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 Chicken wings from the Hong Kee Cantonese roast stall, which cost RM5.00 per piece. I also ordered a bowl of rice to eat with the chicken wings.
This Chicken Wing is a classic style of Cantonese roast chicken. The chicken wing is golden-brown, achieved through a roasting process, involving a sweet glaze (like honey, maltose, or a combination with soy sauce and spices). The meat inside is expected to be tender, juicy, and moist, a result of a careful brining and roasting process.
The chicken wing from Hiong Kee belongs to the rich tradition of Siu Mei (燒味), which literally means "roast flavor" or "roast meat" in Cantonese.
Ancient Roots: Barbecue and roasting traditions in China are ancient, with historical evidence of controlled fires and hearths being used hundreds of thousands of years ago. However, the specific Cantonese style of roasting meat—which includes techniques for preparing roast duck, roast goose (siu ngo), and char siew (BBQ pork)—can be traced back to the Guangdong province in Southern China.
The Trade Hub Influence: As Guangdong was a major trade hub via the Maritime Silk Road, scholars believe Siu Mei was developed by incorporating different ingredients and spices influenced by Arabian and Indian traders.
The Diaspora: The tradition of Siu Mei spread widely when Cantonese people migrated to places like Hong Kong and Southeast Asia (including Malaysia) after the fall of the Qing dynasty in 1911. They brought their unique roasting techniques and recipes with them.
A Hong Kong Staple: During Hong Kong's industrial boom in the 1950s and 60s, Siu Mei rice became a staple, affordable, and quick meal, popular with everyone from laborers to executives.
Modern Day in Malaysia: Today, Cantonese Roast stalls like Hiong Kee continue this legacy, perfecting traditional techniques. The chicken wing you describe is a smaller, often faster-cooking, version of the larger Cantonese roast chicken, making it a perfect, highly sought-after item for individual sale in a hawker or kopitiam setting.
The emphasis on high-quality roasting, resulting in both tender meat and crispy skin, is a direct continuation of this centuries-old Cantonese culinary art.
