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2012-12-11
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This "heritage gourmet village" brings together street food from specially selected hawkers and vendors who have thrived throughout KL, Ipoh, Penang and Singapore for decades. Our first stop at Lot 10's much-hyped, non-halal food court was the kiosk of Ipoh Nga Choy Chicken, a 32-year-old business. The chicken rice, kampung chicken & liver were satisfactory, but not the best we've ever had. There must be more flavourful chicken and more lip-smacking rice elsewhere. Most of the high-profile sta
This "heritage gourmet village" brings together street food from specially selected hawkers and vendors who have thrived throughout KL, Ipoh, Penang and Singapore for decades.
Our first stop at Lot 10's much-hyped, non-halal food court was the kiosk of Ipoh Nga Choy Chicken, a 32-year-old business.
The chicken rice, kampung chicken & liver were satisfactory, but not the best we've ever had. There must be more flavourful chicken and more lip-smacking rice elsewhere.
Most of the high-profile stalls were closed by the time we arrived for dinner, but luckily, Hon Kee Famous Porridge from Petaling Street still had potfuls of porridge left.
This was the first time we've ever had porridge with raw fish. We didn't know we were supposed to throw the fish into the porridge and let it cook, so we ate it sashimi-style, taking a slice with every spoonful of porridge. Still, we loved how it tasted _ this was our favourite for the evening. Oh, and the side dish of fried pork intestines was sinfully crisp.
Singapore Hokkien Prawn Mee. Despite its bland appearance, it wasn't bad at all; scoop it up with the fresh, sticky-sweet chilli sauce and it's actually rather addictive.
We also sampled the siew bao, pineapple tart and salted egg tart from Mr Siew Bao, which uses a recipe from the reputedly well-known Seremban Kee Mei Siew Pow. Tasted all right, but we were probably too stuffed by now.
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