Sunday, January 1, 2017

Wong Wok Chilli Crabs and Authentic Chinese Dishes @ Lot 10 Hutong

Billionaire Tan Sri Francis Yeoh and I share the same taste. Although I would very much like to write about the same taste of watches and cars we share, this time is about something that hoi polloi like myself can afford. We both love immigrant street food!

There is no food imaginable that this business mogul cannot get his hands on but yet, his heart is reserved for the old-fashioned Chinese hawker food more commonly known as 'dai chao' in Cantonese or 'big wok' food.
I think I have found THE ultimate sweet sour chilli crab!
After being introduced to Lot 10 Hutong's latest stall, Wong Wok,  I dream of its food day and night. Even by just writing this review, I salivate in gluttony. Their label as 'Chinese hawker food' does not do justice to them. Authentic Chinese 'dao chao' requires lots of skill and food know-how in order to capture hearts like Tan Sri's and *ahem* mine!
Wong Wok at Lot 10 Hutong
Immigrant Chinese and their descendants in Tanah Melayu were known to have toiled and scuffled during the olden days. Their strength, physically and mentally, is kept fueled by these Chinese cooking. Even when their descendants become powerful icons, such food not only is comforting to the belly but also holds memories of their childhood and early struggles.
Preserving heritage food
These dishes however have fused with other influences and have lost their authenticity over time. The thought of not being able to enjoy these authentic dishes spurred Tan Sri Yeoh into action to handpick the most original of stalls to be Lot 10 Hutong's participant. Not only will Malaysians and tourist be able to enjoy delicious original Chinese food in Hutong but also the gastronomic heritage will be preserved.
Lunch with Tan Sri Francis Yeoh
Wong Wok is helmed by Master Wong who has been engaged in the kitchen since he was six. As Tan Sri Yeoh's favourite chef, he is contributing to Hutong now with his signature dishes using authentic traditional methods of cooking.
Master Wong is Tan Sri's favourite chef
Choose your crabs! Only RM39.90 per piece for XL size
Wong Wok's signature Chilli Crab (market price)
Wong Wok's signature Chilli Crab won my heart the moment I had a taste of its sauce. The thickness of the sauce is just right and saturated with silks of egg which made it even more irresistible. Its tangyness comes from sour plum unlike other restaurants which use tomato paste. The balance between sweet, sour and spicy was so cleverly done that sparks mirth in my mouth. With man tau, the plate is surely mopped clean. Crab meat speaks of the freshness that Master Wong ensures.

Sang Har Sang Mee (Fresh Prawns and Egg Noodle) RM39.00
Sang Har Sang Mee is another impressive dish with lots of eggy goodness in the gravy and noodles. The prawn meat is springing with freshness while its oceanic flavour dissipates into the whole dish. The texture of the noodles are enjoyable with every bite.

Fried Crab Meehoon
Mere meehoon is transformed into a glorious dish of seafood sapidity with Master Wong's Fried Crab Meehoon. The noodles soak up the juices from the crustacean while its softness matches with the cabbages.

Pai Guat Wong (King of Pork Ribs) RM26.50
Pai Guat Wong is a spellbinding dish. There is no shortcut in preparing this dish as the meat is tenderized by repeated pounding by hand. The tenderness of the meat is a marvel. Every piece of meat is coated with a lip-smacking sauce that keeps you wanting for more. 

Gu Lou Yuk (Sweet and Sour Pork) RM23.50
The Gu Lou Yuk should also be one of your orders because of its texture. The pork is lightly fried to give it a fun crisp on the outside while still juicy and tender on the inside. The meat is then mixed with delicious sweet and sour sauce. 

Braised Yam and 3-Tiered Pork Belly RM23.50
Talk about sinful another time. The Braised Yam and 3-Tiered Pork Belly is heavenly. The neatly layered fat is the one that should not be missed as they just melt in your mouth releasing an aromatic taste that makes it all worth ditching the diet plan. 

Steamed Salted Fish and Minced Pork RM23.50
The Steamed Salted Fish and Minced Pork is a lovable dish with salted fish that truely reminds us of what the Chinese village folks like to prepare their dish with. This one is best eaten with rice to appreciate the savoury properties of the dish. 

Yeong Chow Fried Rice RM9.90
Those who like simple and regular favourites can try their Yeong Chow Fried Rice which is toothsomely studded with bits of lap cheong (waxed pork), Foo Yong Egg which is versatile with any dish and their smooth and gravy-laden Stir Fried Beef Hor Fun.
Foo Yong Egg (Seremban Style Egg) RM14.00
Stir Fried Beef Hor Fun RM15.00 (S) and RM18.50 (B)
I must applaud Tan Sri Francis Yeoh's efforts in preserving heritage food. Tan Sri Yeoh specially requested the stalls to maintain their originality in taste and cooking style. Hawkers may be a humble fare but with Tan Sri's support to unearth its value by placing them among the upper crust in Lot 10, our future generation will be able to taste how it all started.
Sister Evy and I with Tan Sri Dr Francis Yeoh
The many authentic Chinese heritage food collected at Lot 10 Hutong
Lot 10 Hutong
Lot 10 Shopping Centre,
Food Court Lower Ground Floor,
Jalan Bukit Bintang,
50250 Kuala Lumpur.

Opens 10am-10pm

www.facebook.com/lot10hutong