Lala Wong Hong Bak Yulek Braised Pork
Braised Pork
- RM20 - RM50 per pax
Chiefeater Steven C T Tea tried Lala Wong Hong Bak in Yulek for braised pork, pork knuckle, bak kut teh soup and steamed fish head










Roast Duck
“半山芭老饭店,一只枇杷鸭吃到的是旧吉隆坡的味道”
KL半山芭(Pudu),是旧吉隆坡很有味道的一个地方。
大巴刹、杂货店、电子产品店,还有一间间藏在老街里的古早味饭店。。这里没有太多华丽包装,却保留着属于老一辈人的生活味道。
今天经过这里,发现一家老饭店——生记海鲜。
吸引我停下脚步的,就是门口那个大大的 Banner:
「全只枇杷鸭 RM38」
RM38一整只?这价格真的很难不进去看看!😂
找好车位,走进店里,第一眼看到的是开放式老厨房,两位华人老师傅正在里面忙着炒菜。旁边还摆着十几只已经准备好的枇杷鸭,看着就很有年代感。
我们点了半只枇杷鸭 RM20,再来一份姜葱牛肉河粉 RM15。
枇杷鸭上桌前,鸭子会先下油锅稍微炸一下,让鸭皮变得酥脆,再斩成块,碟子淋上黑色酱汁再铺上鸭肉。
鸭肉咸香带甜,鸭皮经过油炸后多了一份香脆,尤其是他家的酸梅酱,酸酸甜甜,开胃又解腻,配着鸭肉一起吃,越吃越顺口。
另一道姜葱牛肉河粉也很有惊喜。
河粉炒得够Wok气,滑蛋芡汁刚刚好,牛肉片嫩嫩的,姜葱香气扑鼻。没有什么花俏摆盘,就是我们小时候吃过的那种古早味。
我一直觉得,真正让人感动的,不一定是多高级的餐厅。
反而是这种藏在旧城区里的老饭店,几十年如一日,用一口熟悉的味道,把上一代人的饮食记忆传下来。
一只枇杷鸭、一盘炒河粉,吃的不只是味道,也是旧吉隆坡的一段记忆。
只是看着眼前这些老厨房、老手艺,我也忍不住想:
这样的传统美食文化,还能继续保留下去吗?
希望可以。
因为城市可以一直更新,但属于我们的古早味,不应该消失
Opens Daily
11:00 am to 03:00 pm (maybe)
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