Food and history a delectable combo at Lot 10 Hutong

The “wok hei” is important for that smoky char kuey teow texture.

Lot 10 Hutong is an outstanding food court offering Malaysian food to tourists smack in the middle of tourist haven Bukit Bintang.

Inspired by the foodie streets of Hong Kong, the entrance features boards that list the names of the stalls inside. Lot 10 shopping mall doesn’t just get various types of Malaysian hawker food under one roof, but imposes a strict selection process.

Its gourmet heritage village’s official website states that “a track record that dates back at least 40 years and a brand identity that is instantly recognisable is the minimum criteria for any brand to be included at Lot 10 Hutong”.

If you’re a tourist and it’s your first time visiting Hutong, it’s easy to get lost in the maze and be unsure of which stall to buy your food from.

To make it easier for you, here are five must-try dishes:

The dark soy sauce makes this dish magic.

1. Kim Lian Kee signature hokkien mee

Hokkien mee is arguably the most beloved noodle dish in Malaysia and Kim Lian Kee is the restaurant that invented this national treasure nearly a century ago.

It began with Wong Kim Lian migrating from Fujian, China in the early 1920s, equipped with noodle-making skills and yearning to create a better life for his family.

After arriving, he began selling fresh handmade noodles and in 1927 he created the iconic charcoal-fried noodles with dark soy sauce. When a customer asked for the name, he simply said “Hokkien Mee.”

The stall in Hutong retains the recipe and cooking method of the original Hokkien Mee, stir-fried using charcoal fire upon order to ensure it is hot and fragrant when served.

You get to choose the meat to accompany your wantan noodles.

2. Ho Weng Kee BBQ pork wantan noodle

In 1930, Ho Weng, a Chinese immigrant from Guangdong started a stall in Petaling Street selling noodles made with his family’s secret recipe.

Fast forward to the 21st century and wantan noodles are a favourite Chinese dish worldwide, with each country’s iteration differing slightly from the original Guangzhou variety.

At Ho Weng Kee, you get to pick the meat to go with your wantan noodles and dumplings, from the tried-and-true barbecued pork (char siu), braised pork rib, beef stew to roasted chicken drumstick.

The original Ho Weng Kee in SS2, PJ, ceased operations in 1992, leaving just this stall in Hutong as the only refuge for aficionados of the legendary original wantan noodles.

Add a duck egg for that rich char koay teow taste.

3. Penang famous char kway teow

The “wok hei” (heat from the stove) of the char kway teow here is so strong it keeps you coming back for more of that smoky flavour. Originating from the well-known Madam Koay of Jalan Perak fame, the “Penang famous fried kway teow and prawn mee” stall is run by her nephews, using her much-guarded sauce recipe.

You can expect large juicy prawns with your char kway teow. Order it cooked with a duck egg for a richer taste.

The scrumptious result of combining a couple’s tastes.

4. Kin Kin chilli pan mee

Chances are you’ve heard of Kin Kin chilli pan mee. It was invented by restaurant owner Tan Kok Hong and his wife in 1985. It’s a combination of the two things that they love – him all things hot and spice while she prefers her egg poached and runny.

They began selling their creation, a masterful combination of handmade pan mee, dried chilli, minced pork, crispy anchovies and potato leaf soup on the side, from a makeshift stall in Chow Kit.

Not to be outdone, Singapore has its own version of hokkien prawn noodles.

5. Kong Tai Singapore hokkien prawn noodles

Unlike Malaysia’s hokkien mee, its Singaporean cousin is made with a lighter sauce concoction, resulting in a light brown noodle dish.

Started in Singapore in the 1970s by David Low, Kong Tai specialises in Singapore hokkien prawn noodles with big, juicy prawns, fried oysters and omelette.

Lot 10 Hutong Food Court
Lot 10 Shopping Mall
Bukit Bintang
Kuala Lumpur
Daily: 10.00am – 10.00pm

This article first appeared in uppre.com