Roast Duck King

Ten years ago, I had my first taste of Duck King in Petaling Jaya and I vowed to return for more. But before I could do so, the restaurant was relocated. For many years, I have been searching for the same royal crisp and tenderness but to little avail until I learnt about Lot 10 Hutong's duck stall. So this is where Duck King has been!

Roast Duck King at Lot 10 Hutong

Elated, I rode on the MRT and let its exit lead me right to Lot 10 Hutong's entrance. And there it is! 

I just could not wait to sink my teeth into some duck meat (talk about being carnivorous!) It was during that overdue visit too that I found my Cantonese pride gleaming as shinily as the ducks' roasted skin. The owner, Jimmy Liew, cooks his ducks with a recipe handed down by his grandmother who hailed from Guangdong.

Mr Jimmy Liew inherited the unique recipe from his grandmother

To get the best meat quality, Liew gets his supply of poultry from selected farms and will only accept birds of a certain weight. His grandmother taught him to combine red wine and other potent herbs to produce that one-of-a-kind taste. He also inherited the skill of roasting with air filled in the duck for that ultimate crisp.

Liew ensures every duck sold is of quality down to the littlest detail

Half roasted duck RM46.00

Its signature dish, the roasted duck, arrived in an appetizing colour and half immersed in clear pinkish gravy. For ducks, the breast is most sought after because of its meatiness. The skin crackles softly before the teeth reach tender meat. The gamy meat is replete with flavour from herbs and spices. Liew attested to that by revealing that the ducks are marinated overnight before roasting.

That piece of bliss eaten with fragrant rice and chili sauce

Their selection of pork- the char siew and siew yuk is commendable. The char siew is made of melt-in-your mouth material! Prepared in thick and dark sweet sauce, the belly is worth ignoring all the sins. 

The siew yuk is marinated till pinkish and has a neat layer of fat between the leans. Capped with a crust of crispy skin, this dish makes an indelible impression.

BBQ 2 combo RM28.00
BBQ 3 combo RM36.00

I am happy with my lunchie

Just look at the ruby colour of that meat

The combos also come with noodles and rice. The noodle is delightfully al-dente. Doused in dark seasoning, this is easily my choice of lunch at any day.

BBQ 2 combo noodle RM17.00

Seek pleasure also in their braised chicken duck wing and braised toufu. Take away and keep it overnight for the flavours to seep in even more. And of course, it makes a great supper choice.

Signature stew braised duck wing RM7.50

Enjoyment continues with the signature stew braise duck wing

Their poached chicken or pak zham gai deserves a thumbs up! You can tell that this dish has some techniques sprinkled into it to have the meat come out smooth and springy. Have it with the ginger blend and remember to savour the savoury gravy that inherits the sweetness of the chicken meat.

Drumstick 1/4 special poached chicken RM29.00

Duck King stall at Lot 10 Hutong

Roast Duck King

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 

Hock Kee's Fook Chow Red Wine Mee Suah @ Lot 10 Hutong

Before leaving Fook Chow, China, Madam Gong's mother recieved a jar of her mother's Fook Chow red rice wine as a goodbye gift. Forever separated from her family ever since, cooking the Fook Chow red wine mee suah was how she relived her memories of her origin. The love for her home translated into mastering not only the art of making red wine mee suah (rice noodle) but also other Fook Chow dishes.

Cooked with chicken, its broth is certainly appetizing

Madam Gong who inherited the recipe of Fook Chow dishes from her late mother

Getting good Fook Chow red wine mee suah usually involves travelling to Setiawan Perak. It is a must have dish when you visit that part of Malaysia. Travellers to Pangkor and Lumut would also be recommended to make a lunch or dinner stopover at Setiawan because the dish is rare anywhere outside that town. Now, it is here in Lot 10 Hutong!

The mother-daughter team, Madam Gong and Jeassy

Hock Chew Claypot Red Vinasse Chicken Mee Suah RM15.00

Although unabashedly in bright crimson, the aroma of the Hock Chew Claypot Red Vinasse Chicken Mee Suah is the harbinger of its arrival. Simmering in a claypot, I could not stop taking whiffs of its smell, redolent of red vinase a.k.a. red wine. I cannot help but keep stuffing spoonfuls of the scrumptious soup into my mouth during intervals of slurping up my mee suah. The fermentation of the wine naturally balances sweetness and sourness. When cooked with chicken, the broth is appetizing in a special way. Ginger tactfully boosts the fragrance of the pot of soup. Parents can be rest assured that the dish is safe for children as there is no alcohol content in it. In fact, it has its own nutritional values too.

Guess what, this Red Wine Mee Suah sells out during lunch time! 

The dried thick and thin mee suah can be bought here too

Deliciously red, but it won't wait for you whole day. It sells out fast.

Hock Chew Dried Mee Suah RM10.50

As a wholesaler of mee suah, Hock Kee has lots of opportunity to vary their mee suah menu. While usually mee suah is immersed in soup, they have theirs seasoned in dark sauce too. Observe the al dente texture of the Hock Chew Dried Mee Suah. Accompanying the strands of noodles are home made tau fu pok with filling.

