Source of heat (or fire, as the Chinese would put it) aside, it is the skill that perfects a roast. One look at the result and I was amazed at how well the slices of pork belly looked. Every surface was equally cooked (one can tell from the consistent shade of burgundy on the pieces of meat) and burnt edges were minimal. Of course there are those who prefer the charred bits for crunch and aroma but in terms of skill, I guess it is technically more challenging to keep the char siew tender yet unburnt than to produce a melting soft texture with a carbonized exterior.
The lean cut.
When it comes to KL-style wanton mee, the emphasize has always been on the thick, sweet dark soy sauce which customarily defines a good bowl of gorn low meen. In my humble opinion, it is the lard oil that fuels the taste. Here, one can expect lots of it, complete with those crunchy fried bits. Great indulgence.
The stall cooks up an impressive array of dishes despite the rather limited space. There's also a magic pot that stores Teochew-style braise of innards and eggs. Though not the best that I've tried, the intestines, which came soft and flavourful, were good.
I should complement the condiment of coarsely chopped garlic and ginger as well. Served with coriander and a dash of sesame oil, it was really tasty.
Conveniently located along the main road and just next to a wet market, it's a favourite among the lunch crowd. With another famous siew yoke stall just some metres away, I don't see why I need to travel all the way to town for a good piece of meat on those carnivorous yet lazy days aka everyday.
A good find that's worth alerting fellow babitarians.
正 宗 炭 烧 (Authentic Charcoal Roast)
Taman Kok Doh Hawker Centre
Taman Kok Doh, Segambut
51200 Kuala Lumpur