Braised pork belly with black fungus cooked in five-spice powder a superb pairing.
GOOD and established makan places in Kuala Lumpur are like the few remaining grains of sand in an hourglass.
One of my favourite makan stalls that should be preserved in this food column for posterity is the kou-yuk (braised pork belly) nasi lemak near the Jalan Raja Bot wet market.
This stall (GPS N 03 09.900, E 101 41.963) is located in the heart of Kuala Lumpur’s notorious Chow Kit area.
Back in the day, this neighbourhood was infamous for vice and gangsterism.
And I grew up smack in the middle of it.
If I had not hung out with the right peer group, I might have ended up being called “Sammy two-fingers” for being involved with samseng groups.
So, what is so special about the kou-yuk nasi lemak?
For starters, the rice itself is worth trying out.
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