24 Hours of Street Food in Kuala Lumpur, Malaysia
This article documents a 24-hour culinary adventure exploring the diverse street food scene of Kuala Lumpur, Malaysia. From unique roti variations to Michelin-recommended crispy pork and flavorful beef noodles, this food journey offers a taste of the city's best offerings.
Ruma Kuning: Bird's Nest Roti
The first stop is Ruma Kuning, a roadside restaurant specializing in roti. Their unique creation, roti sarang burong (bird's nest roti), features a circular roti with eggs cracked in the middle.
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The roti is topped with either sardine or beef curry, fresh onions, and green chilies.
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It's served with dahl (lentil curry), sambal (Malay chili paste), and chicken curry.
The plain egg roti allows a closer look at the circular shape with eggs cooked in the center. The beef curry version is described as light and slightly sweet, with the green chilies adding a touch of spice. The eggs add a unique textural element to the dish.
Restaurant Wong Mee: Crispy Pork (Siu Yok)
Next is Restaurant Wong Mee, a Michelin-recommended establishment known for its crispy pork, or siu yok. The restaurant is extremely popular, with long lines and limited hours (12:00 PM to 3:00 PM).
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The siu yok is cut meticulously, with a thin crispy layer on top, juicy meat, and a layer of fat.
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It's served with two different types of sauce, including a spicy and garlicky option.
Despite some complaints about the price, the crispy pork is considered worth the wait and cost. The combination of textures and flavors, especially the crispy skin and the rendering fat, is highly praised. Obtaining a table requires assertiveness due to the restaurant's popularity.
Sinui Shini Beef Noodles: A Local Favorite
The third stop is Sinui Shini Beef Noodles in Chinatown, a personal favorite known for its exceptional beef noodles. The noodle master's skill and speed are captivating to watch.
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The restaurant offers beef noodles with various meat options: beef balls, beef slices, and tripe.
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The key to the dish is the shredded beef sauce, and a sour and spicy dipping sauce for the beef balls.
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Customers can choose their preferred type of noodle.
The beef balls are bouncy and unlike Italian meatballs, with a unique texture from the added flour. The broth is rich with concentrated beef flavor. The sliced beef is quickly blanched, almost like Vietnamese pho. Sharing tables with locals is common, adding to the authentic experience.
Palm Dessert in Chinatown
The final stop is a street vendor in Chinatown selling palm, a Chinese-Malay dessert similar to a pancake.
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The vendor prepares the palm on a bicycle stall, using peanuts, batter, and sugar.
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Despite a sudden downpour, the vendor continues to serve customers.
The palm is described as a hot, peanut-filled pancake with a crispy exterior and a spongy interior. It is compared to peanut butter toast, but less sweet. The vendor's friendliness and traditional setup add to the experience. The vendor reveals he has been selling the palm for 40 years.
Conclusion
Despite the unexpected rain, the day concludes with a satisfying culinary tour of Kuala Lumpur, showcasing the city's diverse and delicious street food offerings. The experience highlights the rich flavors and cultural experiences that KL has to offer.