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Restoran Hong Ngek crab balls, Kuala Lumpur.

Hong Ngek's legendary crab balls made from minced pork, water chestnut, mackerel, carrot, Chinese celery and crab, wrapped in thin beancurd skin (fu chuk) and fried until golden. Kuala Lumpur food blogger, Sue Lynn Tiong, introduced Brian Smith to this local delicacy. The sambal is still made according to the original owner's recipe. (Brian K. Smith photo.)

Restoran Hong Ngek
50 Jalan Tun H.S. Lee
Kuala Lumpur, Malaysia
Tel. + 60 (03) 2078 7852

Read Eating Local with KL's Bangsar Babe about Brian's afternoon with food blogger, Sue Lynn Tiong. Discover more about Malaysia with Adventurocity articles and photos. Have you been to Malaysia? Become an Adventurocity community member and share your experiences and tips on our message boards.


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