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Stir-fried goodness from mom’s wok to Wong’s

 | December 24, 2016

Wong Kok at Lot 10 Hutong food court is not to be missed if you're on the hunt for authentic stir-fried Chinese dishes second to none.

FOOD REVIEW

chefcooking

No Chinese dinner is quite complete without a stir-fried dish served piping hot straight from the wok onto the plate. “Dai chow” dishes, the Chinese word for meat, fish or vegetables cooked over a high heat while stirring briskly, also makes its appearance on auspicious occasions like the Lunar New Year and weddings as it is largely perceived as the true definition of Chinese culture.

Honouring this cooking style is Chef Wong, who opened his own “dai chow” stall in the Lot 10 Hutong food court, called Wong Kok.

Francis Yeoh, Malaysian entrepreneur and boss of YTL Corporation, who officiated at the opening ceremony of the eatery, spoke highly of Chef Wong and related how the young man’s love for cooking blossomed at a very tender age.

“Wong’s mother was very popular back in the day for her amazing cooking. When Wong was about six years old, he followed her around and learnt from her; he learnt from the best,” said a beaming Yeoh.

Chili-crab

First up to make its grand entrance to the table was the all-time famous chilli crab. Prepare to get your fingers dirty as the portion is hefty. The crab meat itself was fresh and flaky, with a distinct but not overwhelming briny flavour that permeated the flesh and proved to be the perfect complement to the thick, rich sauce that dressed the shell and formed a sea of brilliant red on the plate the crab sat on.

salted-fish

Equally splendid was the steamed pork with salted fish that followed. A popular dish among many Chinese communities, the meat was delightfully moist while retaining a soft and tender texture that virtually melted in the mouth. A truly delicate yet appetising feast on its own.

Three-tiered1

Pulling out all the stops, Chef Wong served up braised yam and three-tiered pork next, a much loved dish among those in the Hakka community. It is also a must-have among all Chinese ethic groups during the Lunar New Year celebrations. Flavoured with the robust but familiar five-spice powder that lent its unique earthiness to the dish, the cuts of pork-cum-lard were succulent as were the chunks of yam that yielded to the touch yet did not fall apart when picked up with chopsticks.

friderce

Humbly signalling the end of the meal, was the famous “yong chow” fried rice that almost all Malaysians know and love. “There is no point trying to attempt the difficult things when you cannot do the simple things well,” Yeoh said, describing the fried rice that always marks the end of even the most elaborate of dinners. A dish made up of rice, chicken, long beans and scrambled egg, the simple fried rice when cooked with skill, is worthy of a Michelin star… or two.

What made Chef Wong’s take on this particular dish outstanding was the fair amount of “wok hei” – or char – that coated portions of the rice. To achieve this effect, the rice was vigorously fried in a sizzling hot wok greased down with either spring onions or other aromatics.

Overall Wong Kok lived up to its promise of being the ultimate “dai chow” kitchen in the heart of Kuala Lumpur, serving up true classics rendered by a master chef who certainly knows his way around the wok.

A definite stop for hungry shoppers and tourists when in the vicinity of the Golden Triangle.


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