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Had the chance to try Datuk Wong roast pork and it was amazing! Crispness of the skin and the fattiness of the meat burst like flavour crystals when you chew on it. The sauce from the meat goes well with rice. One plate is not enough.
Watching Datuk Wong cut his meat to great proportions was nice to watch. The size is really quite right.
Do queue early as they sell out fast and servings take long. Check out the back alley where the good pork is made.
The prawns are chunky (would be better if they clean the inards) but there’s an aftertaste due to not thoroughly clean (for some sensitive eater)
Roasted pork (siew yoke/ sio bak/ 烧肉) ranks as one of my favourite dishes and I’ll go all out to try a good version of it. Finally made my way down to Pudu to try this legendary place.
Wong Mei Kee is touted as one of the best roasted pork places in KL. It’s colloquially known as Datuk roasted pork as its owner has been conferred a Datukship. Datuk Wong is the man behind the show where he does almost everything himself from marinating to roasting to chopping the meat. Diners wait patiently for the food to be served at 12.30pm.
I was thoroughly impressed by the roasted pork (RM 17/ person). It was roasted in charcoal. The crackling was spectacularly crispy and there was a good fat to meat ratio. It was amazing how the meat remained so tender, flavourful and moist. Servings were rather generous as the roasted pork was cut into thick chunks. I chowed down the whole plate with much delight.
Wong Kee’s version has the perfect meat-to-fat ratio, thin crisp skin and paired with the tender meat. ** Shop only starts selling at 12:30pm. Expect a waiting time of an hour, or perhaps drop by closer to 2pm to skip the lunch crowd!
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In Pudu area, Hee Lai Ton is one of the more consistent restaurant that served good quality chinese food. Most of the dishes are nice and environment is comfortable. When we are not in the adventorous mode to explore new places, Hee Lai Ton is one of our choice for dinner. Price: For dishes in the picture for 5 pax, RM30 per pax, Food: 8/10
Even the front desk at Element Hotel have me a thumbs up when I asked “Hows the Pudu roast pork?”
So of course I had to try it.
This cost me RM$19. The rice was nice enough. The garlic chilli too.
The pork had a crispy coat, with a good fat-to-Meat ratio. Even when there was less fat, the meat wasn’t tough. My only complain would be that intense sweet/salty sauce over it. Would have preferred the option of having it on the side.
Still, Glad I came by, although it wasn’t as much of an eyes rolled back experience like I had at Mr Joe’s Crispy Pork in Bangkok.
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San Peng has always has a reputation as being one of the best Kai See Hor Fun in Kuala Lumpur, with its rich and light prawn broth and delicate kampung chicken served on the side. However, a recently learned protip is to add on chicken liver served with the broth. What happens is it changes the textures of the chicken liver with the warmth of the soup, giving it one of the silkiest textures you’ll ever try. Definitely a way to level up your hor fun.
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💵 RM6.50 / portion
💫 8 / 10
📍San Peng Kai See Hor Fun
