Diners enjoying the dishes cooked by Wong at the Wong Wok stall in Lot 10 Hutong, Kuala Lumpur. — Photos: ONG SOON HIN/The Star
STREETFOOD cooked using a wok, or better known as dai chao, is a Malaysian cultural heritage that is slowly dying.
Malaysian streetfood might seem like simple fare, but its quality and authenticity deserve a higher ranking in the world of gourmet cuisines.
Already a subscriber? Log in.
Subscribe or renew your subscriptions to win prizes worth up to RM68,000!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
