticky nor too tough, almost perfect! The only complaint I have is the rice, which was overcooked and felt sticky.



Restaurant at:Char Siew ‘Chap Fan’ @ Chuen How Restaurant, Batu Berendam @ Batu Berendam



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