This food court may be built for tourists but features historical outlets from Klang Valley and beyond.
Over the years many traditional homegrown food courts have become tourist hotspots, their amazing selection of food items once limited to the locals’ knowledge now attracting travellers who want a taste of the good food too. However, one food court that built with the aim of bringing Malaysian food to the tourists is the Lot 10 Hutong smack in the middle of the tourist haven that is Bukit Bintang.
Inspired by the foodie streets of Hong Kong, the entrance to the food court features billboards that all but scream the names of the stalls that can be found there. This effort by the Lot 10 shopping mall doesn’t just stop at getting various types of Malaysian hawker food under one roof, but also boasts a strict selection process.
According to the ‘gourmet heritage village’s official website, “a track record that dates back at least 40 years and a brand identity that is instantly recognisable is the minimum criteria for any brand to be at Lot 10 Hutong”.
If you’re a tourist and it’s your first time visiting Lot 10 Hutong, it’s easy to get lost in the maze and/or be unsure of which stall to buy food from. In order to make it easier for you to order food when visiting, we’ve picked 5 must-try dishes in the food court that boast history as rich as the food.
Kim Lian Kee Signature Hokkien Mee
The Hokkien mee is arguably the most beloved noodle dish in Malaysia and Kim Lian Kee happens to be the restaurant that invented the national treasure nearly a century ago. It all began when Wong Kim Lian migrated from Fujian, China in the early 1920s, equipped with Fujian noodle-making skills and the yearning to create a better life for himself. Soon after arriving, he began selling freshly handmade noodle a la Fujian and in 1927 he created the iconic charcoal-fried noodle with dark soy sauce dish. When a customer asked what it is called, he simply said “Hokkien Mee.”
The stall in Lot 10 Hutong retains the recipe as well as the cooking method of the original Hokkien Mee, stir-fried using charcoal fire upon order to ensure it is hot and fragrant when served.
Ho Weng Kee BBQ Pork Wantan Noodle
In 1930, a Chinese immigrant from Guangdong by the name of Ho Weng opened a stall in Petaling Street selling his family’s secret recipes from the village. Fast forward to the 21st century and the wonton noodle has become a favourite Chinese dish all over the world, with each country’s iteration differing slightly from the original Guangzhou variety. At Ho Weng Kee, you can pick any meat type of meat to go along with your wonton noodles and dumplings, including the tried-and-true barbecued pork (char siu), braised pork rib, beef stew, and roasted chicken drumstick.
The original Ho Weng Kee shop at SS2 in PJ has since ceased operation in 1992, leaving this stall in Lot 10 Hutong the only refuge for the aficionados of wonton noodle from this legendary ‘kitchen’.
Penang Famous Fried Kway Tiao
The ‘wok hei’ of the char kway teow here is so strong it keeps people coming back for more… and more. Originating from the well-known Madam Koay dynasty of Jalan Perak, the Penang Famous Fried Kway Tiao & Prawn Mee is run by her nephews, the Koay brother who managed to learn her much-guarded CKT sauce recipe. Expect large juicy prawns and while you’re there get your char kway teow cooked with the rarer duck egg for a richer taste!
Kin Kin Chili Pan Mee
It doesn’t matter whether you’re a fan of pan mee or not; chances are you’ve heard of Kin Kin Chili Pan Mee. The crowd favourite chili pan mee was invented by the restaurant owner Tan Kok Hong and his wife in 1985. Tales have it that it’s a combination of two things that they loved the most – him all things hot and spice while she preferred her egg poached and runny. Together they began selling their invention – a masterful combination of handmade pan mee, fried dried chili, minced pork, and crispy anchovies with potato leaves soup on the side – from a makeshift stall in Chow Kit. Currently they have branches in various places, including Lot 10 Hutong.
Kong Tai Singapore Hokkien Prawn Noodle
Unlike Malaysia’s Hokkien Mee, its Singaporean cousin is made with a lighter sauce concoction, resulting in a light brown noodle dish. Started in Singapore in the 1970s by Mr. David Low, Kong Tai specialises in Singaporean Hokkien Prawn Noodle that comes big, juicy prawns, as well as fried oysters with omelette.
Lot 10 Hutong
Bukit Bintang, 50250 Kuala Lumpur,
Monday – Sunday: 10AM – 10PM
*Featured image via Lot 10 Hutong.
*All images bu UPPRE unless stated otherwise.
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