Hock Chew Red Vinasse Pork Rice RM11.00

I surrender to the Hock Chew Red Vinnase Pork! This dish sent me to cloud nine. Pork cutlets glisten with a coat of thick red wine sauce. Pop one in the mouth and close your eyes to savour the smokey hints of red wine flavour embedded in the meat.

Their red wine pork is divine!

Home-cooked Braised Pork Rice RM13.00

The dark sauce gravy of the Hock Chew Braised Pork  is too good to not be eaten with rice. The savoury seasoning of the tender meat is perfected with generous amounts of garlic. Definitely makes a satisfying lunch for me.

Hock Chew Peanut Soup RM5.00

Now the Fook Chow Peanut Soup is a rarity that is usually only made for home consumption. To make it even more uncommon, only in kitchens of Fook Chow families. For RM5.00, we can now enjoy the nutritious dessert boiled with peanuts, longan and red dates. This bowl of traditional Chinese dessert is soothing and calming with chunks of peanuts to munch on. 

Madam Gong's pot of peanut soup is limited everyday

Hock Chew Fish Ball Soup (4 pcs) RM9.00

You most probably have eaten fishballs with meat filling and thought it is a luxurious version of fishball. Little did we know, it is a Fook Chow clan heritage! Each fishball is springy and envelopes a bit of minced pork with tasty broth inside. So be careful not to spill the soup when you bite!

If you see fishball with meat filling, it is the Fook Chow style

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 

Porco Macau Pork Chop Bun @ Lot 10 Hutong

There is a bun that is so delicious that it has become a trademark of Macau. My first encounter with that iconic bun was when I visited the country back in 2010. Since then, my attempts to revisit those flavours involve just as much effort as buying a plane ticket. Thus, I had to put my craving for the pork bun on hold...UNTIL NOW! Thanks to Lot 10 Hutong, the famous Macau Pork Bun is in Malaysia, right here in the heart of Kuala Lumpur.

Me having my Pork Chop Bun in Macau

Lot 10 Hutong has specially selected Chef Yoke who mastered the skill of making the Pork Bun when she was in Macau. This bun is a marriage of the Portugese and Macanese culinary heritage which gave me a lasting impression from the first bite I took of it seven years ago. My search for that craving officially ended when I discovered Porco Macau Pork Chop Bun.

Excited that Lot 10 Hutong brought Macau's heritage food to Malaysia

Macau Milk Tea RM5.90

Before digging in to the star of the day, I soothed my throat with a good brew of milk tea. Using evaporated milk and syrup, the Macau Milk Tea is silky and sweetened just right for a refreshing treat especially with ice!

Macau Pork Chop Bun RM15.90 (set) RM13.90 (ala carte)

The simple union of two pillowy soft buns and a piece of pork without unnecessary garnishes and condiments packs a punch. The bread is laced with a thin layer of butter and toasted to a light crisp outside while maintaining softness inside. Be ready when you bite into the pork as the tender piece of meat, marinated thoroughly with rice wine, brandy, spices and other secret ingredients, will blow you away! A little heads-up though, consume while still hot as cooled buns will shrink its delectability.

Finally! I met Macau's Pork Chop Bun again!

Chef Yoke's preparation to make the piece de resistance tender involves no artificial tenderizer. Instead, meat is pounded with a mallet to release the meat from tight fibers. Bona fide physical strength is required to make the texture of every piece of meat a little blessing in the mouth. No shortcuts! After the meat is infused with flavour, it is deep fried until beautifully caramelized resulting in a thin crisp outside and a juicy joy inside.

Tender, well seasoned and beautifully caramelized

Chef Yoke is very particular with the ingredients used to marinate the meat. At the glass window of her stall, you will notice bottles of the premium soy sauce Chef Yoke uses are proudly lined up for display.

Chef Yoke learnt the art of making the pork chops from its origin in Macau

Macau Pork Chop Noodle RM15.90 (set) RM13.90 (ala carte)

Delicious!

The toothsome strands of their Macau Pork Chop Noodle deserves praise. The noodle is springy with scrumptious seasoning well distributed in the bowl. Its taste is akin to the wantan noodle, only better. With pieces of pork chop slotted between intervals of having the noodles, you are on your way to satisfaction. However, there is no need to dip the pork in the noodle's gravy as both are already intensely marinated. Some opine that it may be too salty eaten that way.

Macau Pork Chop Rice with Egg RM15.90 (set) RM14.90 (ala carte)

If rice is your choice of carbohydrate, the Macau Pork Chop Rice will delight you with a sunny side up cooked so perfectly that you might not have the heart to pop the yolk! Served with a whole bowl of curry for that gravy-licious contentment!

Macau Curry Fish Ball RM6.90

Ka lei yu dan (curry fishball) is one of Macau's and Hong Kong's the favourite street foods as always screened on TVB dramas and HK movies. Now you can find some good Macau Curry Fish Ball here too! The bouncy and succulent fishballs are basted with curry of good thickness and spiced sufficiently.

Only the selected ingredients used by Chef Yoke

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

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