旺角小馆Sin Wong Kok Restaurant
Pusat Rukun Tetangga, Jalan Baru Hosapa,
71650 Titi, Jelebu, Negeri Sembilan.
Tel: 06-611 3481
Ethnic Scents In Titi Eatery
It was a beautiful afternoon as we took an hour抯 drive from Kuala Lumpur to reach Titi in the district of Jelebu, Negeri Sembilan. We gathered at Sin Wong Kok Restaurant located near the riverbank to sample the local food available. On a normal day, the eatery starts from 3 p.m. but during public holidays, they start from 12 p.m. Dining at this spartan place may be a no-frills affair, but it is nevertheless a good experience under the few circulating fans. It provides an opportunity for us to try native Hakka food. The absolutely must-try dishes are "Doggie Duck Dish", "Taro Braised With Pork", "Hakka Char Yoke", "Five Spice Deep-Fried Meat". Hakka cuisine's essence is captured by the young cook, Siow Kee Foh.
The "Doggie Duck Dish" had chopped duck meat deep-fried and braised with ginger, star anise, sauce etc... One bite into the meat reveals soft tender flesh. How did this dish got its unusual name? Well, Siow talked briefly on the cultural background of Hakka being a nomadic tribe, they savoured dogs in the olden days as a source of meat and to keep their bodies warm. But the younger generation of today no longer partake in such rituals anymore. Dogs' meat are replaced with ducks but cooked in the same manner. Hence this dish has a blundering name.
The other dish of "Hakka Char Yoke" had sliced belly pork marinated with five spice powder, flavoured salt, soy sauce and a coating of flour. This goes through a deep-frying process before being braised further with black wood ears till the meat soften. With the gravy coming to the right degree in consistency, a sprinkle of toasted halibut(sole fish) granules gets mixed in. It gets our top marks for this final effort. The two Siows give their personal touches to food prepared so it becomes a bonus to all diners as quality is consistent and good.