Diners enjoying the dishes cooked by Wong at the Wong Wok stall in Lot 10 Hutong, Kuala Lumpur. — Photos: ONG SOON HIN/The Star
STREETFOOD cooked using a wok, or better known as dai chao, is a Malaysian cultural heritage that is slowly dying.
Malaysian streetfood might seem like simple fare, but its quality and authenticity deserve a higher ranking in the world of gourmet cuisines.
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