Monday, November 16, 2009

Hutong @ Lot 10


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.


Since the bak kut teh, Hokkien mee, popiah and beef noodle stands were all shut, we checked out some kiosks that we might have otherwise skipped. The Georgetown, Penang outlet had quite an array of choices, ranging from Hokkien Prawn Mee to Penang Rojak.


Their Hainanese Roti Babi was an artery-clogging creation that would have tasted as terrific as Yut Kee's if only they had been more generous with the stuffing.


The char kuey teow was full of the essential wok hei, but kinda lacking in the cockles, prawns and other ingredients that would have made it more enjoyable.


Singapore's contribution to Hutong is Kong Tai, which attracts a pretty long queue despite having only two items on their menu.


Their fried oyster omelette looked pretty appetising, especially with the plump and juicy oysters. Would have been better if they had used more egg and less flour though.


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.


Yam and potato balls that might have sat on the showcase for too long.


Average-tasting yao char kuey and tau foo fah.


Hutong,
Lot 10.

24 comments:

  1. Must definitely pay their food court a visit the next time I'm in Sungei Wang. The chicken rics business is as old as I am! *ROFL*

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  2. hmmm, a less than rave review of the place.... maybe it lacks the grime and grease their original counterparts have accumulated over the years that add that extra flavour. char kueh teow with no cockles? aiyo, why even bother.

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  3. those are the two most magical words in KUL dining... non-halal. haha! will try this week. the run up articles in the papers were certainly wax lyrical about the decor... mentioning things like sedan chairs and all, but let's see how it goes.

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  4. thanks for the 'test run' of the place. certainly attracted lots of media attention before it's opened even.

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  5. kheng leong: the porridge biz is older than all us! supposedly started in 1949 :D
    cheng: got cockles, but they were sooooo tiny and there were only a few pieces. well, maybe this place will be better in 10 years when all the grime builds up here =)
    alvin: yeah, it's hard to live up to so much hype. the decor actually feels cluttered and not really impressive...
    j2kfm: thanks to ytl's well-oiled publicity machine! :D
    joe: rather confusing. the launch was last week, but it was supposed to only be open later this month. but it looks like nearly all the stalls have started operating...

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  6. oh my god!!!

    Did i see roti babi????????

    I miss this so much!! Unka!! when r we goin????

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  7. tng: you can trust your eyes! looks like u'll be heading there reaaaally soon =)

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  8. fwalamak! speeedie gonzales Sean.. woohoo ;) looks like an overpriced food court to me.. but i cannot judge till i eat there la rite.. hehe

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  9. agentcikay: overhyped, definitely... but convenient for lazy ppl like me who won't travel to klang for bak kut teh or other famous hawker stalls scattered in kl :D

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  10. but Francis Yeoh personally sent his marketing team to invite those people ie. hawkers (who has been in business for at least 3 generations like the YTL family) to open outlet here.. rumour has it that Francis Yeoh personally invite some of them (that's right... u heard me!) to come to Hutong! heard that the rental is very attractive too!
    Bah Kut Teh from Mo Sang Kor (Klang) which is his fav... popiah from Tiong Nam Chow Kit.. bla bla bla..
    planning to go someday... and will definitely give my verdict then

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  11. leo: hmmm, business seems to be great for some of the stalls, so they can probably afford higher rental :D i wanna return too, since there are so many other stalls to check out! it's a really cool concept...

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  12. Thank you for your review on our new Honkee Porridge Hutong outlet. We are constantly monitoring our food quality to ensure that the authenticity of our six-decade old recipe remains unchanged.
    Mdm Lau, my mom, serves as our main chef and quality controller for all of our outlets.
    Cheers - Eric Wong
    www.honkeeporridge.com

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  13. eric: thanks for the info. we enjoyed the porridge very much.

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  14. the porridge WAS great :) i had the pork ball variant with an egg added to it and you tiao as a side. and the decor... confusing at first because mirrors are everywhere, and with narrow walkways, you're not sure if there's something beyond the pillar (or if you're about to walk into one). low ceilings make for poor ventilation so i think keeping a spritzer in the bag helps esp if one visits during peak lunch hour.

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  15. alvin: yeah, gotta go back just to try the other porridge variants! true, the layout feels cluttered, and it takes too much time to find specific stalls. i can imagine it gets stuffy when the lunch crowd strikes :D

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  16. My visit to Hutong last week revealed that:-
    1. The famous charcoal fired Hokkien Mee stall was not operating. I heard that the charcoal fire was causing so much smoke in the first few days of operation that they had to close it down ?
    2. The Bak Kut Teh stall was pretty disorganised and orders were getting mixed-up. Some servings were sent off with only a spoon of soup. And the soup is not exactly the most flavorful I've had.
    3. The beef noodles is good. Almost as good as the one at the original stall at Jalan Silang.
    4. There's a home made pastry stall beside the bak kut teh stall with nice cupcakes and snacks.

    Generally, I get the feeling of congestion - an uneasy feeling. There also appears to be too many stalls and not enough seating areas ?

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  17. jon: yikes, no more hokkien mee? sigh, that was suposed to have been one of the main attractions. have yet to return to try the bkt and beef noodles, but u're right that the layout could have been a lot better. i think there actually are lotsa tables/seats, but they're all over the place

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  18. The famous charcoal fired Hokkien Mee stall is back in business...

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  19. TY: yay! good to hear that :D

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  20. as a foreigner who has been wanting to try out soongkee beefball after going to china town so many town, feel extremely happy after trying out the beefball noodle in hutong. The beef balls are excellent. I definitely will try the the honkee porridge and hokkien mee next! :-)

    Hey sean what camera did you use? quite good and bright even inside the dark food court ya. Did you external flash too? My canon camera pretty lousy for indoor :(

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  21. starwright: heh, i'm a local but i've never tried those beef ball noodles. must return to hutong to sample everything else.
    i'm in the process of switching cameras, but i've been using a sony dsc950. i don't often use a flash, but the camera does encounter the same problem for dim indoor shots. there are parts of hutong that are brightly lit though, so i shot those...

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  22. Char Kueh Teow without siham, lap cheong and lard is plain stupid.

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  23. ah cheok: there was siham, but too few and too small...

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