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Popular Malaysian gastronomic fare that has withstood the test of time and become part of Malaysia's rice culinary heritage has been brought together under one roof at Lot 10.
At the newly opened Lot 10 Hutong Gourmet Heritage Village, well-known street food that has been tantalising the taste buds of foodies for decades are offered in a chic, contemporary setting.
Chinese food that has been dished out for decades from make-shift hawker stalls, corner pushcarts and street-side stands in the alleys and back lanes of the Klang Valley, Penang and even Singapore have found a place in the food court.
Twenty-six stalls, specially selected from over 200 food outlets, offer a unique gastronomic experience in the heart of Bukit Bintang.
"Each stall was handpicked by my son (Tan Sri Dr Francis Yeoh) to ensure that only the 'best of the best' street food that has survived at least 50 years are featured in Lot 10 Hutong," said Puan Sri Tan Kai Yong, the matriarch of YTL Corporation Bhd which set up the food court.
Take, for example, the Soong Kee beef noodles, a Hakka speciality of the Soong Kee restaurant in Jalan Silang, which has been in existence since World War 2 in 1945. One wonders how many bowls of springy, smooth hand-made beef balls in a steaming hot peppery soup, served with noodles topped with minced beef or pork sauce, had been slurped down over the decades.
After 90 years, the Kim Lean Kee Hokkien mee stall, which was set up by Ong Kim Lian, one of the first to arrive in Malaya from the Fukien province of China, is now run by Lee Ching Jing, who says the taste of the famous original mee has been retained.
Ipoh chicken rice, which was first sold from a stall in a coffee shop in old town Ipoh in 1967 by Yan Khoon Yin, is also available here. Apart from its signature chicken rice, the stall tempts with its honey-glazed barbecued pork, charcoal-grilled drumsticks and braised pork.
Mr Siew Bao, which can trace its origin three decades back to Seremban, offers treats like the siew bao with delicious flaky layers, egg tarts and lo poh beng or winter melon biscuits.
Hainanese coffee brewed from hand-roasted beans, half-boiled eggs and toast, which had been the breakfast combo of many generations of customers at a coffee shop at the Kluang railway station, are now served here. Established in 1938, Kluang Station is today run by the third generation of the founding family.
Peranakan fare fusing Malay, Chinese and colonial flavours is represented at Mama Nyonya, which offers 80 delicious varieties of desserts, snacks and kuih.
Lorong Tiong Nam Campbell mini popiah or Teochew-style spring rolls, Hon Kee porridge, and Luk Yu dim sum and you tiao are among the other instantly recognisable names here.
"With Lot 10 Hutong, we are also preserving a culinary legacy for our future generation, which may be forgotten, if neglected," Tan said.
Pictures by Mohd Fadli Hamzah
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