Lot 10’s Hutong food court has been around for quite some time and I’ve never bothered to visit the place.
It was just last year a friend of mine mentioned that there’s a great tasting Char Koay Teow there – ever since then, I did attempt to pay a visit but my best efforts are often spoiled by the weather. Luck isn’t always on my side, as the weather is often of a heavy thunderstorm that hinders foot movement, so much so that the luxury of time also left my side.
This was not the case today! YAY!!! CKT FOR LUNCH!!!
And so I made my way to Lot 10, after picking up a new toy for goldfries.com
It was obvious what I was going to order – DUCK EGG Char Koay Teow of course. I only had the time and budget for one meal as I was rushing off to Microsoft’s Office for a preview of a product.
The meal cost me RM 11.15 after tax.
The preparation is done openly, feel free to stand by the counter to admire the skilled labor at work.
Lo and behold, The duck egg CKT!!!
I don’t eat duck egg much so I can’t tell you how it FEELS LIKE but one thing’s for sure, this CKT almost wiped the memory of other CKTs in my head. The one at Lorong Seratus Tahun? The one at Damansara Kim? Erm, no ……. this one’s the best so far!
Unfortunately the serving is small, and I must say that my regular CKT stall in Taiping costs 1/4 the price and seems to serve a similar portion.
By Klang Valley standards of course, this CKT is superb! It’s well worth the price as the koay teow is fine and evenly fried. The prawn is fresh and huge! There’s even the taste of pork lard (crunch!!). If you need a fix before going back to your hometown CKT, this is THE place. Oh man, writing about it makes me feel hungry. Even describing it to my friends on Facebook earlier today made me hungry.
Yet another unfortunate matter is that it’s located right smack in Kuala Lumpur, at a high traffic area. 🙁 Going for a fix is a matter of effort, or just planning the route. Arrghh – why does it have to cost so much and be so far away when it tastes so good!
You need not an address nor a contact number for this place. 🙂 LOT 10. Go there, Go find. Be happy, just as I was.
The kitchen is open for viewing, so I had my sight glued to the chef on how he works while waiting for my turn to collect our order. Frankly, I am not impress by his “wok hei”/stir-frying skill. He was stirring the ingredients in the wok at moderate speed.
Now, we all know that to have “wok hei” in Chinese cooking, it is required to work very fast under the blazing hot wok, while applying the right level of gentleness in handling & stirring and maintaining the right balance of heat from the fire and the moisture in the wok is important. It is this ingredient that is lacking for my taste in this dish.
Perhaps the young chef is still learning. He is already doing well in getting the flavour right. With given more time and practice, perhaps he will surely excel in future.