Lot 10 Shopping Centre, Food Court, Lower Fround Floor
Jalan Bukit Bintang, 50250 Kuala Lumpur, Malaysia
Tel : 603-2782 3500
FB : Lot 10 Hutong
Business Hours :
Mon – Sun 10 a.m. – 10 p.m.
Thanks to the wonderful invitation, I recently went to Lot 10 Hutong to sample some delicious Hock Chew cuisine prepared by the Hock Kee outlet. Hock Chew are people who hailed from Foo Chow, China, settling predominantly in Sarawak and Sitiawan on the Peninsular side. The must-try unique Hock Chew foods are Hock Chew fish ball, Chinese red wine noodle and Hock Chew peanut soup, a traditional dessert that is served on the 3rd day of Chinese Lunar New Year.
Hock Kee’s signature Red Wine Mee Suah is a living testament to Jeassy and Jacky, its sibling founders’ family tale of their grandmother’s most tender and memorable legacy.
Before leaving Fook Chow, China to Malaya, Jeassy and Jacky’s grandmother received a jar of her mother’s Fook Chow red rice wine as a goodbye gift. Having then resided in Malaya and forever separated from her mother ever since, Jeassy and Jacky’s grandmother ensured that her descendent mastered the art of making her mother’s signature Fook Chow Rice Wine.
Years and generations later, their family story of this gift has inspired these siblings to give birth to Hock Kee, serving each and every dish aspiring to evoke strong reminiscence of their roots and their great grandmother’s undying love.
The main ingredient to cook this Hock Chew Claypot Red Vinasse Chicken Mee Suah (RM15) is using their own made red rice wine, which is fermented for 45 days with premium red rice yeast, wine yeast and glutinous rice.
Another simple yet delicious comfort food by Hock Kee, the Hock Chew Dry Mee Suah (RM10.50) with thicker version of mee suah in dark sauce and accompanied with stuffed tau pok. A recipe that has been guarded with love and passion, I really enjoyed the crispiness outer layer of these tau pok that stuffed firmly with mixture of minced pork and Tenggiri fish paste. One is really not enough!
Served together with warm white rice, it was my first time trying the Red Vinasse Pork (RM11) and I like the taste. Chef cooked the lean pork slices with the residue from their fermented red rice wine to enhance its unique fragrance.
You wouldn’t want to miss this if you are a pork lover. Served with a bowl of warm white rice, this Home Cooked Braised Pork (RM13) will make you satiate your palates with its savoury dark soy sauce gravy and the tender meat with good amount of lean and fats.
I love this Hock Chew Peanut Soup (RM5)! Boiled together with peanuts, sweet dried longan, red dates and rock sugar, it is not too overly sweet for my taste buds, and the generous amount of peanuts just made me feel so excited.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010