This is the KL sister restaurant of the famous HK-based Pak Loh Chiu Chow Restaurant, established in Causeway Bay back in 1967. Specializing in Chiuchow cuisine (潮州菜) from the Shantou region in Guangdong province, China (where the maternal side of my family originates from), Pak Loh executes the dishes with a nod towards authenticity - no concession to Cantonese or Chinese-Malaysian tastes. What we had for lunch today:
- Braised Chiuchow platter, where the items were all bathed in a staranise-tinged soysauce-based braising sauce & marinade. The platter consisted of pig's ears, large pig's intestines (melt-in-the-mouth tender - best ever!), soft tofu, hard-boiled egg and goose meat. I really relished the rendition here, as good as any I'd tasted ever. Correctly served with a white vinegar dip, spiked with finely chopped raw garlic and red chillis.
- Deep-fried crabmeat-pork meatballs and prawn balls. These were slightly over-fried (sacrilege!) and dry-ish. Served with a golden molasses dip, this dish was a let-down - complete contrast to the well-executed braised meats platter.
- Steamed large freshwater prawns atop glutinous rice, and topped with finely-chopped scallions. The roe-filled large prawn heads were sinfully rich, and the soft-textured moist glutinous rice was a perfect accompaniment to crunchy-fresh prawns. Too good to miss!
- Wok-charred crisp-skinned pork belly slices. These were *incredible*. Only thing missing was a sweet chilli sauce dip - but that's just me - so maybe I should bring along my own sauce the next time I drop by this place.
Dessert: The classic "Orh-nee" - Chiuchow mashed taro (Asian yam) with sugar syrup and lard, topped with sugar-cured gingko nuts. The version here was not too sweet, smooth-textured and tasted absolutely divine.
Pak Loh Chiu Chow
Starhill Feast Village
LG12 Feast Floor, Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur