Tuesday, July 18, 2017


Pork chop bun is one of the ‘must eat’ items on every visitor’s list when they set foot in Macao.

Although Tai Lei Loi Kei – the eatery from Macao famed for its pork chop buns - has shuttered in Malaysia, new homegrown entity Porco Macau Pork Chop Bun is holding its own at Lot 10 Hutong.

Head chef Fong Phooi Yoke has twigged the pork chop marinade recipe with her own mixture of brandy, Chinese wine, garlic, onion, white pepper and Bo Bo soya sauce; imbuing winsome flavours to the signature speciality of Macau Pork Chop Bun (a la carte RM13.90, set meal with a drink RM15.90).

The hefty slab of tender pork chop sandwiched in a crusty bun tastes delectable; the meat pleasantly suffused with just the right degree of marinade. Delicious enough on its own without the need for tomato or chilli sauce, diners can opt to trick up the pork chop bun with a sunny side up egg and a slice of cheddar cheese at extra charge.

According to Chef Fong who’s fondly known as Yoke Cheh (sister Yoke), the secret of such scrumptious pork chops is due to the quality ingredients and hours of meticulous preparation. Firstly, the pork chops (each T-bone chop weighs about 300g) are pounded with a mallet. 

“This is painstaking and labour-intensive as we have to flatten it evenly to the desired thickness. After the meat goes into a special ‘tumbler’ machine to the marinade coats each piece thoroughly, the pork shops are pressure-cooked for about half an hour to tenderise it. Each piece of pork chop is only fried on the spot upon order, to ensure its best eating quality.”

Much to our delight, the eatery also serves Pork Chop Noodles (a la carte RM13.90, set meal with a drink RM15.90) and Pork Chop Rice with Egg (a la carte RM14.90).

I’m partial to the springy eggy wantan noodles, served korn lou-style with a generous slab of pork chop. Yoke Cheh confides that the noodles are made the traditional bamboo-pressed technique hence its toothsome springiness. Lightly tossed in dark and light soya sauce with aromatic fried shallot and sesame oil, the dish’s comforting simplicity already drew me back for repeat visits.

For die-hard rice eaters, equal satisfaction is guaranteed when they go for the Pork Chop Rice with Egg. Should you find it a tad dry, I suggest ordering a portion of Curry Fish Balls (RM6.90) as accompaniment.

Our dining party has nothing but effusive praises for the bouncy fish balls doused in piquant curry gravy. We love the garlicky-oniony sweetness amplified by the mild creaminess of coconut milk, juxtaposed against aromatic ground spices and the muted tanginess of tomato sauce.

The proof of the great pork chops is definitely in the eating as queues are often seen in front of Porco Macau Pork Chop Buns at Lot 10 Hutong now. Go on, don't miss out on such good pork for thought.
For information and enquiries, please call tel: 03-2782 3500. PORCO MACAU PORK CHOP BUN is located at Lower Ground Floor, Lot 10 Hutong, Lot 10 Shopping Centre, Jalan Bukit Bintang, KL.


Anonymous said...

I felt sad when tai lei loi kei left Malaysia grounds but when I tried Porco a few months back I can honestly say I much prefer this to the former. I even drive through the horrendous kl jam just to get my craving fix sometimes

Choi Yen said...

I think the pork chop bun is tasty enough without additional cheese or egg~

Alice JomMakanLife said...

@Anonymous - Taste is a personal thing. While some may prefer the Macao brand, other diners may find Porco up to their expectations. To each his or her own. That is why there are so many food choices out there.

@Choi Yen - true that but youngsters love the additions so I guess Porco caters for both young and old...or the young-at-heart.

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