Restoran Wong Mei Kee — Restaurant in Kuala Lumpur

Siew yoke (roast pork belly) is exceptional although it is pricey. Roast chicken and char siew are decent, but there are objectively better ones to be had elsewhere.

The initial skepticism for the food stems from the disconnect between the glowing reviews and what we experienced whilst making our way there. The coffeeshop is situated in a seemingly run-down part of town, the name doesn't sound special (and a bit girly), the crazy long queues during meal times, the old musty coffeeshop, and the non-smiling uncle wielding a fierce-looking cleaver.

And then we took our first bite. And then another. And then we turned around to look at the uncle, we saw Andy Lau behind the counter, expertly chopping up the next batch of siew yoke. The more we ate, the more handsome the uncle became.

Such is the magic of the siew yoke.

This being my third time here in 2 years, I can confirm that the quality of food and the skill of the uncle is consistent. The skin is crisp, light, and flavouful. The balance between the fat and meat is remarkable, without one overpowering the other. The meat itself carries a tiny whiff of the porky smell which enhances the flavour rather than cause nausea to those who are more sensitive to the smell. This siew yoke is really deserving of the glowing reviews and official accolades (we happened to be there when Michelin presented him with the 2024 award - first time I've seen uncle Andy Lau pose for a picutre and smile).

There are a few blogs written about Wong Mei Kee that talks about the preparation, the "procession", as well as his philanthropy.

Couple more tips for first-timers: Try to reach by around 11.15am. The ladies will usually start taking orders from 11.30am, and there will already be a number of people/groups. The queue clears fairly quickly, but be prepared to wait 30-40min before the food arrives.

The stand-out is the siew yoke, but the chicken and char siew aren't bad either. The salted vegetable soup is prepared by a relative of the uncle - can...

To be honest, the only thing that is great is the crispy pork (siobak) only. Other than that just normal. Chasiew and chicken is normal. Sayur asam pretty normal too. I have to say the crispy pork is one of the best I've ever taste.

Now to the madness point I know this is in michelin guide, so I did expect queuing. I was there 10.40, got the number 1 "queuing number". Why i put the quote marks? Because it doesn't mean you will be the first to order even served. I actually ask the other customer to let me to the front because I hold that number 1, and thankfully all the customer did gave me the way. When i reach the order spot, the lady simply said, that number just your table number, not queuing number. Okay, i don't care and ordered. Ordered exatcly at 12.00 o'clock, and I can see the food was already in the stall even before 12.00. I still need to wait until 12.51 to have the food served to my table. And the craziest part is, the other table that absolutely order much later than me, got served first. Not only 1 table, but many. I was just 2 persons order, while the other table is more than 7 people. Even their tabao (take away) already done. Hope that crispy pork taste can really save your business.

Does michelin really rate food stall just because of taste only and not even consider the service?

One last thing is, since i sat beside the cashier and order spot, i could see that there was no repeat customer. They were all new customer, means nobody willing to comeback if the service is not even proper. How do I know that they are new customer, because all of them keep asking the same questions about the menu. Not even one person can order right away like a regular customer.

Will I comeback? Absolutely no. Will I recommend? Yes, but definitely for once only and...

Came here with my husband on a Friday afternoon. We reached here around 12.18pm and the food arrived at 1.45pm. I thought the wait was because it’s a Friday but when we were talking to another customer who is a regular there, apparently it’s always more than an hour wait and sometimes on the weekends it’s more than 2 hours. I was genuinely shocked because I have never in my entire life waited for more than an hour for a chicken rice. I seriously wanted the food to be so good that I will forget about the long waiting time. But sadly it didn’t do that. We ordered the char siu +siew yoke and roasted chicken and it costed us around 79 ringgit which is pretty steep I would say.

The roasted chicken tasted ok but leaning towards good, was succulent and tender but was cold. The siew yoke was good, very juicy and tender, Not too salty and had a good balance of fat and meat but somewhat everything except the rice is cold. The char siu was a waste of money. Tasted like just sweet soy sauce and the meat was dry and somewhat tough and again cold!! Because everything was cold, I felt nauseous after having just a few pieces of the meat and chicken. Rice was fluffy and well cooked but lacked the real chicken rice flavour.

Overall I would say the food was ok. Definitely not going to come back again as it left nothing memorable that wanted me to come back more for. I see that the other customers are willing to wait so long so probably they liked it. But it was a no for me. I’m a foodie and I appreciate well executed dishes. Even my husband who usually is easily satisfied when comes to food told that he wouldn’t come back again. He loved the siew yoke though. So that’s my honest opinion.

Maybe everyone should try it at least...