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Pork Burning

Updated: Dec 29, 2018

23, Jalan Pudu Ulu Cheras, Kuala Lumpur.

Char Siew - The big pieces of Char Siew is sliced up by the owner himself, and the cutting of the Char Siew highlights the meat and fat proportions, giving it a appetizing and alluring appearance. Covered in maltsyrup, it is sweet but not greasy, giving it a different layer of flavour profiles. Taking a bite, the firm texture of the meat paired with the maltsyrup flavours makes this a delicious snack!

Roasted Pork - The roasted pork pieces found here has a more slightly burnt skin, but it is not present in its flavours or scent, instead, the skin is just crispier and more aromatic. Once you get through the crispy skin, your taste buds are greeted with the soft and tender aromatic pork meat. This double impactful texture profiles will definitely leave a great impression.

Lu Ji Jiao (Braised Chicken Feet) - The braised chicken feet served here is not only fragrant with the awesome braise; it also has an underlying taste of black pepper. The colloid of the chicken feet not only adds a great texture, it also gives off a feeling of eating collagen, making us feel younger as we eat. Want to add a caption to this image? Click the Settings icon.

Lu Zhu Jiao (Braised Pork Trotters) - The braised pork trotters at “Cha Shao Yang Jia Jia Lai” have a traditional and authentic flavour. After being braised for hours, the pork skin is rendered down to a tender and soft texture, smoothly squirming in your palate, but still chewy and delicious.

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