Fook Hai Food Centre
Name: Fook Hai Food Centre
Food type: Non-Halal, Chinese
Operating time: TBC
What's special?: Roast Pork, Kueh Chap, Laksa
Price range: Less than RM10
We are now all the way back to the further section of Pujut where there's a bridge actually lead to the way to Asean Bridge. There a corner shop at Pujut 7 area which situated nearest to the bridge direction. If you never been there, here's your chance to see what they have to serve you.
First off is kueh chap. For those who had been reading my previous reviews will know what this is but nontheless, it is a soup-based delicacy which the stock is cooked with special method and ingredients along with squarish pieces made of rice flour. It is usually mixed with pork meat and some organs and sometimes added with deep fried tofu, marinated egg and fried shallots. This place serve in a way, although the given portion is not that promising, but the taste is there: not too salty and enough fragrance for you to enjoy every drop of it. Worth a try if you are kueh chap lover.
Next is the laksa. I personally have not had this dish yet but in terms of smell, it is great. Portion also not bad and good enough to fullfill for a meal (unless you want to be super full). According to some their laksa actually not bad. I would love to go back and have a try one day.
Another great thing available at this place is the roasted pork. This is probably one of the place which serve nice roast pork. The most important part of having a nice roast pork is the way the cook it especially the skin part. Before i go further on the skin, the five spice marinated ingredient they use also important. Some of them may have made it too salty which actually lost the whole flavour of pork. The skin part is very important when they actually cook it. The heat is very important to have it nicely done. Many places who fail to make the nice roast pork failed on its skin: either to soft, too hard or worse of all still very oily! One of the key point of having crispy layer of pork skin is actually "piercing" the skin using a tool which is formed by many pointy end. The reason of doing so is usually the outer skin part is the hardest part and all the oil are underneath that layer. By piercing them allows the extra oil leaked out from the layer and at the same time the oil was boiling hot, it actually stimulate the "frying" method on the skin. Heat control also very important to prevent overcooked it which made the pork lost its moisture. This place however do serve the kind of roast pork i have been looking for: the crispy skin goes perfectly well with its meat which is not overcooked at all and also at the same time not too salty. Go and have a try to believe me :)
Map: (in progress)