Kheng Pin Cafe Lor Bak
Operating Hours: Open daily 7am - 3pm, Close on Monday
Lor Bak, which sometimes also called as ‘Ngo Hiang’ (five spices) or Loh Bak, is a Hokkien - Teochew dish widely adopted in Malaysia and Singapore. The dish is said to be originated from eastern China.
It is made of minced pork marinated with five-spice powder (五香粉), rolled in a thin soybean sheet before being deep-fried.
Generally, Lor Bak is served with a small bowl of ‘Lor’ (a broth thickened with corn starch and beaten eggs) and chili sauce.
In certain states of Malaysia, other than serving the rolls as individual pieces; the stalls also offer wide variety of other deep fried options like chinese sausages, spring rolls, fish cakes, century eggs, beancurds, fish balls, prawn fritters along with some cucumber slices.
Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.
Photo credit: @laney_yong