Leong Ya Kitchen USJ Taipan Tong Bo Pork

Post by Chiefeater VK

Inspired by watching Culinary Class Wars, Jen developed a craving for Tong Bo Pork, a classic Chinese dish known for its rich, melt-in-your-mouth texture. After searching on food delivery apps, I found an option from Leong Ya Kitchen USJ Taipan and decided to give it a try. At RM63 for a sizeable slab of pork belly, it’s certainly not a cheap dish.

When the dish arrived, it looked promising, with a glossy, caramelised surface that suggested a flavourful experience. However, it failed the essential test of texture. Traditional Tong Bo Pork should be so tender and delicately braised that it nearly falls apart with a gentle push of chopsticks or a spoon. It’s known for its silk-like layers of fat and lean meat that blend together effortlessly. This version didn’t meet that standard; it required a knife to cut through. But truth be told, I kind of liked it this way, I think I would have found the meat too soft otherwise. OK, I am a heathen.
Leong Ya Kitchen USJ Taipan

While the texture was not traditional, the taste was on point. The pork was well-seasoned, with a sweet and savoury depth typical of a good braise.
Leong Ya Kitchen USJ Taipan

The flavour was satisfying, and it came with five pieces of soft mantou buns.
Leong Ya Kitchen USJ Taipan

If you are a purist, the Tong Bo Pork at Leong Ya Kitchen USJ Taipan will not be for you. If you like your meat not melty, then this could be the one for you.

Business Hours
Opens Daily
11:00 am to 09:30 pm

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