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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.

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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#burpple #eatdrinkkl #klfood #klfoodie #burpplekl #eatdrinkmy #pjfood #malaysia #malaysianfood #instafood #musteatinmalaysia #grabfood #foodpanda #petalingjaya #hungry #malahotpot #localfood #malaysiafoodie #eatnowkl

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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#Weetseats #klfoodies
#sgfoodies #kleats #malaysianfood #foodstagram #burpple #Sgfoodporn #klfood #roastpork #siewyuk #wongmeikee #liveauthentic #foodbeast #eeeeeats #eatfamous #feedfeed #dailyfoodfeed #onthetable #instapassport #aroundtheworldpix #ig_malaysia #igerskualalumpur #instakl

Ostrich is quite commonly used in South African cuisine and is usually cooked as a steak fillet served with traditional European or African sides.
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The ostrich fillet here was served with a side of wilted spinach, carrots and pap, a cornmeal preparation quite like mashed potatoes. The ostrich fillet was tender, but so much so that you would not easily differentiate it from beef. The meat was cooked medium rare which is how you would want it. The texture of the meat was more tender than beef but had a gamier aroma. The dish was served with a braai sauce, a South African barbecue seasoning.
💵 RM68.00 / serving
💫 4 / 5
📍 #OutOfAfrica
#OstrichSteak #Ostrich
🍽 #SouthAfricaCuisine #SouthAfricanFood #Braai #StreetFood
📷 #GoodFood #Burpple #BurppleKL

On the overpriced side, four wings costed RM14.00. The colour of the roast appeared to be quite nice, but sadly the inside was not juicy, hence the marination taste was emphasised more than the taste of a delicious appetiser.

The chilli sauce that was provided was a tad too spicy for me, and it kind of reminded me of chicken rice chilli sauce. Not exactly my most preferred dipping sauce for BBQ stuff.

One of the must-eat hawker food in Kuala Lumpur is this Fried Hokkien Mee. The touristy Jalan Alor may have a few restaurants selling this, but I chose this one only because the mobile stall at the corner of the road was not open.

At RM9.00, a plate of freshly-cooked noodles was served to me. The “wok hei” was passable, with some bits of fried lard found within the dark sauce coated udon noodles.

I suppose the greatest highlight of this particular dish, for me, was actually the two pieces of shrimps that were almost as big as the thickness of a strand of udon noodle. Beat that!