Wong ah Wah is a very famous hawker stall located in Jalan alor Bukit Bintang. Their signature dish is Chicken wings ( Siu Gai Yik). The place is already famous until its a food destination fro tourist too.
Unfortunately the fried rice turned out to be the worst part of the meal; the rice was lumpy and dry, not to mention it was bland and tasteless. This dish was an utter waste of RM8.50, and I do NOT recommend it to anyone who is going there to eat.
Finally after we had polished all the food on the table and thought we couldn't possibly eat anymore, we turned our attention to dessert because Chinese have a second stomach specially for dessert only. Mum saw them on the menu and wanted to give them a try. It comes in a pack of 4 so everyone got to try one. To me it was good because the cream had a strong durian flavour. They cost RM2.00 each though, so savour that cream slowly! I'm not too sure, but I think the durian cream puffs at Australian Cake House Sea Park are still better. =)
There you have it ladies and gentlemen, the famous chicken wings of Jalan Alor for all to see! We ordered 10 wings in total. I think the real magic in their wings is their ability to get the right amount of sauce absorbed in the wings. The wings are also not overly burnt, which is very important because burnt skin is not nice to eat, but if its not burnt then its missing part of its best flavour. Also, the meat is tender and tasteful! I don't know how they do it so well, and I guess it'll be a secret the father will pass down to the son. I'm just here to tell you just how categorically amazing these wings are, and how you have to get your hands on some!
Next up is the Butter Squid. I happen to be a fan of all things buttery and cheesy. Therefore whenever there are 2354623635 different types of chicken, fish, prawns, or anything other meat on the menu, my preference will always be for it to be cooked in butter style. Although the picture looks like it's just plan old fried squid, it's actually coated in buttery batter and later fried with curry leaves, giving it that sweetish taste. I like! However, as we got to the bottom, the batter was damp & clumpy, and we could even taste chunks of flour. Quite a pity.
Hokkien Mee is one of my favourite dishes. One day soon I will definitely blog about my favourite Hokkien Mee joint! At Wong Ah Wah, the hokkien mee (RM13.50) was passable. It wasn't too dry and had enough sauce to go round. It was just a bit pale for my liking. For me, the blacker it is, the better! The portion that we ordered for 1-2 persons was really big though, and there was more than enough for all of us!
First off, we had some 'zhuk tan' (RM13). The English translation for that is Bamboo Clams, and as the name suggests, it is basically long clams inside a shell that looks a lot like bamboo. It is mainly tasteless with a tinge of fishy, which is why the sauce and way it is cooked is very important. This dish isn't always found in Chinese restaurants and we don't have it all the time, but this one wasn't too bad. The texture is a bit chewy and the sauce a bit sweet, so it's suitable for everyone. Just don't expect to be full with just a plate of these!
On the other hand, Ikan Bakar is something that most coffee shops will have at night. Usually the fin part of a stingray is used, although any other fish can be grilled too of course. The unique part about using stingray is the bones can be eaten too! I used to have a lot of fun crunching up the bones together with the meat. I like fish, but I always hate having to look out for bones, so discovering this when I was young was so much fun. =D
