Sunday, January 23, 2011

Siew Yok!

A simple set-up that lured us with the promise of pork, pork and more pork!

True to the outlet's name, the specialty here is the trifecta of siew yok _ Yellow Gold (supposed to be lean & crispy), Melting Gold (soft & melty) & Black Gold (balanced & crispy). Decent, but maybe our expectations had been excessively high. All three varieties proved too lean for our liking, with a barely discernible difference in taste.

Trifecta of char siew: Sweet (marinated with fermented red bean curd & finished with Chinese wine glazing), Savory Sweet (with charred sides) & Spicy Thai Style (marinated with fish sauce & topped with lemon garlic chili sauce). Hearty, but too salty and not succulent enough. Probably more suitable for someone who prefers a firm bite and brawny chew.

Pork ribs with Mongolian BBQ sauce. Addictive, but bony and sodium-laden.

Loh Chee Yok (pork braised in soy sauce, served with hard-boiled egg & tofu). Tasted satisfyingly robust, though the pork could have been more tender.

Pork shoulder, accompanied by apple sauce that helped to counter the meat's dryness. Admittedly, we adored the crunchy, brittle crackling.

Ngau chap. Glutinous goodness, bursting with beef brisket, tripe & tendons.

Stewed mutton on bone in claypot. Too gamy to recommend.

Pennywort (daun pegaga) salad. A cili padi overdose made this a chore to consume.

Blanched HK choy sum, drizzled with oyster sauce & fried garlic. Fresh and well-prepared.

Egg noodles. Might seem bland at first, but it worked well to complement the pork.

Shallot oil rice. Much more fragrant and flavorsome than regular steamed rice.

Siew Yok!
SS23/15, Petaling Jaya.
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27 comments:

  1. Wah so much pork. Btw I cook a mean Loh Chee Yuk! :P

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  2. Baby sumo: oh yeah, a meaty meal! I'm betting your loh chee yuk would be really, really delicious ... I need to get an invite to join your family for dinner sometime, heheh :D

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  3. Should name the restaurant G Yuk instead of Siew Yuk.

    The pork shoulder looks nice~!

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  4. Some still don't realise this, while seasoning makes a pork dish nice, but it is actually the cut of pork that makes it a great dish.

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  5. Marc: heh, ya, the pork shoulder was the saving grace! Needs to be pre-ordered though, I think at least a day in advance =)
    Qwazymonkey: I guess there's a bit of a novelty factor in how they try to promote their siew yok & char siew here. I wonder if I should give them another try to see if this was just a bad day for their kitchen...

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  6. Oh no. I remember it being good but haven't been back for a while... Maybe should revisit (out of curiousity)...

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  7. J: sniff sniff, ya, sooooo sad. I actually made an extra effort to get here, since the area is kinda unfamiliar to me and far from both my home and office =)

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  8. Eiks!
    All tough? Damn.. siew yok & char siew are meant to be melt-in-mouth...
    And cos they have survived so long, I was actually thinkin of makin a visit! Guess I'll hold that off for now!

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  9. I like the trifecta description of siew yok and char siew - lends the humble pork the seriousness and institution it so deserves.

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  10. tng: ya lor, remember the two types of char siew that you brought me last year? those were the perfect ones, heheh! i can still remember how they taste :D
    min: yep, they do sound tempting! if we had walked in here without any expectations, we probably would have been OK with the food, but alas, we were hoping for something special...

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  11. I'm surprised you even had any veges or carbs to go with all that MEAT! :P

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  12. lfb: contrary to popular opinion, i am no caveman. but erm, ok, the honest reason why i ordered them is because i was curious about what daun pegaga and HK choy sum taste like. i'm not sure i've ever eaten them before this :D

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  13. Indeed. I wonder how many varieties of green matter you have consumed in your, oh, twenty-odd years on this earth. :D

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  14. lfb: not many, i think. these days, i get all my dietary intake of leaves from mojitos :D *ignores your calculation error of years on earth*

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  15. Wow. That's a LOT of fibre. Not.

    And I miscalculated? You can be less than twenty, surely? :P

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  16. Salty char siu? I can't believe they get that wrong. My sister loves my char siu. ;)

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  17. Aww.. u stil rmbr the char siew?? I got atr one to let u try! Soon yea!

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  18. lfb: ohh, that reminds me, i've run out of my fiber supplement tablets :D and ahem, would u believe i still get carded at certain clubs =)
    michelle: oooh, homemade char siew! that sounds yummy! but hard work perhaps (i dunno anything about char siew preparation) :D
    tng: yay! i'm craving char siew with maggi mee right now, for some strange reason. too bad it's already past midnight, and i don't have any maggi mee or char siew (or even a kettle to prepare the noodles) =)

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  19. I'm sure you do. Ah the eternal fountain of youth... you got supplements for that one, too, I guess? :P

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  20. lfb: supplements wouldn't work for that purpose! i'd recommend annual human sacrifices to hebe, the greek goddess of youthfulness :D

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  21. lfb: jeepers creepers, where did you get those eyeeeees :D

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  22. Hmm..Look's like this joint has been around long enough for me to visit. If it's been around for >6 month's in the PJ area, it should have something that appeals to the crowd :P

    The ngau chap looks inviting!

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  23. unka: ya, maybe it does well with the lunch crowd ... there were only about 5-6 tables occupied that evening for dinner. anyways, the owner seems like a nice guy, enthusiastic and friendly :D

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  24. Haha... if ever you feel guilty after all the pork, no worries.
    Hop over to Fu Kua instead? :)

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  25. wahhh pork overload. we really need more outlets like this! yumm yumm

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  26. j2kfm: oh ya, we noticed fu kua just a few doors ago. will have to check that out sometime! :D
    eiling: ya, the variety here is quite impressive. probably a few steps up from the regular chinese kopitiams :D

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