Woo Lan is a popular 45-year-old Chinese eatery in the mainly Indian neighbourhood, Brickfields. It started off as a street-side, zinc-roofed "dai chow" in the early-70s, and has endured way longer than quite a number of other larger, better known KL establishments (Yook Woo Hin, etc.)
What we had this evening:
- Minced pork on tofu: the cakes of soft tofu were deep-fried first to give them a crisp, golden-brown crust, before being topped with braised minced pork. Quite a tasty rendition, though the tofu's not as delicate as the steamed version I had at Sin Kee recently (http://chowhound.chow.com/topics/8688...).
- Spinach in superior soup: this is a Cantonese "dai chow" classic, getting its flavours from garlic, and 3 types of eggs: hen's egg, century egg and salted duck's egg.
- "Tiger Skin" pork: one of Woo Lan's signature dishes - crisp-skinned 5-spice-marinated pork belly slab with a sour-sweet sauce. The pork had a melt-in-the-mouth texture, though I thought the sauce had no particular stand-out features - it was neither sour nor sweet enough.
- Prawn curry: this was the piece the resistance of the meal - marvellously fresh, crunchy de-shelled prawns, cooked in a lightly-spiced milk-based curry. It was one of the best-tasting dishes I'd had in a long time.
There's no paper menu in this restaurant - but for a large picture signboard on the wall which showed practically every dish you'd want to try here. I'm coming back for the prawn curry - absolutely exceptional!
Woo Lan Restaurant (壶兰饭店).
19, Scott Road
50470 Kuala Lumpur
Tel: +603-2274 8368