With Malaysia’s new authorities hanging within the stability, I discover myself gravitating in the direction of consolation meals for the previous 48 hours in anticipation of the outcomes. And what’s extra comforting than a plate of candy sticky, fatty char siew? The place higher than at Petaling Jaya’s holy grail of roast meats, TNR by Sean and Angie? 

It’s comparatively straightforward to identify the restaurant. Simply search for the signboard with an enormous pig with a fork in its mouth! Earlier than I get into the nitty gritty particulars of their menu, you’d have an interest to know that simply 10 minutes away in SS2/72, there’s one other Toast & Roast serving char siew as nicely and it includes a somewhat prolonged household feud. However that’s not why I’m right here— it’s all in regards to the char siu, in any case. 

The menu at TNR by Sean and Angie is somewhat intensive. In addition to their well-known char siew, you possibly can go for their siew yoke or the Hickory Smoked Rooster. Not within the temper for rice? You possibly can go for their fashionable Hakka Noodles or Wonton Mee to go along with your desired alternative of meat. 

You can too add on sides corresponding to Crispy Fish Roll, Sui Kow Soup or Pork Meatball Soup. A useful tip: Should you like your meat lean or fatty, it’s finest to tell the employees upfront to allow them to select the precise cuts for you.

What I attempted at TNR by Sean and Angie

As a substitute of my standard rice fare, I made a decision to change issues up by ordering their Hakka Noodle Premium Char Siew (RM12.20). Unable to withstand temptation, I ordered one other serving of their Premium Char Siew (RM7.60)— in any case, one can by no means have sufficient of their fatty barbecued pork. 

However even with two servings of the char siew, my gluttony determined it was not ample and I proceeded to order a small serving of the Siew Yoke (RM7.60).

In 10 minutes, the barbecued pork, crispy siew yoke and noodles arrived with a aspect accompaniment of pickled inexperienced chillies and the customary chilli sauce. At first look, the char siew had a red-orangish hue on the skin and this stunning shiny gleam (which I later found was attributable to caramelised sugar). The very sight of this fantastically dressed meat is undoubtedly capable of deliver even the strongest of man to his knees. 

In contrast to the char siew served on the famed Char Siew Yoong outlet in Pudu which is extra buttery and fatty by way of texture, the one served right here had a agency, shiny floor on the skin and tender on the within.

The flavours labored nicely collectively. The candy candy-like style from the outside, a superb chew from the meat and to not overlook, the fatty bits. Actually, it took all of me from popping slices of the char siew into my grasping mouth and chewing on the nice and cozy, candy juicy pork. 

The Hakka Noodles was a fairly simple dish. It consisted of boiled flat yellow noodles combined with gentle savoury soy sauce and lard oil earlier than being topped off with items of lard and spring onions. Make sure you toss the noodles together with the oil on the backside otherwise you won’t get to benefit from the flavours. 

Ah Leng Char Koay Teow: 43-year-old Penang hawker serves decadent duck egg char kway teow

The great factor about the noodles was that they had been springy and well-flavoured. Nonetheless after a few bites, I may really feel the lard oil coating my lips. Ultimately, I couldn’t end the noodles because it left me feeling extraordinarily greasy. Not an incredible expertise, or aftertaste.

I need to admit subsequent to its glazed good friend, the siew yoke appeared somewhat lacklustre and tremendous uninviting. Hoping that the style would someway win over its (lack of) look, I eagerly took a chew. Sadly, after having tasted among the finest siew yoke in Kuala Lumpur and Petaling Jaya, the one right here paled as compared. Positive, there was a crunch to it, but it surely was very faint and the meat was somewhat dry. 

Last ideas

I turned my consideration to the leftover char siew and had no points licking that plate clear. As I sipped on my Chinese language tea in hopes to do away with the greasy aftertaste of the noodles, I puzzled if TNR by Sean and Angie lived as much as its roast meat hype.

For the char siew, undoubtedly. Convey your complete household or your char siew-loving associates and order the giant plate of Char Siew (RM49.80) or in the event you dare, the 500gram or perhaps a complete kilo. It’s price each single calorie. 

And I’d recommend you skip on the roast pork. I missed the enjoyment of biting into spectacularly crispy crackling. Positive it had a slight crunch, but it surely was truthfully below seasoned and lower somewhat lean. 

Anticipated injury: RM13 – RM25 per pax

Bask in Malaysia’s 1st pork nasi kandar with 11 aspect dishes at Pumbaa’s