« KL Board Noodles, Two Ways | Main | Reason Enough to Catch the Next Flight to Kuching »

2005.09.10

Comments

Shiewie

We just use normal garlic and light soya sauce but it's pretty darn good when skin gets all crispy, the garlic caramelises and all that porky oil melds together with the soya sauce. Yummm!!!

Edward

Hi Robyn
It must be Siu Yok (Shao Rou in mandarin) that you were referring to, & not char siu.
There's a stall right outside Swiss-Inn in Jalan Sultan near Petaling St. that sells that dish as well. The trouble is the proprietor only starts business at 11pm at night.

Robyn

Thanks Edward -- of course, I should have realized it's nothing like the pork in a char siu bao.
11pm? Ugh, don't know if I'll ever make it to that stall, but it's tempting....

umami

We like the siew yoke from Tengkat Tung Shin. But my brother and father swear the best version they've come across is in Cheras in a food centre near Shamelin- trouble is, the operator has no fixed stall or permanent place or fixed operating hours.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Istanbulandbeyond_Cover_Final
Look Inside and Pre-Order! Also available at Barnes&Noble and Indiebound.

Categories

Saveur.bfba.200