Like all the other foodies, we waited with bated breath once we heard news of the impending arrival of this KL institution (known as Restoran Oversea back in its hometown) on our shores. When it finally opened, there was a mad rush to get down there and a flood of mixed reviews, from critics, bloggers and even punters. We decided to wait for the hype, and the crowds, to die down before making a few trips to Oversea for a taste of their famed char siew (barbequed pork). As far as décor goes, it’s pretty standard Chinese restaurant stuff. Then again, we had our eye firmly on the prize. We ended up ordering the assorted barbequed meat plate ($30), which includes both siew yoke (crispy roasted pork belly) and of course, char siew. The former was just what the doctor ordered: Golden brown crackling with layers of fat and meat that proved irresistible when dipped into mustard and a touch of white sugar. As good as it was, it played second fiddle in the presence of the char siew, glazed pieces of pork so sticky we had to wrestle them off the plate. A charred exterior hid succulent porcine goodness. Is it every good as we remember from our trips overseas? To be brutally honest, no it’s not, but still pretty damn close. Other winning items include their homemade beancurd with a mushroom medley ($16) and prawns ($11/100 grams) done in a dark, sweet soy sauce. The latter runs on the steep side of things though. We’d also suggest the steamed egg ($12), a simple yet comforting dish with chunks of salted and century egg concealed in a silky smooth tofu-like egg base. Service too was a pleasant surprise; helpful but not overbearing, friendly and attentive. This Malaysian import’s got our vote.

Have you tried the char siu? It's one of I-S Magazine's 50 things to eat in Singapore before you die (2011).