Dongpo pork is a famous Chinese dish, believed to be created some 900 years ago in Hangzhou by Chinese poet Su Dongpo (苏东坡).
There are a few ways to make Dongpo pork, as the original recipe of the Dongpo pork was probably not documented properly. The common traits of the dish are the aroma and the tenderness, where the fat of the meat would melt in your mouth without the greasiness.
Lai Foong beef noodle is quite famous in the Petaling Street area. It’s said that the stall has been operating for more than 50 years… can’t verify that, but their beef noodle is good, no doubt about this.
Their beef and tripe were tender, meat balls just so so… the great thing about their noodle was actually the soup, which was thick and strongly flavoured with Chinese herbs and spices… I couldn’t stop myself finishing every drop in the bowl.
The beef noodle stall is located in Lai Foong Restaurant, located at the intersection of Jalan Tan Cheng Lock and Jalan Tun HS Lee.
Fried wonton, the simplest style - just seasoned minced pork as fillings, and no fancy shapes…
