ROAST DUCKKING @ Lot 10 Hutong

What caught my attention at Duckking was the glistening red skin of the roast ducks hanging in the glass case. Jimmy Liew, the owner was quick to point out that the bright scarlet hues on his ducks were actually from marinating them with a mixture of red vinegar and rose wine (“mui gwai lo”).

“Oh don’t worry, we don’t use synthetic colouring on our ducks, ever!” “I learned this from my grandmother, who used to apprentice under several great chefs in Zhongshan, Guangdong”, explained Jimmy. Needless to say, as a young boy, Jimmy loved hanging out in his grandmother’s kitchen where he picked up her recipes and culinary skills as his love for food grew.

Pretty ducks in a row

For many years, Jimmy’s love of good food remained just that – an indulgence of the senses. He developed his construction and renovation business and expanded to Brunei. Feeling that he needed a little diversion, an opportunity to divest into the F&B field rose when he partnered up with some friends in this venture. With restaurants in Selayang and Brunei, Jimmy’s homage to his grandmother’s roast duck legacy took form when Tan Sri Francis Yeoh, upon the recommendation from Hong Kong’s celebrity food critic, Choi Lan, urged Jimmy to set up stall in Lot 10 Hutong. And the rest, as they say, is history.

Jimmy’s Duckking Roast Duck counter in Lot 10 Hutong is indeed eye-catching and it’s true, the visual feast is just the beginning. When our plate of half a roast duck was placed on our table, it didn’t take us long to dig in and savour the succulent and tender well-roasted meat. Oozing delicate herbal juiciness, we had to order plain rice to mop up every bit of the jus and flavoursome duck.

We tried the Char Siu and Siu Yook (roast pork) and those were excellent too. Beautifully layered with fats and lean meat, they did not disappoint. If I have to file a grouse, then it has to be the chilli sauce – which I felt was too watery and a bit bland.

Besides duck and pork, we also tried the poached chicken and Jimmy’s signature Braised Duck Wings. The poached chicken was just average but the ginger dip was good. The duck wings, braised Teochew-style were well-flavoured with spices and dark soya sauce – I enjoyed them and it’s something I would order again, besides the roast duck.

Poached Chicken

Jimmy Liew

 

 

ROAST DUCKKING
Lot 10 Hutong
Lower Ground Floor
Lot 10 Shopping Centre
Jalan Bukit Bintang
50250 Kuala Lumpur

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WONG WOK at LOT 10 HUTONG

Lot 10 Hutong houses some of the best streetfood stalls and rightly so because Tan Sri Francis Yeoh personally handpicks them. The Managing Director of YTL Corporation, which owns Lot 10 Hutong regards them as “national treasures” as many of the dishes have been cooked from generations and have been delighting and satisfying food lovers for years.

Personally, I like going to Lot 10 Hutong – there are so many stalls with their famous offerings to choose from and all under one air-conditioned roof! Yes, variety and comfort to satisfy all cravings. It’s also the perfect place to take foreign guests to – the convenient, clean and comfortable premise is a big plus. Whenever we are there, we just want to order everything in sight – Kim Lian Kee’s Hokkien Mee, Jalan Imbi Pork Noodles, Penang Char Kway Teow, Ho Weng Kee Wantan Noodles, Soong Kee Beef Noodles, Kin Kin Chilli Pan Mee and that mouth-watering roast meats stall which always makes us pause and gawk. These are just some of our favourites in Lot 10 Hutong.

signage

Introducing… Wong Sifu!

And now, there’s another new stall that’s topping our list of favourites there – it’s Wong Wok! Opened just recently, Chef Wong (known fondly as “Wong Sifu”) was personally selected by Tan Sri Francis Yeoh for his excellent renditions of all Tan Sri’s favourite “dai chow” dishes. In a recent lunch for the media hosted by Tan Sri Francis Yeoh, Wong Sifu cooked up a storm of some of his signature dishes.

trio

stall-collage

 

Wong Sifu loves his seafood and he does them well so it wasn’t surprising that the first 2 dishes that were served revolved around crabs. His Crabs Meehoon and Chilli Crabs hit all the right spots. In fact, the Chilli Crabs were so good we had to order extra plates of toasted Hainanese bread to mop up all the gravy! The sweet, sour and spicy flavours were perfectly balanced and the gravy made smooth and silky with addition of eggs cooked just right. Of course the good-sized crabs were truly fresh, having just been selected from a basket of live ones.

chef

meehoon-crab

Crab Meehoon

chilli-crabs

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Chilli Crabs (presently at a promotional price of RM39.90 for 1 XL-size crab)

Wong Sifu developed his culinary talent and skills from his mother’s kitchen from the age of six. By age seven, he was already his mother’s capable assistant whenever she cooked festive feasts for their village! Most of Wong Sifu’s signature dishes stem from traditional influences from his family which explains the endearing comforting flavours.

king-ribs

Pai Kuat Wong (RM26.50)

kau-yook

Braised Yam with 3-Tier Pork (RM23.50)

steamed-pork-w-salted-fish

Steamed Pork with Salted Fish

The Pai Kuat Wong (King Pork Ribs), Sweet & Sour Pork, Braised Yam with 3-Tier Pork and Steamed Pork with Salted Fish all ring with authentic flavours from his childhood era. Not many eateries are able to serve these dishes with authentic tastes and I’m so glad Wong Sifu captures those intrinsic culinary elements. Those dishes tasted exactly like what I used to eat, growing up in Ipoh.

sweet-sour-pork

Sweet Sour Pork (RM23.50)

Just to highlight the intricate processes that go into a seemingly simple plate of Sweet Sour Pork: every piece of meat has to be pounded and stretched before being rolled up, seasoned, battered and deep-fried before being tossed in the well-balanced sweet-sour sauce. The accompanying chunks of cucumber, pineapples and capsicums had been pickled so that they blend in perfectly with the sauce.

fu-yong-egg

Foo Yong Egg (RM14.00)

Wong Sifu’s version of the plain-looking Foo Yong Egg was served with crisp raw lettuce leaves and we ate the tasty omelette wrapped inside the leaves. This was exactly how I used to eat this at home many years ago when my mother glamourized the simple omelette!

fried-rice

Yeong Chow Fried Rice (RM9.90)

Rice and noodles dishes are also Wong Sifu’s forte. Check out his Yeong Chow Fried Rice, Sang Har Sang Mee and Stir-fried Beef Hor Fun where flavours are spot-on and more importantly, there’s sufficient “wok-hei” in these dishes.

sang-har-meen

Sang Har Sang Mee (RM39)

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Stir-fried Beef Hor Fun (RM15 small/RM28.50 large)

 

We have since gone back again to have the crabs and noodles dishes and Wong Sifu has dished out the same tastes without any compromise on quality.

 

WONG WOK
Lot 10 Hutong
Lower Ground Floor
Lot 10 Shopping Centre
Jalan Bukit Bintang
50250 Kuala Lumpur

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